Smokinlicious® Smoking Wood Tips

Our Char-wood is produced by Direct firing our North American hardwood blocks until the right amount of Carbonization is achieved!

WHY CHAR-WOOD IS THE BETTER OPTION OVER CHARCOAL

SUMMARY:

Binchotan charcoal is made from the Japanese direct fire method of making charcoal with Kiln! Japanese charcoal making has been around for centuries and burns longer than lump hardwood charcoal! We have replicated their process and make our Char-wood from our North American hardwood blocks! Carbonization is key to Char!

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Frankly, the term “charwood” may be a new one for you. Although its function is like charcoal, the benefits clearly outweigh those of charcoal. Let’s examine the key reasons why charwood may be the better option for outdoor cooking over standard charcoal.

Char-wood- Carbonization

Hopefully, if you’ve been engaging in outdoor grilling and/or smoking for some time. You’ve understood the need for a fuel material that burns evenly and hot. You’ve likely also heard the controversy that’s brewed for years about what is the best product to use for the fuel. Products range from briquets, lump hardwood charcoal, specialty wood charcoal, and compressed woods like pellets and compressed wood blocks. The key is to understand that some of these products could contain binding agents as well as accelerants to make for easy lighting.

Carbonization is the conversion of an organic matter into carbon. Carbon is an element that forms when the organic matter is heated to a high level without oxygen, burning off the volatile gases, leaving the pure carbon behind. Although commercial material production, whether briquet, hardwood charcoal, or standard charcoal have different percentages of carbonization in the outcome, most are above 90%. That high level of carbonization is what allows for heat to be produced for outdoor cooking.

Flavor

When you use straight charcoal briquets, you are getting heat only with no flavor as that is a fully carbonized or charred product. Many prefer to use briquets because they are uniform in size and give the same outcome every time they are used. Fill a chimney starter with briquets, and you’ll have the same number of briquets fit in the chimney every time.

When you use lump hardwood charcoal, you will get variation in sizing from small, chip-like pieces to half-log size pieces. Here’s information you need to know. Although the label may read “hardwood”, there is no information on where that hardwood derived from. Often, manufacturers of lump hardwood charcoal produce their product from recycled materials such as old pallets, lumber scraps from flooring, cabinet, and furniture makers. They may take in scraps from lumber mills. When this material is carbonized, it will do so at various levels due to the variation in material sizing.

That means when you cook with it or for that matter when you lite it, expect great variation from use to use due to all the inconsistency in sizing. The inconsistency will produce a lower percentage of carbonized material than briquets. So know you may get some minimal flavor from lump hardwood due to poorly carbonized larger pieces of product. This is the reason there is more ash production with lump hardwood charcoals.

Specialty charcoals, generally made in other countries, are a particularly hard substance, light in weight product, that can be a challenge to lite. Once they are ignited, however, they produce a lot of heat – often more than the standard briquet. Very little ash is produced and there is no flavor from this product.

Char-wood- Benefits

When SmokinLicious® made the decision to manufacture a charwood product, we researched extensively why the Japanese binchotan charcoal, also called white charcoal, was so popular and expensive. We found that though it could be a challenge to lite, it burned extremely hot, clean, leaving little to no ash, produced no smoke and no flavor. We produced a similar set up to the Japanese direct-fire method with our charwood production. Instead of using miniature branches, we use consistently sized wood blocks. Unlike the binchotan, we do not do a complete carbonization. The result is you get the ease of lighting like a lump hardwood charcoal, the flavor of premium hardwood. Plus, the reduced ash production of a briquet, and reduced smoke output than burning wood alone. We see this as the best of all the options out there.

Now, instead of viewing your charcoal as just a heat generator, when you use SmokinLicious® charwood you have one product that can be used as fuel for temperature while the reduced carbonized center portion produces the flavor. A premium product that gives premium results!

What is Japanese charcoal?

Binchotan charcoal is made from the Japanese direct fire method of making charcoal with a kiln that has been around for centuries. Japanese charcoal is very expensive and burns longer than lump hardwood charcoal!

Is charcoal made from wood?

Charcoal briquets and lump charcoal are made from recycled materials such as old pallets, lumber scraps from flooring, cabinet, and furniture makers. Some charcoal products may contain binding agents as well as accelerants to make for easy lighting.

Is wood better than charcoal?

Cooking wood can offer an ease of lighting and flavor to your foods while its fuel performance is more consistent than that of many carbonized charcoal products. Plus, wood produces less ash than lump charcoal or briquettes.

SmokinLicious® products:

Char-Wood

More Related reading on this subject

Additional reading:

-WHY CHARCOAL IS NOT AN INGREDIENT

-WOOD-FIRED APPLES MAKE THE BEST CAKE

-6 TIPS FOR A HEALTHY OUTDOOR COOKING SEASON

Dr. Smoke- Your will love using our Char-wood!

We never apply THE 5 SECOND RULE at SmokinLicious®

THE 5 SECOND RULE

listen to our blog regarding wood chips for smoking

We’ve all heard it! The infamous 5-second rule. When something falls on the floor, you have 5 seconds to pick it up and still consume it. At SmokinLicious®, that will NEVER be the case. If it falls to the floor, it is NEVER used in our manufacturing process!

