In the Wood Bark or Not debate, this Diagram shows the two key elements of the tree that can effect your Barbecue results. Smokinlicious® only harvests wood from the heartwood of the forest grown tree and recommends that cooking with wood bark not be done.
Smokinlicious® Custom Process for Sized Cooking Wood Chips
OUR WEIRD NAMES FOR SIZED COOKING WOOD CHIPS
The conversation always ends the same when we inquire about the size chip product needed. “It’s the size of a penny”, or sometimes they say a nickel, dime or quarter. That is the only reference we are provided with to produce a wood chip product quote! With all due respect, coin currency is not the same from country to country including the penny which is now obsolete in Canada!
A great deal of commercial brand equipment, especially industrial smokehouses, are manufactured in Europe and Canada. These countries use the metric system, a concept that is all but lost on most American companies since it is not a commonly used practice.
This is not the case for SmokinLicious® which currently tracks 9 sizesin our manufacturing process so we can assure consistent product manufacture. And yes, we reference the metric system in our sizing!
Taking a page from the “Dummies” guide book concept, we found that most companies producing a wood chip product screen for two common sizes. In fact, they often sell the two sizes by reference to packaging bag color. We at SmokinLicious® screen for 9 different screened sizes! Why? Because for food manufacturing companies to be cost effective while gaining optimal level of flavour infusion to their food product(s); correct wood product selection matters!
Incorrect Size Chip
If you comprehend that an incorrect size chip product in your commercial equipment will compromise the overall flavour profile due to variability in combustion of the product. Then you would be ready to maximize not only the budget for the smokehouse operation but likely preserve more capital that would have gone to equipment breakdown expenses caused by inappropriate sized wood product clogging smoke regulators.
We know what the various equipment manufacturers recommend; well, to be honest, we know what they think is best for their equipment. But let’s face it – their goal is to produce a state of the art, mass volume producing, time efficient smoke house with the hope that it will be efficient with the wood product material selected by the user. They do not commonly source the wood product material to go with the equipment once sold and they certainly don’t know the intricacies of hardwood. That’s where SmokinLicious® will step in. Our Team has the expertise to make the perfect size match that will produce ideal combustion rate which in turn results in ideal flavour infusion, color infusion, and function of the smoke house. Plus, we dial in the suitable moisture level to generate that perfect combustion rate that produces consistent results every time the smoke house operates.
Join Us for Sized Cooking Wood Chips
Once you join us, you’ll come to appreciate our “weird” names like Grande Sapore® (our larger screen chip sizing), Minuto® (covering 4 mid-screen sizes) and Piccolo (are smallest screen production that includes 3 micro sizes). We’re confident that you will come to understand and appreciate that our “weird” names provide assurance that we know what we’re talking about, we know what will work with your specific equipment, and that each order will have consistent particle sizing. No “two color” bag option that contains whatever scrap wood happened to be available that day for processing.
We don’t complicate things. By offering more options in wood chip/sawdust product, we can give our customers the flavour outcome they never imagined and cost efficiency they only dreamed about. Let’s find out what your favorite “weird name” will be and make you a member of our “club”!
Dr. Smoke- we have any chip size to fit your needs!
Not all wood supplier is like Smokinlicious®, cutting their product from forest grown fresh harvest. Rather they use recycled material.
WOOD SUPPLIER- ARE YOU GETTING WHAT YOU PAID FOR?
One of the things we do at SmokinLicious® for commercial-grade customers is take in a sample of their current smoking wood and analyze it. When you’re a Company producing a food product, you need consistency of the final product. When it comes to smoked foods, this can be a challenge as wood is a plant material that can be highly variable when put through the stages of combustion. If a mixture of woods is used in the process, combustion rate, biochar production, volatile burn off, and other parameters of the wood can be affected in a negative way.
Like a Game of Roulette
If a price is the only factor guiding your decision on a wood supplier, then you are playing a game of roulette. Just like any other business transaction, you should be looking for authenticity of the wood. Let me give you an example:
Germany is the only country currently taking direct steps to protect woods on the endangered species list. Yes, there is such a list of 183 countries participating in some level of enforcement. The direct goal of The Convention on International Trade in Endangered Species (CITES) is to prevent deforestation but the challenge, as with most lofty goals, is personnel to enforce the regulation. Germany is uncovering case after case of fraudulent wood sales and finding that less expensive woods in the manufacture while invoices reflect another more expensive wood.
Now, look at smoking wood products. There are no regulations. A company can package wood product of pretty much any condition, label it as a specific species, and put it into the marketplace. There is no accounting for:
▪ how the wood was collected
▪ what the wood pieces are made from
▪ treatments conducted on the wood
▪ if the wood is 100% of a specific species
▪ the origination of the wood
▪ the age of the wood
Mixed Product Dominates
I can’t even count how many times we’ve visited a Company’s location to view their wood supply and find that what they thought they were purchasing is not what’s present. Some suppliers have gone so far as to including softwoods in the product labeled as hardwood! This doesn’t happen with just the larger pieces of wood either. Microchips commonly used in industrial smokehouses rarely contain 100% of a said wood. Perhaps this is the reason why packaging regulations for a smokehouse bacon or ham can state it is Applewood smoked when Applewood may have only made up 10% of the wood used in the smoking process!
Ask and Demand
The budget for wood can be substantial for companies and restaurants. You have every right to demand a product’s accountability. Ask questions!
What is the origin of the wood? Remember, many smoking wood suppliers are not involved in the manufacturing process. They are the seller, not the manufacturer meaning they likely have little or no knowledge of the history of the wood.
Has the wood undergone any processes? Kiln dried? Preservation chemical added? If the wood didn’t start out for cooking, it is likely that processes used to stabilize the wood for its main purpose, say flooring, were applied. That won’t make it the best choice for a cooking method or even a safe choice.
You have every right to request a Letter of Guarantee or Letter of Authenticity. Remember, woods used for food preparation or cooking currently have no universal regulations. The only wood regulation that exists in the USA is regarding moving firewood and that is regulated primarily by the individual states.
Why be so concerned about the wood when we don’t consume wood?
We may not consume the wood in its natural form but we certainly consume food products cooked over or near that wood, that infuses many of the organic compounds of the wood. Not all organic compounds are good. There are many known toxicities in certain species of wood with softwoods containing the highest risk. That is the reason why you should never cook with a softwood. Other wood has the potential to cause sickness and in some cases, if a person’s system is already compromised, death.
Take the time to learn about the wood you will use in the cooking method and ask the questions that could be the difference between a successful venture and partnership with your wood supplier or a disaster you simply didn’t need.
Proving you with additional information on woods including the science behind the fire, along with tips, techniques, and recipes. That’s why you should subscribe and follow us so you don’t miss a thing.
Dr. Smoke- know your wood supplier “As one of the premier cooking wood manufactures in the world, always use caution on sourcing wood, especially when you’re going to cook with it- too much is being labelled “green” and it’s not fit for cooking.”
We explore the question “is wood-tar creosote” bad for your BBQ food?
IS CREOSOTE THE ‘MONSTER’ TO WOOD-FIRED COOKING
There are lots of stories out there in the BBQ world about creosote! Most have the same tone: creosote is not something you want when you cook with wood.
Unfortunately, that can never happen as creosote is always present in wood.
So, why has creosote become the monster of BBQ cooking?
Likely because there is confusion with another type of creosote: coal-tar creosote, commonly used to preserve such things as railroad ties, telephone poles, bridges, etc. You know when material has been exposed to coal-tar by the black, charred appearance.
Wood-Tar Creosote- Advantages
One of the primary advantages to having creosote in hardwood is its ability to act as a preservative. Long before equipment was designed for cooking, people would dig holes in the ground to produce a smokehouse for preserving game meats they hunted. It was the only method of ensuring safe consumption when refrigeration wasn’t readily available.
Wood-tar creosote is colorless to yellowish and presents as a grease or oil consistency. It is a combination of natural phenols which are the natural compounds that produce the flavors of BBQ when the wood is combusted or burned. In addition to the distinct flavor, phenols are also responsible for the aroma and color of BBQ foods.
Guaiacol is a compound derived from methyl ether and is responsible for BBQ’s smoky taste while the dimethyl ether syringol is the chemical responsible for BBQ’s smoky aroma.
Wood-Tar Creosote- Risks
Now that you know not all of creosote’s chemical composition is bad, what are the risks to a wood-tar creosote?
The biggest risk is in burning wood that is not at an ideal combustion rate. I’m sure you’ve had experience with campfires that produce an acrid aroma and literally cause a foul “taste” in the air from poor combustion rate (too slow burning). That is the challenge and risk when using wood products with food for hot smoking. Remember, hot smoking requires temperatures that are lower – generally below 275°F. To achieve a consistent low temperature, you must control air intake and damper or exhaust. If you don’t achieve a good balance, the result will be a sooty, bitter tasting and smelling food outcome.
How do you know if your crossing into risky and poor outcome territory?
By the color of the smoke. A poorly balanced combustion of wood will produce a black smoke. Repeat these conditions and you’ll stimulate creosote deposits within your equipment which can reduce the draft needed to ensure the fire gets enough air to optimally combust. Remember, creosote on its own is highly combustible which is why there are many wood stove house fires occurring due to poor maintenance/clean out of these units.
