Some of these compounds become flammable gasses, so if these gases are exposed to a flame, they will ignite (at this point the wood itself is not igniting independently of these gases). Compounds within the wood start to change at this point. By the time this stage is complete, any moisture within the log will have evaporated and the wood is left completely dry.Ģ) Gasification and pyrolysis – This stage takes place when the wood is between 500 and 700☏. Dehydration takes place before the wood actually catches alight, so at this point the wood has to be exposed to heat from an external source, such as from lit kindling, or a match. Wood goes through four stages as it combusts.ġ) Dehydration – This is what is happening to the wood up to about 500☏. Let’s have a closer look at what is going on in the combustion process, in the hopes of understanding how and why smoke is produced. These gases are only present in trace amounts, but they do a lot of the heavy lifting in terms of creating that trademark barbecue smell and flavor. Syringol is the gas that is responsible for the smokey aroma, while guiacol is the gas we can thank for the distinctive smokey flavor. Two of the gases that you might like to take note of are syringol and guiacol. The exact makeup of the smoke you make on your barbecue will depend on the wood you have used, the temperature of combustion, the amount of available oxygen and the humidity. Some of these compounds exist as solids, others as gases and still others exist as liquids such as oils. Understanding when and how to use chips as opposed to chunks, for example, will reap far greater rewards than memorizing a list of meats that “go well with mesquite”. However, knowing how and when to use wood in its different forms is a far more worthy time investment. Many barbecue aficionados out there go to great lengths to match the flavor of the wood they burn to the dish they are cooking. The best way to use these different forms of wood will depend on your situation. The wood you use to add smoke flavor to your meat comes in many shapes and sizes, such as chips, chunks, pellets or sawdust. Examples of this include placing a wood chips in an electric smoker, or adding some chunks of wood to your lit coals. As the source of smoke flavor – while using another fuel source such as gas or charcoal.Pellet smokers are another example of using wood as both the fuel and the source of smoky flavor. Building a fire with logs in an offset smoker is an example of using wood as the fuel source. As the main fuel source – The combustion of the wood produces heat, while also imparting a smokey flavor to your meat. ![]() There are two main ways you can use wood when you barbecue. While you can burn just about anything to smoke your food (In Iceland they use dried sheep dung), wood is the most commonly used material. Blending woods to create unique flavor combinations.Should you leave the bark on or bark off.Wood controversies people love to obsess about.Types of wood you should never smoke with.Which types of wood are best to smoke with.Matching wood 'flavor profile' with what you're cooking. ![]()
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