You might ask, “Why to apply this rule when we’re only talking about wood, right?” If you understand the basis of wood-fired cooking then you understand that smoke is a vapor. And like any vapor, it attaches itself to anything in its surrounding area. When you cook with wood, you are adding its smoke or vapor as an ingredient to the foods being cooked.

So, do you really want something that has been on the floor for a short period or a longer period to be considered an ingredient in the food you will consume?

SmokinLicious® is unique in this thinking and as a result of this approach allowed our wood processes to be Kosher certified! We handle everything with care and with your food consumption in mind. To us, wood is a flavor ingredient and needs to be exceptionally clean.

Whether it’s our larger cuts of hardwood like our friction logs, barrel logs, and assorted chunk sizes or our smallest product, Smokin’ Dust®, we ensure that the wood never touches the ground or floor. SmokinLicious® developed custom storage containers and air collected systems that preserve the cleanliness of the wood and assure no product is EVER swept from the floor!

Why wouldn’t you want to deal with the leading cooking wood manufacturer in North America? Especially when others are simply recycling their waste wood products.

Don’t you think your customers care about the 5-second rule and deserve to know if you allow it?

Get the peace of mind AND a guarantee with a REAL cooking wood company… SmokinLicious®!

Dr. Smoke does not believe in THE 5 SECOND RULE at SmokinLicious®

FOOD LABELING TREND MAY NOT BE THE SAFEST BET

Recently, I came across a great article on the new hot trends in cold cuts and smoked meats. The article stressed how the $200 million in sales was the result of companies offering such things as chorizo, pepperoni, salami, and smoked bacon with bolder flavors and cleaner ingredients. So, why do I have a problem with this and how does it relate to food labeling?

What About the Smoke

The article went on to explain that the No. 1 trend in smoked and processed meats is products that are “uncured” or “no-nitrates added”, stating that this is due to the new health-conscious consumer. This got me thinking about smoked products in general. No one seems to be asking about the smoking process used to get that bacon hickory smoked!

If people are so sensitive to the ingredients in their foods, why haven’t we become concerned about the smoke component used for the actual process?

Food Labeling- Demand Label Changes

There are so many companies investing in the repackaging of their products to include such labels as “no-sugar-added”, “dairy-free”, and “gluten-free”. Consumers are label readers and keenly interested in how products are made, how animals are raised, how products are preserved, and the percentage of fat in the processing.

One factor in food preparation that doesn’t seem to have been included in food labeling is the actual smoking process for food products like smoked bacon, fish, or beef jerky.

Why doesn’t anyone seem concerned enough to ask what are they smoking with? Is it actual wood or the wood-flavored vapor that is used to make liquid smoke, hardly an ingredient that would be considered chemical-free?

Food Labeling- Wood Should Be a Food Ingredient

Let’s examine why wood should be looked at as a food ingredient when used for hot or cold smoking or wood-fired cooking in general.

First, not all companies selling wood products under the guise of smoking, identify what components of the tree are manufactured in the product. Nor do they give any indication if the wood used in the manufacture of products started for only the purpose of food application. To clarify this point, let’s review one common seller of wood products found on Amazon.com.

This popular choice in wood chips started as a hickory and mesquite manufacturer of log products by a single owner back in 1986. Originally, they sold logs to locals around their area. Eventually, they branched out to wood chips and wood chunks in retail packaging when BBQ became so popular.

The company was sold to a fire log company who uses recycled wood sawdust and agricultural fibers to produce fireplace log products. With the change in ownership, the company began selling other woods; pecan, post oak, and mesquite that are native to their home state of Texas, and the rest of the offerings which are brought in from other suppliers and locations. There is no bark removal, there is no separation of wood layers. Much of the product lies in open areas on the ground exposed to the southwestern sun as well as to anything else that may make contact. The product is left uncovered in outdoor areas awaiting packaging, even after it has been kiln dried which is the only reference made to any preparation of the wood.

Here is one concern with the current ownership – keep in mind, with a primary business of manufacturing charcoal and fire log products, this business was originally connected to a cedar and basswood pencil business. For those who don’t know woods, cedar and basswood are both softwoods, something that can be toxic if used for cooking food.

No Wood Regulations

There are no regulations that specifically state that you must guarantee that the wood packaged is clean, pure, and 100% of what it says it is on the label. Just about anyone can start to package wood, whether hardwood or softwood or a combination of both, as a “cooking”, “grilling”, “smoking” or “BBQ” wood. There are no regulations that it must be kiln dried or heat treated. It is a free-for-all with regard to food labeling!

There may be claims that we are label readers, but it appears when it comes to wood used for cooking, we don’t have a clue. This may be the oldest method of cooking in existence, but it certainly doesn’t have to contain the same risks as what the earliest homo sapiens endured.

The next time you see packaging that bacon, jerky, deli meat is of a smoked variety, look at the label and ask the question, “How was this smoked?” You will be amazed that little or no answers are provided. I hope you enjoyed our topic “Hot Trend” and the argument for better food labeling!

Purchase products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques

Additional reading:

-THE SMOKINLICIOUS® STORY

-WOOD SUPPLIER- ARE YOU GETTING WHAT YOU PAID FOR?

-WHAT’S IN THE SMOKINLICIOUS® WOOD CHUNK BOX?

-Is It Fresh? Here’s Why You Need to Know

Dr. Smoke- Food labeling is important for health and food safety. It should apply to all smoked foods!