Not All Hardwoods Are Equal In Compound Percentages
Now that your aware that phenolic compounds, specifically guaiacol and syringol are key to tasty, flavorful BBQ foods, let’s talk about these compounds in specific hardwoods.
Interestingly, Beech wood is highly prized and used in Europe for smoking particularly in meat processing facilities. This is no surprise to me since Beechwood has one of the highest percentages of guaiacol when at a high heat level (distilling). Know that the phenolic compounds present in all wood distill at variant percentage levels and usually require a combustion temperature of nearly 400°F to peak. Yet another reason why you want to keep a balance to your fire so combustion is optimal. Thus the resulting flavors and aromas are pleasant.
More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques
Dr Smoke- “We as chefs need to always monitor how much wood tar creosote is good for our BBQ by balancing the time of each cook versus the taste of our results.”
The question is one of the most common we hear. What is the most popular wood you sell?
Initially, our response was that there wasn’t one hardwood that was dominating the order system. That certainly has changed over the course of the past few years.
Without question, Hickory has become the most requested hardwood.
Hickory for Food Smoking- Why?
I truly believe the catalyst for the popularity of hickory particularly for smoking foods, is television and YouTube. Yes, all those cooking and food shows and YouTube channels have catapulted grilling/smoking with wood and charcoal leaning toward Hickory. As if Hickory for food smoking is the only choice for “real” barbecue.
Some of the roots of the popularity of Hickory is the generational secrets of barbecue. Hickory has been, for many decades, a commonly found hardwood in the traditional barbecue states who are credited with bringing barbecue to the limelight. North Carolina, South Carolina, Georgia, Virginia and then advancing west to such states as Tennessee, Missouri, and Alabama. Gradually, those who wanted to duplicate the smoke flavors of the south continued to request hickory. The result: hickory for food smoking and cooking has become one of the highest demand hardwoods in North America.
Hickory for Food Smoking- Is There a Holy Grail for Smoking Wood?
Without question, those known in the world of barbecue as major players have stimulated the belief that their choice in smoking wood is the key to their success and notoriety. Here’s is the conflict: many fail to admit that there are many other factors that account for their success. Although they may have made their mark by sticking with that one wood for the entire time they cooked and gained popularity, they also committed to specific equipment, fuel product say a specific brand of charcoal, meat supplier, whether they keep the bark on the wood or remove it, and brands or recipes for rubs/sauces/marinades. ALL these items factor into the overall success of a cooking event even in barbecue.
Life of the Tree is Key
I won’t get into the details about one brand of charcoal or briquette over another, or the influence of a wet or dry rub on the meat’s ability to absorb smoke vapor. Those discussions will be for another day. What I will stress is that the climate and soil of tree’s location is by far a key determinate in whether it will make a great smoking or grilling wood. Specifically, the more balanced the pH level of the soil the tree’s roots are bound to and the amount of precipitation the tree is exposed to in a given year, directly affect how favorable the wood will be for smoking, grilling, and cooking in general.
I’m often told by new customers who had previous experience with hickory and found it to be too strong in flavor, producing too dark a coloring to the food’s exterior, and often producing a sooty appearance to both the food and equipment, that once they tried our wood, they had the exact opposite result. Why? The easiest answer is we simply have better-growing conditions in the Northeast than other areas that grow Hickory trees. Plus, we have access to the better species of this hardwood family.
Hickory for Food Smoking- More Choices Don’t Always Mean Better Outcome
With over 20 species of Hickory in North America, they are not all equal when it comes to cooking with them. Many of these 20 species are known to produce bitter undertones when foods are exposed to their smoke vapor. That means poor results for the cook or Pitmaster who believes in hickory for their food production.
I like to compare hardwoods for cooking to extra virgin olive oil. There are hundreds if not thousands of brands of olive oil available. Yet, many producers marketing an extra virgin olive oil (EVOO) are using low-grade oils in the production rather than meet the requirements for EVOO labeling. Wood is similar. There is no obligation to label where the wood comes from, how old it is, how it was processed, what species it is from, and if it is from the raw material of the timbered tree or a by-product or waste product of another use. Just like olive oil producers using pomace or the olive residue left over from the traditional production of olive oil, hardwood can be a leftover as well and re-purposed into something it wasn’t initially intended for.
Blaze Your Own Trail
My hope is that I’ve stimulated some thinking into what makes for a great smoking wood, grilling wood, or cooking wood in general. Instead of duplicating a celebrity figure or following a current fad, blaze your own trail into what pleases you and the people you are serving your amazing grilled and smoked foods from the wood fire to. With so many factors affecting a food’s taste, appearance, and aroma, it’s time to simply experiment, keep a log, and find what pleases you. It may turn out to be one hardwood that you feel is the wood or it could simply be the food that guides you. Hope you enjoyed our blog IS HICKORY THE WOOD TO SMOKE & GRILL WITH?
The Culinary Crew wants you to know …
… that your wood cooking and food smoking experiences can offer a good variety of great tastes and awesome flavors by using the full range of acceptable hardwood species. Without a doubt, hickory commands a lot of media market attention and is a very popular choice but don’t look past other hardwoods like oak, maple, cherry, alder, beech and ash to deliver great results!
We hope this latest posting was informative. Leave a comment or suggestion as we love hearing from you, especially when it comes to what you want to learn about next. As always, subscribe and follow us so you don’t miss out on the latest information.
Additional reading the topic of wood species and other cooking ideas!
Dr. Smoke- “While hickory is the number one choice for Southern barbecue, it should not be your only choice. When asked YES-HICKORY FOR FOOD SMOKING is the most popular choice!
We consider ourselves part of the food industry. Smokinlicious® is compliant with all USDA (national & international) and local rules regarding the movement of our wood products. We take great pride in our Forest Stewardship practices to stop oak tree mortality.
IS THE FOOD INDUSTRY CULPABLE FOR THE SPREAD OF OAK TREE MORTALITY?
In a previously published article about the food industry; we discussed the negative outcome as it relates to sales dollars when brands elect to go into the wood-fired cooking arena without researching anything about wood for cooking. Let’s take a step further and explore the actual wood and potential risks like oak tree mortality when a brand fails to carry out a menu plan, thus abandoning the wood-fired cooking concept.
I often wonder if the public is aware of all the pest infestations that are currently plaguing our country as a direct result of the movement of wood. Correction, that occurred due to global trade. Yes, it is the use of imported goods on wooden packaging materials in addition to imported plants that have resulted in infestations around our country. Each year, this risk of infestation continues to rise and frankly, I opine that it isn’t all due to importation.
What if the food industry is really the key contributor to this problem?
Emerald Ash Borer, Hemlock Woolly Adelgid, White Pine Blister, Gypsy Moth, Beech Bark Disease, Sirex Wood Wasp, Winter Moth, Dutch Elm Disease, Dogwood Anthracnose, Butternut Canker, Sudden Oak Death, Balsam Woolly Adelgid.
These are just some of the infestations that are being tracked in the USA. Let’s take a closer look at one hardwood species that is of great concern: Oak.
It is the hardwood of choice when it comes to restaurants likely due to all the hype from the state of Texas when it comes to barbecue. They like their beef (brisket specifically) and they like it cooked over oak. As mentioned in our article “When A Flop Could Have Been A Success,” there were two franchise brands in particular, that banked on only oak for the success of their wood-fired menu items: Red Lobster and Applebee’s Bar & Grill.
Oak Tree Mortality & the Food Industry
Red Lobster has over 700 locations while Applebee’s Bar & Grill has nearly 2000 locations. Now process those numbers. By sourcing it from whatever suppliers they can locate and then putting it into the food industry distribution network to be delivered with other restaurant goods (including foods items like produce, spices, herbs, etc). Given the enactment of the FDA’s Food Safety Modernization Act (FSMA), we are starting to address some concerns related to the food industry. Unfortunately, the use of wood, more specifically firewood in restaurant kitchens, has not been identified as a need when it comes to health. Why?
Although Red Lobster has kept alive some of its wood-fired menu items and Applebee’s Bar & Grill is still attempting to get some life out of their wood-fired steaks, I state that these plans failed terribly. So, what happened to all the wood that was meant for these restaurants? Did it get thrown into a dumpster at each location to be transported to a landfill? Did employees volunteer to take some as firewood and transport it to their homes ignoring laws in to stop the movement of firewood? Could some supply still be sitting idle in food distribution centers?
Conclusion
It appears clear that we need to start with the commodity called wood and delineate regulations when it comes to using it for cooking. Rather than mass labeling all wood as appropriate for cooking, when its involved in food consumption. How long before we realize that deforestation from the spread of pest disease has been aided by the restaurant industry? If we start to question what that wood-fired steak, salmon, or chicken was cooked over, we will understand how little is known about the cooking wood being used.
More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques
Dr Smoke- “Dr Smoke makes every effort possible to protect our forest from disease and blight that cause such outcomes as oak tree mortality. We are a supporter of forest stewardship and integrated pest management.”
Thank you, Mr. Brown, for your question submitted @smokinlicious on Instagram. Follow us on our blog, Twitter, Instagram, Pinterest, as we explore the culinary delights of wood-fired cooking and all the superb flavors! Wood – it’s not just for traditional barbecue – it has SO many great uses: ember cooking, baking, roasting, searing, cold smoking, etc.
