KNOCK ON WOOD

Nothing, but nothing tastes as good (and is as easy to prepare) as oysters grilled over a fire. But one question that always lingers is what kind of wood is good to use?

Donna and Terry Grant of Gourmet Wood Products presented their choices during the American Culinary Federation National Convention & Show 2015 in Orlando, Florida.

While easily available, lighter fluid soaked briquettes are highly discouraged because of the lingering gassy smell and taste. Japanese charcoal, while outstanding, was also not suggested as an every-day choice due to its high cost and limited availability.

Instead, charwood was recommended for its low cost, quick light and wide variety of flavorful smoke produced.  Especially useful was the following wood flavor profile chart shared with Conference attendees: