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 sizes in 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!

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!

Infusing cherry wood smoke into Brussels sprouts using the gas grill is simple and easy and adds a very flavorful touch to this hearty vegetable.

INFUSING WOOD SMOKE INTO BRUSSELS SPROUTS

A favorite of the cabbage family, Brussels sprouts came to the United States via French immigration in the 18^th century. They are dominantly grown in California and available June thru January making them a Fall and holiday menu favorite. SmokinLicious® will take the flavors up a notch and add wood smoke into Brussels sprouts for two upcoming recipes. We’ll do this on the gas grill fit with wild cherry wood chunks to bring subtle smokiness to the finish sprouts. First purchase 3 lbs. of Brussels sprouts and get two cherry single filet chunks, and you’re ready to fire up the grill and get smoking.

The Easy Grill Method for Infusing Wood Smoke into Brussels Sprouts

Bringing the flavor of wood smoke into Brussels sprouts is so easy. To start, gather about 3 lbs. of Brussels sprouts, some cooking oil, butter, and a heavy-duty skillet. I prefer a nut oil like walnut or almond. For a skillet I’ll be using cast iron. I’ve trimmed the ends on about half the sprouts and for the other half, I’ve trimmed the ends and cut them in half. That’s it! Fire up the grill and get ready for a quick method of adding great wood-fired flavor.

It only takes a couple of pieces of wood chunk to bring fabulous flavor to the grill. I set up a cast iron pan on one side and place two cherry wood chunks on the heat shields of the far burner. Let the pan heat up for about 5 minutes then pour in a couple of tablespoons of oil and heat. Right before I add the Brussels sprouts, I add a couple of tablespoons of butter. In go the whole Brussels sprouts and the lid comes down. Leave untouched for about 5 minutes before turning.

Flavor Finish

As I have two recipes in mind I’m cooking two batches of Brussels sprouts: one batch whole and one batch halved. After leaving for 5 minutes, I stir them to ensure that all surfaces are infused with wood flavor. I maintain a temperature of 350-375° F which will make this a quick cooking method. The first 5 minutes, the lid is down but once stirred, you can finish the cooking with lid up. Remember, cast iron will retain heat, so you can turn the heat off and let sit for about 5 minutes.

After stirring a couple of times, both the whole and halved Brussels sprouts are ready in about 20 minutes time. I simply remove them from the heat and bring them in to be added to my favorite recipes.

I have two recipes I’ll be working on: Smoky Brussels Sprout Gratin and Tortellini with Lemon and Smoked Brussels Sprouts. These truly are the most flavorful Brussels sprouts! For those of you thinking about a holiday meal with them, well, the grill will give you that extra oven room you need. Take advantage of the long harvest season and try these mini cabbages on your grill. Check in for our recipes soon so we can get you started on how to use your prized sprouts.

Bringing you new methods of infusing wood fired flavor into seasonal items. Be sure to subscribe and follow us to gain great tips, techniques, recipes and the science behind the fire.

The Culinary Crew wants you to know…

#chefbertandtom

… that the direct infusion of hardwood-fired smoke to foods, like Brussels Sprouts, is considered a flavor ingredient, much in the same way that spices, minerals and sauces enhance taste. When fired, the components of smoke vapor carry the hardwood’s distinctive flavor profile directly into meats, seafood, fruits or vegetables with pleasing results to the palate.

SmokinLicious Products used in this recipe- wood smoke into brussels sprouts:

#singlefilet #woodchunks

Wood Chunks- Single Filet

More Related reading on this subject

Additional reading:

-WOOD GRILLING AVOCADO

-HOW TO TURN YOUR LP/GAS GRILL INTO A SMOKER

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

Dr Smoke- “Soften the taste of your Brussels sprouts by adding smoke flavoring from your gas grill using Smokinlicious® cherry wood chunks.”

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.

Purchase products:

Wood Chunks- Double and Single Filet

Wood Chips- Grande Sapore®

More Related reading on this subject

Additional reading:

-6 REASONS WHY CEDARWOOD SHOULD NOT BE YOUR TOP CHOICE FOR COOKING

-BEYOND PRICING: THE TOP THINGS TO CONSIDER WHEN PURCHASING COOKING WOOD

-THE TOP 8 MISTAKES TO AVOID WHEN COOKING & GRILLING WITH WOOD

-DON’T COOK WITH TRASH!

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.”