Keep your questions coming!
Bon Bar B Q
Dr. Smoke and the Culinary Smoke Team
Thank you, to our follower who had a question on how to set a Kettle Grill
As we highlight another hardwood from our offerings, we need to start by pointing out that we are referring to Eastern Alder not the better known Western Alder or Red Alder of the west coast. Eastern Alder is part of the Birch family, with the scientific name of Alnus but the common names for the varieties found in the Western New York and Northwestern Pennsylvania regions of Eastern Alder (Smooth Alder), White Alder, Red Alder.
Alder is a relatively soft hardwood of medium density. It is most commonly used with fish but I think I need to stress here that really any cooking hardwood can be used with any food item at the discretion of the cook. Many factors play in to how a hardwood reveals itself during the cooking event: rub ingredients, brine ingredients, quality of the meat/poultry/fish, freshness of the food item, style of cooking (over the coals, in the coals, indirect heat, etc.) and most importantly, oxygen flow which feeds the combustion of the wood. Alder provides a neutral coloring to the outer skin of foods which is why it is a favorite for fish. Would this be a first choice for say a steak or other beef item? No, but I certainly like to use it for lots of other things like fruit, vegetables, cheese dishes, and of course, fish.
For cooking, you can expect Alder to perform as follows:
When you’re looking for something on the lighter menu of woods, keep Alder in mind, and explore its lighter heat level and versatility for the more delicate items of cooking.
listen to our blog regarding wood chips for smoking
SMOKY-GRILLED POTATO: OUR #1 CROP GETS A NEW FLAVOR TAKE-As the #1 crop in the world, available all year, potatoes are a favorite for a variety of reasons. Get the nutritional benefit of this abundant vegetable by adding flavor in a different way – cooking it over charcoal and hardwood!
Ingredients for Your Smoky-Grilled Potato Dish:
New red and white potatoes
3 tablespoons of oil (grape-seed, walnut, almond, vegetable, or canola)
I’m using small red and white potatoes. You’ll need a knife and cutting board, as I like to cut these small potatoes in half to allow for maximum wood fire flavoring. I’m going to use a vegetable grill pan but you can use any heat safe pan whether foil, glass, heat-safe ceramic, or cast iron. Cut each potato in half, and place in the grill pan.
Seasoning and Oil Bring Out the Best
Just 3 simple ingredients are needed before the pan is placed on the grill. Drizzle three tablespoons of oil over the halved potatoes, then add coarse salt and fresh pepper. The oil can be grapeseed, walnut, almond, vegetable, or canola, anything you have and prefer. Mix well to ensure each potato is coated, then let rest to allow the seasonings to penetrate before adding to the hot grill.
Charcoal Grill Set Up
Time to get the grill ready. I’ll be using a combination of charcoal and wood – charcoal as the fuel for heat and wood chunks and chips for flavor. Keeping my intake vents open on the kettle grill, I start a chimney full of charcoal. Just one chimney will be needed for the actual cooking. I lay a small line of unlit coals down both the right and left side of the charcoal grate to keep my temperature stable through the cook. I pour the hot coals in the middle then add two Sugar Maple wood chunks and a handful of Wild Cherry Grande Sapore® wood chips on top of the hot coals. On goes the food grate and then my vegetable pan of halved seasoned potatoes.
Once the wood is set up and the food grate is on, the pan of potatoes is added. Put the grill cover on and adjust the lid outtake vent to 1/3 open position. Now, adjust the lower intake vent to the ½ open position. Let the potatoes cook for about 25 minutes prior to stirring. You’ll see the golden hue from the maple and cherry smoke vapor. Be sure to rotate the potatoes on the bottom to the top so that there is even color and flavor to each piece. The total cook time will be close to an hour but each grill and charcoal will perform differently so be sure to watch closely after the first 35 minutes. Remove when the potatoes can be pierced easily with a toothpick or knife tip.
Smoky-Grilled Potato- Full Flavor With All the Nutrition Intact
With all the nutritional value still intake, these golden, smoky potatoes are ready to eat as is or you can include them in your favorite potato recipes. I’ll be giving a smoky edge to my interpretation of a potato curry in our next recipe feature. Take advantage of this popular comfort vegetable and the ease of using a charcoal/wood grill for cooking and give your meals a memorable flavor enhancement.
The Culinary Crew wants you to know…
… that potatoes are one of the easiest veggies to grill or smoke! A minimum amount of effort will yield maximum deliciousness. Go ahead and experiment with a variety of your favorite spices or ingredients when grilling or smoking your spuds. Cilantro, curry, garlic or onion powder and even a touch of cayenne pepper can add a taste zip to these great and hardy tubers. There are many varieties of potatoes and they all do well on a grill or in a smoker but, just remember- the fresher the better!
