SPICE UP THE FIRE! Wood-Fired Cooking

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2 SPICE UP THE FIRE! Wood-Fired Cooking

3 PARTS OF THE TREE Not All of It s Good!

4 WOOD COMPOSITION Seasoned Wood 20% water 80% dehydrated sugar and glue Green Wood can be as much as 40% water Organic Compounds include Cellulose (40-60%) Hemi-cellulose (20-30%) Lignin (20-30%) Cellulose = (produces few flavor molecules production is burn-off of sugars) Lignin = (Source of wood-fired flavor a part of the invisible gases that are flavoring producers!) 08/02/2015

5 WOOD SMOKE COMPOSITION SMOKE IS the visible gas derived from the combustion of wood SMOKE CHEMICALS react with food to yield flavor, color, texture, and preservative benefit SMOKE COMPOUNDS contained within the cellulose (40-60% of wood), hemicellulose (20-30% -acid source), and lignin (20-30% of wood includes guaiacol & syringol) Cellulose Acids & Carbonyls Carbonyls react with food s external proteins to produce color and the bite of wood fired foods Lignin Phenols which provide for the smoke flavor, aroma, and color primary flavor contributor, protects food from oxidation, prevents bacteria Products - All Rights Reserved

6 The Fire Triangle These 3 elements are required for the creation and maintenance of a fire. When there is not enough heat generated to sustain the process, when the fuel is exhausted, removed, or isolated, or when oxygen supply is limited, then a side of the triangle is broken and the fire is suppressed. Property of SmokinLicious Gourmet Wood

7 FIRE CHEMISTRY The 4 Stages of Combustion I. Dehydration Water steams out with some simple organic molecules Temperature below 500 F (300 water is steaming out of the wood) The wood is drying out! There is no flame and no heat which is why you need an external source to start the coal stage (i.e. lighting newspaper, using a torch, etc.) Carbon dioxide and methanol emerge Products - All Rights Reserved

8 II. Pyrolysis FIRE CHEMISTRY The 4 Stages of Combustion Temperature between 500 F F The peak Cellulose compound release occurs by 600 F Complex gases are formed and evaporate (i.e. gasificaton) There is no flame and no Oxygen Products - All Rights Reserved

9 FIRE CHEMISTRY The 4 Stages of Combustion III. Burning Bush Temperature between 700 F F Also known as secondary pyrolysis Combustible gases (methane, carbon monoxide, hydrogen) can ignite Combustible gases burn even when the wood chars but does not combust There is a conversion of gases into nitric oxide if the oxygen level is sufficient THIS is the level for aromatic smoke flavors! ( F the target range) Products - All Rights Reserved

10 FIRE CHEMISTRY The 4 Stages of Combustion IV. COMBUSTION Temperature above 1000 F Carbon and charcoal burn The wood is now almost completely carbon and referred to as char Most complex molecules have evaporated or burned away Given enough oxygen, charcoal combusts at a temperature >1500 F producing little odor or smoke Products - All Rights Reserved

11 WHAT DOES THIS MEAN? Smoke flavor depends on wood combustion conditions Acrid flavors: wood is too wet and there s too little oxygen Light smoke: wood is too dry and fire is too hot Fire management is the key! Creosote is a mix of acids, tars and smoky flavors from lignin condenses at 250 F and continues to flow until 150 F meat is always below 250 F! creosote is water resistant A wood fire is NEVER at the same temperature A glowing, well ventilated fire is the goal Products - All Rights Reserved

12 CHARCOALS Wood that starts at Stage IV Almost pure carbon Poorly controlled lump charcoal can generate creosote Provides consistent heat Variations in techniques to produce charcoal (boiling vs. baking vs. direct fire charring)

13 CHARCOAL BRIQUETTES Once wood is combusted and carbonized for use in charcoal, a starch binder is added and mixed Blended material is dropped into a press with a temperature of 105 F that produces the indentations Briquettes then heat to 275 F for 3-4 hours, reducing the moisture level to 5% For instant-light briquettes, a hydrocarbon solvent (chemical additive) is sprayed on the briquettes prior to bagging

14 JAPANESE CHARCOALS Binchotan: Japanese(white) - chemically free, almost smoke free & burns 3x hotter than American for up 4-5 hours (hard to light F) Sumi: briquette, chemical free, almost smoke free, 3x hotter than American but lasts ~3 hrs ( F) Aramaru: briquette, chemical free, almost smoke free, 3x hotter than American but lasts ~3-4 hrs ( F)

15 BENEFITS OF CHARWOOD Is 20 to 25% of the original volume of the wood Produces less smoke than burning wood Burns long, hot, and steady Produces less ash Considered an ideal choice for responsible fuel-burning Products - All Rights Reserved

16 HARDWOOD COOKING OPTIONS Classified as hardwoods and fruitwoods Each wood provides a distinct flavor profile

17 WOOD SMOKE COMPOSITION: LIGNIN When smoking with hardwood, the oxygen breaks down the lignin in the wood and releases a smoky aroma that sticks to the moist surface of the meat, providing flavor to the food. Lignin Composition by Wood Species Mesquite 16% Cherry 5% Red Oak 9% Chestnut 12% White Oak 15% Hickory 9% Maple 20% Apple 14% Cherry Red Oak White Oak Hickory Apple Maple Chestnut Mesquite Products - All Rights Reserved