WOOD SMOKERS & GRILLING- RETURN TO THE BASICS! – I recently received an email from a new customer who was questioning the moisture level of the wood she recently purchased. Her claim was, she thought the moisture wasn’t ideal as she was finding that the wood chunks “weren’t catching fire.” That got me thinking that despite what we publish for information on the various methods of wood-fired cooking, when it comes to smoking, the very basics of this method may not be understood, as well as the basics of grilling with wood.

My goal with this article is to remind you of what is needed to be successful with each type of wood-fired method.

Wood Smokers- Know the Combustion Need

One of the knowledge areas I feel is weak is understanding what is needed from the wood for different styles of wood-fired cooking. Let me get you educated.

Smoking

Hopefully you know that hot smoking means you are cooking with wood material to affect the color, aroma, texture, and flavor of the food. This method requires a lower temperature, a longer cook time, fuel for temperature and wood for flavor. Certainly, you can use wood for both flavor and fuel but a more cost-effective method is to use charcoal or briquets for fuel and wood just for the flavor, aroma, color, and texture to food.

For cold smoking, you still need the same items listed above but the temperature needs to be under 80°F which means the fuel is often wood which will flavor, color, provide texture, as well as the minimal heat level.

What’s the difference for these methods? Moisture of the wood product.

Hot smoking needs hardwood that is at least 20% moisture and preferably under 30%. Cold smoking needs hardwood that is under 15% moisture.

Wood-Fired Grilling

This method of grilling generally requires the use of wood both for higher temperature and for flavor. Here’s a big difference with this method: you can vary the type of food used on the grill but how you position the food to the active fire versus the hot coals is another need. Often operators of a wood-fired grill will have a couple of stations to the fire. One will be direct fire or flame cooking. This is for mostly animal proteins that you want to get a great char on the outside while cooking relatively quickly. Then there is wood grilling with the hot coals from the fire. By raking hot coals to one side, you can direct fire items that need less char to them like fish, vegetables, fruits, etc.

Another option with wood-fired grills is you can do both direct heat cooking and indirect. These two methods can also be done directly on cooking grates or by using grilling accessories like high heat tolerant cookware, grill baskets, and grilling pans.

Animal Protein Preparation

Everyone has their own preference when it comes to preparing meat or poultry for the grill or smoker. But did you know that marinating meat or poultry should be done for shorter periods of time not over night or longer. Why? Marinades contain oil and meat contains water so… just like the old saying “oil and water don’t mix”. Don’t take a risk of breaking the fibers down too far and stick to short marinating times. Don’t forget – any marinade left in the bag or pan after removing the meat or poultry should be discarded as it CANNOT be reused due to bacteria growth potential from exposure to raw product.

Now if you’re thinking about a dry rub, feel free to marinate just as long as you want. In fact, I’ve been known to marinate up to 3 days!

A wet rub, however, goes by the rule of a marinade. If you’ve included oil in that rub, short marinating time is best.

Wood Smokers- Wood Quantity Doesn’t Make It Better

If you’ve made the commitment to introduce wood flavor to the grill or smoker, then know up front, it doesn’t take a lot of wood to add flavor. As mentioned at the start of the article, you need to be sure you select the right wood chips, chunks or charwood with the right moisture level for the right application.

When smoking, about 6 ounces of hardwood is ideal to start. Although you may need to add wood during the cooking process dependent on what your cooking (larger cuts of meat may require you to feed additional wood every hour), always start with a reserved amount.

When grilling, the same quantity of wood applies – about 6 ounces. Wood is the ingredient that works with the other flavors to bring out a balanced wood-fired flavoring of the food. Put too much wood on and you’ll have food that tastes like an ashtray. Put wood on that contains too much moisture and it will produce an acrid smoke that will leave bitter flavors and black coloring to the skin or bark.

Let’s summarize. Decide what method of wood-fire cooking you plan to do, if you plan to set up a direct cooking method or indirect, and the hardwood you plan to use. If smoking, plan on that hardwood to smolder given a moisture level of at least 20%. If wood grilling, plan on that hardwood to be drier, between 15-20% to allow it to release flavonoids quickly. Start with about 6 ounces of wood regardless of the method you select and add only as the previous wood has combusted. That’s the basics to having a fun, positive experience no matter what you elect to put on the grill or smoker.

Making you an informed consumer through valuable articles like this one. Leave us a comment and follow us or subscribe for more great recipes, techniques, tips, and the science behind the flavor and fire. That’s SmokinLicious®.

SmokinLicious® products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®, Minuto®, & Piccolo®

Charwood

More blogs like this one:

–GRILLING & SMOKING QUESTIONS/ANSWERS THAT MAY SURPRISE YOU!