As always, we’d love to hear your thoughts on our feature so start the conversation with a comment!
Below is a recipe for Smoke Cheesy Potatoes (serves 6) that have been made at our events.
Smoked Cheesy Potatoes- Ingredients:
1 package frozen diced potatoes or 16 oz. Fresh potato
1 red pepper, diced
1 onion, diced
3 cups of shredded white cheddar cheese
6 tablespoons of butter
1 ½ cups of heavy cream
½ cup of grated parmesan cheese
½ teaspoon salt
½ teaspoon pepper
In a foil pan, place the diced potatoes, diced red pepper, diced onion, salt, and pepper. Mix thoroughly. Sprinkle 2 cups of the shredded white cheddar cheese over the potato mixture. Mix gently and set aside. Mix the parmesan cheese and heavy cream together. Pour over the potato mixture. Top with the remaining 1 cup of shredded cheddar cheese. Place the foil pan on the smoker grate and smoke at 275° to 300° for 45 minutes or until potatoes are tender. Stir mixture a couple of times through the cooking process.
ember cooked vegetables can be done in a cask iron plan, fire box and even in a Hibachi! Try this unique cooking method to add a flare and unique tastes to your outdoor grilling and cooking!
TOP 10 EMBER COOKED VEGETABLES
listen to our blog regarding wood chips for smoking
I want to be perfectly clear – this is not cooking over hot flame or direct flame. This is cooking after the wood and/or charcoal has burned down in to very hot coals; when the coals develop a white-gray ash coating. THIS is the time for coal or hot ember cooked vegetables.
The essence of using all that the wood can give for cooking. That it was ember or coal cooking is. I want to be sure there is no misunderstanding on what is needed to do this type of cooking safely and effectively.
Rule #1: If going with all wood for the coals, only use hardwood and clean hardwood at that. You’re going to lay foods into this material so I believe it should be clean and mold free with moisture level 15-20%. If higher, it will simply take longer to get to the coal stage.
Rule #2: Again, if using all hardwood, try to limit the bark or go bark-free if possible to reduce the potential for mold spores that can be released into the air.
Rule #3: Have everything ready before you start. You’ll need an ash-coal hoe, fire gloves, and small coal shovel at the ready. I would also have tongs for those times when you don’t bury your foods completely in the coals but rather lay them which requires turning of the vegetables.
Rule #4: Equipment wise, you can use a charcoal grill that has fire brick added for insulation, a clean fireplace (I prefer an outdoor unit), a clean fire pit, or an open pit built in a safe area with brick or gravel as the base to protect the fire from spreading.
Ember Cooked Vegetables- Hot Embers Birthed in One Hour
On average, it will take about an hour to move a small fire from flame to hot ember. Depending on whether you elect to use charcoal or wood will determine the amount of time the fire needs to burn down – an all charcoal fire will be 30-45 minutes; all hardwood fire about 45-60 minutes. Remember, charcoal produces heat and little smoke, whereas hardwood, produces heat, smoke and specific aromatics and flavorings in that smoke. At the hot ember-coal level, both have equal carbonization and act similar for this method of cooking.
Using approximately 8 lbs. of charcoal or 10 lbs. of hardwood, or any combination of the two, light a fire in the equipment of your choice. Let the fire completely burn down until only hot coals remain. Rake the coals to produce a thick even bed. Then select your favorite vegetables from the ones listed below, and you’re on your way! Always keep a small fire going for additional hot coals if doing large amounts of vegetables.
Ember Cooked Vegetables- They Love Hot Coals
Here are the top 10 vegetables to hot ember cook for fantastic flavor:
If you want minimal monitoring to the actual cooking process, then place the selected vegetables into the bed of coals and then shovel hot coals and ash over the top so that the entire vegetable surface is covered in embers. Leave untouched until tenderized, which will be 45-60 minutes depending on the vegetable selected. Otherwise, you can set vegetables within the coal bed and turn them during the cooking process to ensure even char.
The Culinary Team wants you to know …
… that cooking food with wood, whether it be directly on embers or more of the traditional way- above the heat source on grates, needn’t be an all meat, all protein cooking episode. As our blog explains many vegetables can and should be the “main event” for your wood-fired cooking events. Dense or thick-skinned fruits are great too! So, be it veggies or fruits, ember cooked or grilled conventionally, your taste buds will be treated to rich, unparalleled flavors. Give ‘em a try!
Leave a comment or suggestion as we’d love to hear from you so we can bring the information you’re looking for. And don’t forget, follow us and subscribe so you don’t miss a thing!