18 WOOD SMOKE COMPOSITION: CELLULOSE & HEMICELLULOSE Chestnut 10% Cellulose/Hemicellulose Composition Wood Species Mesquite 6% Cherry 9% Maple 13% Red Oak 24% Apple 11% White Oak 10% Hickory 17% Cherry Red Oak White Oak Hickory Apple Maple Chestnut Mesquite Products - All Rights Reserved

19 FLAVOR PROFILE & USE Wood Type Flavor Use For Alder Light & Mild Fish, Vegetables, Poultry Ash (part of the olive family) Mellow & Subtle Fish, Red Meat, Bread Almond Nutty & Sweet All Meats Apple Slightly Fruity & Tart Beef, Poultry, Pork, Game Beech Medium Intensity Beef, Game, Pork, Ocean Fish

20 FLAVOR PROFILE & USE Wood Type Flavor Use For Citrus Mild & Fruity Beef, Poultry, Pork Hickory Mellow & Subtle All Meats Lilac Very Light, Floral All Meats Maple Sweet, Smooth Beef, Poultry, Pork, Game, Vegetables, Desserts Mesquite Pungent, Strong Meats, Particularly Beef Peach Slightly Sweet White or Pink Meats, Poultry

21 FLAVOR PROFILE & USE Wood Type Flavor Use For Pear Subtle Poultry, Pork Pecan Nutty, Medium Intensity Pork, Poultry, Game Red Oak Earthy Beef, Fish Walnut Heavy, Intense Red Meats, Game White Oak Balanced, Earthy Red Meats, Game, Pork, Fish Wild Cherry Slightly Sweet/Tart All Meats, Dessert

22 HARDWOOD COOKING OPTIONS Classified as hardwoods and fruitwoods Each wood provides a distinct flavor profile Each wood burns at a specific intensity or heat level

23 MOISTURE AND WOOD All wood has some level of moisture Wood, when exposed to air, will lose or gain moisture until it s in balance with the humidity and temperature of air Want to smoke foods? Then use hardwoods that are high in moisture content; the higher the moisture level, the more smoke and flavor that will be generated IDEAL: 18-25% Want to sear? Then use hardwoods that are less than 18% moisture in order to generate more heat Want to cold smoke? Then any hardwood used must be at the lowest possible moisture level

24 MOISTURE COUNTS!! Each piece of wood will have a different moisture level Wood that is too wet: waste energy boiling water off can result in combustion that produces acrid taste Wood that is too dry: not enough air supply can result in combustion that produces increased soot

25 HIGH HEAT LEVEL WOODS Apple (Medium-High) Ash (Black or White) Beech (Medium-High) Hickory Mesquite (Very High) Maple (Medium-High) Pecan Red Oak White Oak (Very High) Dogwood Walnut (Medium-High)

26 MEDIUM HEAT LEVEL WOODS Cherry Citrus Lilac Elm (White & American) Sycamore Property of SmokinLicious Gourmet Wood

27 LOW HEAT LEVEL WOODS Alder Almond Birch

28 HARDWOOD COOKING OPTIONS Classified as hardwoods and fruitwoods Each wood provides a distinct flavor profile Each wood burns at a specific intensity or heat level Each wood has a fuel efficiency rating (the ability to form a bed of hot coals when burned)

29 FUEL EFFICIENCY GREAT: Apple, Cherry, Maple, Mesquite, Red Oak, White Oak GOOD TO GREAT: Ash GOOD: Alder (Birch), Almond, Citrus, Lilac, Pecan, Walnut

30 TIPS FOR THE ULTIMATE WOOD FIRED OUTCOME Select a wood that is ideal for the style of cooking (hot smoking, cold smoking, ember cooking, grilling, searing, etc.) Cold meat attracts smoke Moist surface attracts smoke Foods used must be in the airflow Smoke flavor does not penetrate completely through meat Surface flavors can be washed off with heavy mops/sauces/braises Some flavors can evaporate in minutes and others change if you follow up with steaming or crisping

31 PHYTOSANITARY (cont.) Many states have restrictions on the movement of firewood: MI, MO, CO, KS, IN, IL, OH, NJ, WI, VA, WV, PA, MD, NY, MN, KY, IA, TN, NC, GA, NH, MA, CT, (controlled under the auspice of the states agriculture department), and Province of Ontario, Canada. In NY, currently allowing locally cut firewood, meaning less than 50 miles from origin, to move.

32 ALLERGINS Q: If I cook with a nut producing wood, do I risk allergery exposure? Proteins responsible for the allergic reaction are contained in the nuts themselves Only small quantities of these proteins are contained elsewhere in the plant Reactions commonly occur after shelling or consuming the de-shelled nut Reactions to various nut woods have NOT been reported to the medical community

33 Products - All Rights Reserved

34 Products - All Rights Reserved

35 N 2 nd Street Olean, NY Terry Grant CEO/President Donna Grant CCO Products - All Rights Reserved