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-HOW MUCH WOOD TO ADD WHEN SMOKING

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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

Related reading:

-JUST BECAUSE YOUR SMOKING (FOOD THAT IS!) DOESN’T MAKE IT ALL BAD!

-THE TOP 8 MISTAKES TO AVOID WHEN COOKING & GRILLING WITH WOOD

-SMOKING FOODS IN FOIL: PROS & CONS

Purchase products:

Smoking Wood Chips- Minuto® and Piccolo®

Smoker Wood Chips- Grande Sapore®

Smoking Wood Chunks- Double and Single Filet

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.”

Our Hickory double filet is great for most smoking or grilling equipment – So YES-HICKORY FOR FOOD SMOKING is an excellent choice!

to IS HICKORY THE WOOD TO SMOKE & Grill WITH

IS HICKORY THE WOOD TO SMOKE & GRILL WITH? Share on X

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!

Additional reading:

-WHAT A NUTTY CHOICE!

-THE TOP 8 MISTAKES TO AVOID WHEN COOKING & GRILLING WITH WOOD

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

-TO BARK OR NOT

SmokinLicious® products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Wood Chips- Minuto® & Piccolo®

Smoker Logs- Full & Quarter Cut

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

Related reading:

-THE BOLDNESS OF OAK!

-AS HARD AS OAK!

-TO BARK OR NOT

-WHEN A FLOP COULD HAVE BEEN A SUCCESS!

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

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.”

Zucchini is a great vegetable to not only grill but ember cook. It has the density to hold up over the high heat. Add a distinct char taste to this abundant vegetable either as a side dish or an ingredient by making ember fired fresh zucchini.

EMBER FIRED ZUCCHINI

How to cook your zucchini on hot coals.

I love thick-skinned vegetables that come in season during Summer. They are the perfect items to light a fire and make some hot coals to ember fire flavor into them.

We’re getting ready to coal roast one of my favorite vegetables – zucchini! This is so simple to do and produces an extraordinary flavor for zucchini to be eaten on its own or to be used in your favorite recipe. Clean out the fire pit, charcoal grill or outdoor fireplace and prepare to roast “ember fired fresh zucchini” directly on the hot coals.

Building A Small Fire

Know this from the start – You do not need a large fire! A small fire is best to accomplish your cooking in about an hour’s time. For my fire, I am using ten SmokinLicious Single Filet Wood Chunks in Ash with a couple of pieces of charwood that were left over from a previous cook. Why Ash hardwood? Because it is hands down, the best hardwood to produce an even bed of coals which is what you want when you coal roast.

I stack the wood so there is quite a bit of air space between the pieces. This ensures I have good oxygen flow to produce combustion quickly. My technique is to stand the wood pieces on their end and make a circle. I try to have a couple of pieces in the center kind of tipped on to each other. Remember, you want to produce hot embers quickly so it only requires a little wood and a lot of oxygen to burn things down. I light my wood using a small butane torch. Leave the torch in place until I’m sure the wood has ignited. I keep the lid off my charcoal grill so I can push the combustion process through completion and get those ash covered, hot embers.

Red Means Hot

You will know when the coals or embers are ready for cooking when you have uniform coals and they are glowing red from the bottom and gray on top. I keep a couple of larger coals banked to the side to maintain heat and for reserved hot coals. Just in case I need to rake more to the cooking side. I like to nestle a high heat metal cooking rack on the hot coals and then place my whole zucchini on the rack. This allows for little ash to accumulate on the skin. Remember, those coals are very hot so the zucchini will take less than 20 minutes to tenderize and char.

Turn For Full Char

With the zucchini and coal rack in place, I give the embers about 8 minutes to char and cook the first side of the zucchini. After that time, I gently turn the zucchini so that each side gets an even char. Once the first 8 minutes are done, there will be less time needed for each of the other sides as the zucchini will hold heat. I’ve added one additional wood piece to my banked fire just to be sure I have enough heat in the coal area. I will not put the lid on the unit during the entire cooking process as this is open fire cooking. My total coal cooking time is approximately 16 minutes.

Perfection In Smoke & Char on Ember Fired Fresh Zucchini

After placing my ember fired fresh zucchini on hot coals for about 16 minutes total, turning several times to get an even char, this spectacular vegetable is ready for eating. You will see, there is very little coal bed left following this technique so remember, if you are cooking more than a couple of zucchini, you will need a larger coal bed.

For those of you thinking that the black, charred skin will be bitter and not appealing to eat, think again. Most of the char will rub right off but the flavor will be infused throughout the ember fired fresh zucchini. I’ve sliced mine about ¼-inch thick as I plan to make a galette of ricotta, garlic oil, and basil.