For related reading:
More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques
Great beech wood for smoking results are provided from many beech species
Not the most popular of hardwoods in the North American region and certainly it doesn’t have the following in the European market. However, this is still an interesting hardwood to use for wood-fired cooking techniques.
Going Beech! That means your entering the wood family that includes white oak as a relative. Part of the Fagaceae family, the variety we manufacture is Fagus grandifolia Ehrh. Unlike its cousin, Beech doesn’t produce a heavy, pungent flavouring but rather a more balanced, medium toned profile. The common names for the varieties found in the Western New York and Northwestern Pennsylvania regions are American Beech and Red Beech.
Less temperament than Oak, Beech is considered a rather bland wood to look at. When it is exposed to steam/heat, it takes on a golden hue and that is commonly what the coloring to various meats, poultry, and fish will also show. Keep in mind, like all of our cooking woods, the descriptors used are truly in the palate of the taster. There are no rules that say one wood must be used with a specific food. Experimentation is what the art of fire cooking is all about. And, the region that the wood is harvested from also factors into the flavoring it will provide when foods are exposed to it. The same wood in a western state will not produce the same flavoring as the wood from an eastern state. Everything interacts with the tree: soil pH, growth location, sun exposure, precipitation exposure, etc.
So, take a go at Beech, even if it takes a bit to get it lite. The aroma is pleasant, the burn time is extensive, and the infusion appealing.
The Culinary Team wants you to know …
… although Beech is common in many areas of the world and often used to smoke foods and brew beer in the European tradition, our harvest region of the Eastern Appalachian Mountains has a distinctive balance of soil Ph levels and climate conditions which give our Beech hardwood cooking products a ‘one of a kind’ smoky flavor profile that can be used for a wide variety of foods!
[Fruitwood trees are often sprayed with pesticide to maximize the fruit yield. Spraying of chemical on the bark may not be too good for using in barbecue?]
ARE FRUITWOOD TREES LIKE THE APPLE “SNOW WHITE” BIT INTO?
There is a fierce debate out there about the use of fruitwood trees, specifically apple and cherry varieties, for cooking purposes. As a Company, we frequently get the same question – “Why don’t I see Applewood as an option to purchase?” Here’s the short answer: We do not, and will not, produce our products from orchard-based woods. Our reason is simple – we do not believe in smoking foods over woods that have been or have the potential to be sprayed or growth enhanced with chemicals.
Trees
Let’s review a fact about trees. All trees produce prussic acid, better known as hydrogen cyanide. We feel that humans can use woods produced in nature when they have been left alone, unburdened by the human hand in trying to manage what sometimes is the normal cyclical pattern of nature. In the areas in which we purchase the heartwood for our cooking wood production facility, the varieties of cherry (Prunus pensylvanica L.f.) we commonly deal with are:
Northern Pin Cherry, Fire Cherry,
Wild Red Cherry, and Pigeon Cherry.
Of course, predominately, we bring in Wild Red Cherry. There are many different cherry tree varieties available throughout North America. The main difference in these woods is that our forest trees, the type we manufacture, tend to be on the sweet-tart side versus the sour-bitter. For the most part, hydrogen cyanide is found mainly in the leaves and seeds of the cherry tree. Black Cherry bark is also commonly used in herbal cough remedies.
Opinion:
The dominant opinion is that when used in small quantities, the hydrogen cyanide is a moot issue. Now let’s talk about the smoking application of wood. Cyanogenic compounds WOULD remain a factor in our production of cooking wood. This is because we do not allow our woods to deplete their moisture content to a level that other wood product manufacturers may (what is commonly referred to as “seasoning of the wood”).
For ideal smoking of foods, wood needs to have a moisture level preferably at ~20%. This results in the wood smoldering rather than burning at a rapid rate. The resulting smoke from the plant material provides for that wonderful flavor. Because smoking is done at low temperatures for longer periods of time, the polycyclic aromatic hydrocarbons (PAH’s) found in wood molecules are not stimulated as they normally would be when cooking, say, a steak over a hot flame. Thus, the health risk associated with PAH’s and smoked foods is not considered an issue. The same can be said for ember cooking – using the heat of the residual coals to cook foods.
OUR CONCERN:
Our main concerns regarding woods used for wood-fired cooking methods is to always ensure a bark-free product. Bark does not hold moisture but rather is designed to rid the tree of wastes by absorbing them and locking them into this area. In fact, this is the reason why bark-on woods burn so much faster than bark-free wood pieces. This portion of the tree is responsible for temperature flare-ups, tainted smells, ‘spotty’ appearance of the food’s skin, creosote, an increase in the production of ash. Additionally, once the temperature is increased during wood-fired cooking, heterocyclic amines, or HCAs, are created due to the reaction of the amino acids and creatine with the higher cooking temperature.
