This stage occurs when the wood is between 500 and 700 ☏. In this stage, no flavor is imparted to the food. There isn’t a fire, and there isn’t much heat - yet. This stage occurs while the wood is below 500 ☏.Īll that happens is that any moisture in the wood turns into steam and escapes, while some CO2 and methanol also escape. The Four Stages of Wood Burning, and How They Create FlavorĪs detailed in this great article by, wood burns incompletely and in a specific order of four stages.Īnd it’s important to know that although we are detailing four distinct stages of wood combustion, in reality, these will all be occurring at the same time, in differing quantities, throughout the wood in your fire.įor the record, we want to control our fire to get and keep our wood-burning in stage 3 of what I’m about to describe, to get the best flavor onto our food. So let’s look at the four stages of wood burning and how they affect flavor: These four stages are important to understand when it comes to flavoring our food because different compounds and flavors are produced at different temperatures and times, and some of these we don’t want, while some we do. When you burn wood, it goes through four distinct stages as it progresses toward being a pile of ash. So wood could almost be considered a sugar stick, mixed with lignin to give it a solid, woody structure, then soaked in water.Īnd when lignin breaks down in a fire, it creates aromatic compounds called phenolics that bring spiciness and pungency to smoke flavor.
Now, cellulose and hemicellulose are essentially sugars - Which is why wood smoke imparts sweet flavors on food. …Along with trace amounts of minerals, including potassium, sodium, and calcium salts and oxides, in amounts that differ depending on the makeup of the soil in which the tree is grown in.
Cellulose is the principal wood-strengthening ingredient. Cellulose ( 40%-60%) - a polymer that crystallizes to create strong fibers.17 Wood Chunk and Tree Identification Guide - Photos and Descriptionsįirst of all, we need to understand the composition of wood, which is the following core elements (with percentages indicated if ALL the water - as much as 40% to 200% the weight of the wood - was removed):.15.6 Best Wood for Smoking Fish and Seafood.15.1 Best Wood for Smoking Beef (Particularly Brisket).12.1 Charcoal Smokers and Grills - Kamados, Weber Smoky Mountains, Ugly Drum Smokers (UDS).12 How Much Wood to Use and When to Add it.11 Avoid Smoking With These Woods - Unhealthy or Toxic!.10 Most Commonly Used Smoking Woods, Flavor Profiles and Food Pairings.9 Forms of Wood for Smoking, When and How to Use Each.8 How to Prepare Wood for Smoking / Drying Wood for Smoking.4 We Want Clean Blue Smoke, Not Dirty Thick White or Black!.3.4 Stage 4 - Char Burning and Charcoal Formation.3.3 Stage 3 - Burning Bush, Ignition and Combustion.3.2 Stage 2 - Pyrolysis and Gasification.3.1 Stage 1 - Evaporation and Dehydration.3 The Four Stages of Wood Burning, and How They Create Flavor.And from what wood species to smoke with and which to avoid to a guide for identifying the most common trees and wood types for smoking, with photos and descriptions. We discuss everything from gathering and preparing your own wood for smoking to the science of how smoke flavors our food. We answer what are the best types of woods to smoke with? Which form of wood should you use in different smokers? How much wood should you add? Should you be pairing different wood flavors with different meats and foods? So we’ve decided to cover everything you need to know on smoking woods right here. It can take hours of study to get the correct information needed to get the best results from smoking. However, there’s a lot of conflicting advice out there, as well as a fair bit of wrong advice. But because few of us ever grow up and learn to cook with smoking woods, there’s a lot to learn, and many questions need answering. The flavor given by wood smoke sets barbecue apart from all other cooking methods. This article takes a detailed and deep-dive look at the topic of smoking with wood in barbecue.
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