The Culinary Crew wants you to know…

… that ember roasting is ideal to boost up the bland, delicately flavored zucchini and will add a rich, wood-fired taste dimension to any dish featuring this exquisite summer squash. So, be prepared to enjoy a rich, char-smoked variation of your ratatouille, quesadillas, stuffed zucchini or soups from ember cooked zucchini!

Check in soon for our post on that recipe. Did you love this wood-fired technique? Leave a comment and subscribe as we continue to bring you new ideas, tips, techniques and recipes for all things wood-fired, smoked, and charred!

You may also enjoy reading:

-Top 10 Vegetables to Cook in Hot Embers

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

-SUCCULENT WOOD FIRED STUFFED TOMATO WITH HERB RICE

-Ember cooked Sweet Peppers

SmokinLicious® products:

Wood Chunks- Single Filet

Charwood

Our Roasted Tomatoes on the gas grill with smoker box containing two Double Filet wood chunks!

Our Roasted Tomatoes on the gas grill with smoker box containing two Double Filet wood chunks! Share on X

Listen to Easy Grill Roasted Tomatoes Blog

Many of us love to grow vegetable gardens but soon find we have an overabundance of certain items like tomatoes (though these are technically a fruit). I’m here to give you a super easy method of bringing tenderness, juiciness, and great wood flavor to this summer favorite.

Collect your favorite tomato varieties from the garden and meet me at the grill for this great, easy technique.

Preparing for the Grill for Roasted Tomatoes

(more…)

How to set a Stok™ Grill: Our Video Response

We received the following inquiry from a Stok™ Grill user and Smokinlicious® blog follower:

“I want to smoke ribs on my STOK™ drum charcoal grill but am worried about getting a consistent temp and my ratio of wood chips to lump charcoal“?

Listen And Watch PART ONE:

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

Eastern Alder wood for a light smoke wood flavor

ON THE LIGHTER SIDE- EASTERN ALDER!

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:

Heat Level: Medium – 17.6MBTU

Fuel Efficiency: Fair

Ease of Lighting: Good

Ideal Uses: Cold Smoking/Poaching/Grilling/Stove Top Smoking

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.

Additional information:

-THE SAFE BET!

-BEYOND PRICING: THE TOP THINGS TO CONSIDER WHEN PURCHASING COOKING WOOD

-KIWIFRUIT GETS SMOKY

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

Dr Smoke- “Eastern Alder is a very versatile wood for all foods.”

Savory Smoky-Grilled Potato (es)

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)
• Coarse salt
• Fresh pepper
• Heat-safe pan
• Kettle grill
• Charcoal
• SmokinLicious® Sugar Maple wood chunks & Wild Cherry Grande Sapore® wood chips

Simple Preparation For a Simple Vegetable

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.

The depth of Flavor Through Smoke

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!

More Related reading on smoky-grilled potato and other grilling ideas

Related Reading

-HOW TO USE CHARCOAL WITH WOOD IN COOKING

-HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

SMOKED CHEESY POTATOES- WHAT A WONDERFUL TWIST

SmokinLicious® Products in this blog:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Dr. Smoke try this smoky-grilled potato technique!

Smoke some Potatoes add cheese for our Smoked Cheesy Potatoes– oh so yummy!

Try this recipe!- Smoked Cheesy Potatoes-- oh so yummy! Share on X

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.

“Made the Smokinlicious® way!”

Read more:

More Related reading on this subject

-WOOD GRILLING AVOCADO

-The Top 10 Vegetables To Cook In Hot Embers

-HOMEMADE SMOKED BACON

SmokinLicious® Products:

Wood Chunks: Double and Single Filet

Wood Chips: Grande Sapore®, Minuto®, & Piccolo®

Dr. Smoke says Nothing is finer than Smoked Cheesy Potatoes!

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 Rules of Hot Ember and Ash Cooking

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:

Asparagus Broccoli Cauliflower Eggplant

Garlic Leeks Gourds (squash, pumpkin)

Onion Peppers Potato

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

-THAT EMBER GLOW!

-EMBER FIRED ASPARAGUS ON THE HIBACHI

-EMBER COOKED SWEET PEPPERS

-EMBER COOKING/ROASTING GARLIC IN AN IRON SKILLET

SmokinLicious products in this blog:

Wood Chips- Grande Sapore®

Dr Smoke- “Try ember cooking; it is a great way to entertain your guests and enhance your grilling skills.”