In a nutshell, a person is at greater risk of cyanide exposure in treated wood products for home construction than they are when consuming BBQ or other wood-fired foods. Knowing the source of the wood being used in the cooking application is vital to ensure that the necessary steps have been taken to prevent tree disease and pest infestation spread, as well as to ensure that the wood has not been exposed to any chemical/toxin treatments.
It is our hope, that one day soon, inspection of the wood products used by restaurants, caterers, BBQ competitors, and grocery stores who promote smoked and natural-wood fired foods, will occur as normally as food inspections. After all, I think we all can agree that WHAT you cook the food over is just as important as what food you are cooking!
Dr. Smoke- “Enjoy the fruit of the tree because that is what they’re there for. Just be careful when using fruitwood trees from orchard based woods to cook your food.”
BOOST UP THE FLAVOR OF YOUR SMOKER BOX!- People are always in search of that great flavor to food that only comes from hardwood. In fact, it is common for discussions around outdoor cooking to use the terms grilling and barbecuing interchangeably as if they mean exactly the same thing. Let’s be clear – cooking with just LP/Gas is grilling. Barbecue is outdoor cooking over hot coals or wood, whether in lump charcoal form or straight hardwood pieces.
Barbecue vs. Grilling
In an effort for grilling equipment manufacturers to compete with charcoal grills and smokers, many began integrating a wood chip drawer in their units to imply that “barbecue” was possible on a gas grill. If you ever tried these, you likely were disappointed in finding that the intensity of flavor just didn’t compare to charcoal equipment. Then the smoker box was developed with a wide variety of design options from rectangular in shape, V-shaped at the base to fit between grill grates, and venting hole configurations that made claim to more intense smoke penetration. Here’s the thing – no one ever discussed what should go in the smoker box. The assumption was to always use wood chips but I am going to take you on a flavor journey using that box that will open your eyes to understanding cooking with hardwood.
One of the key complaints I hear is that when using wood chips in a smoking box or drawer, the chips don’t seem to give off enough smoke and have a very short burn life. In fact, refilling the box or drawer is often needed to finish a simple food item like chicken pieces or ½ slabs of pork ribs. Wood chunks or uniformed sized pieces of hardwood lend to a much longer burn/smolder rate and give off great flavor infusion.
For all my BBQ cooking friends who have been under the assumption that grilling is only for protein food groups, (beef, pork, fish etc.) boy do I have a taste revelation that could transform you into a disciple of the vegetable sections at local farmers markets– Char Grilled and Smoked Shallots!
Process for Grilling & Smoking Shallots
The process is fairly straightforward but doesn’t get the impression that this food item is something that you can flop on the grill grate and walk away from for an extended period of time. Finesse is the cooking standard that must be applied to enjoy the maximum flavor result rendered from this sweet cousin of the onion family.
You can tell by my strong friendship with the folks at SmokinLicious®, that I’m a big advocate of grilling with a hardwood fire. It allows for uniform cooking temperatures while simultaneously infuses food items with a natural wood smoke flavor.
So, as we begin, go about preparing your grill with only the best hardwood cooking wood and remember- never, ever start your fire with a chemically based liquid starting fluid. Use a chimney starter!
While your grill preheats to a medium temperature, prepare the whole shallots by cutting off the tips and drizzling them with skins on using the high-quality EVOO and a touch of Kosher salt. You can even season with fresh thyme or sage and let marinate for a few minutes.
Grilling & Smoking Shallots- Technique
Grilled shallots are a great side dish or garnish to prepare alongside your protein or immediately after you have removed your meat to let it rest.
Place the shallots on the grate directly over the outer fringes of the embers, ideally between the smoking wood chips and outer ring of embers. Do not place them directly over the center most concentration of the embers. If you want a slightly stronger smoky flavor, cover. If not, leave uncovered.
Here’s where the finesse part comes in- over the next 3-10 minutes, (depending on the heat and size of the shallots) watch over the shallots like a hawk watches over hatchlings in a nest. Turn often, get a good char on all sides but, for Heaven’s sake – don’t allow them to ignite into a raging conflagration! If this happens, you will lose much of the smoky sweetness and be left with a bitter tasting, burnt onion. You can best determine a great finish when the outer skins are charred nicely while the centers have a soft, moist feel when gently squeezed with cooking tongs or fingers.
Remove from the grill, let them cool a bit. Once cooled for 2-5 minutes lightly squeeze the charred outer skin and out will come the sweet and delicious interior.
After you experience the fabulous smoky flavor of your grilled shallots, I’m sure you’ll have a greater appreciation for all the food flavor benefits that can be had from your backyard grill!
