Questions about the practice of applying smoke to foodstuffs, often meat, in order to add flavor and/or preserve.
Questions tagged [smoking]
131 questions
9
votes
4 answers
Is there a way to quantify smoke in meat while cooking?
I've observed across multiple meats and cuts of meats that the other impact of smoking varies greatly. Additionally, while actually smoking my perception of the flavor is overloaded and doesn't return to normal until probably the next day.
The three…
Phil
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7
votes
3 answers
Smoke after cooking = grease?
I really really really hate grease. I have a small house, my kitchen is next to my living room separated by a tiny hallway. I close the doors when I cook and generally don't have a problem. But when I do a steak, I like high heat to fry the outside…
Andrew Barton
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7
votes
6 answers
home-made smoker
Well it's winter where I live, which means that I haven't been able to cook outside for quite a while and I'm starting to miss the taste. So I was thinking of building an indoor oven smoker. I think I've seen them on tv before. So here are my…
boxed-dinners
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6
votes
1 answer
Are any kind of wood-chips good enough for smoking?
I was watching a Heston Blumenthal Show called "Cooking like Heston" the other day, the episode was on potatoes and he made doughnuts using them. one of the things he did to prepare the potatos for the doughnut mixture was to smoke them using…
Memor-X
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5
votes
2 answers
Electric smoker and a charcoal smoker
Got a electric smoker recently.
Are there any differences that one should consider in terms of recipes when using an electric smoker?
Or are there any processes that one must take additional steps when utilizing a smoker?
I want to make sure that…
chrisjlee
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4
votes
3 answers
Cold Smoking in the Tropics - Condensation
I am determined to find a way to cold smoke in the tropics. The obvious problems we face here are a high outside air temperature (avg. 35° C) and high humidity (at times 85%) In order to get around this I have had the idea to channel the smoke…
Monty420
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3
votes
2 answers
Can I mix a lot of different smoking woods together?
Due to planting some trees in an unfortunate location, I lost them due to root-rot.
I have about eight small dead trees with trunks about 3/4" thick, and am wanting to cut them up for smoking woodchips for grilling. Since each tree doesn't have much…
Jamin Grey
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3
votes
1 answer
How do I smoke on a propane grill that has a separate smoker attached?
My friend has a propane grill that has a separate smoker attached to it, and there is a rack that can be raised or lowered under it. It is a huge grill with the smoker compartment on the side. How do I use it? I want to smoke a brisket but she…
Peyton Phillips
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2
votes
3 answers
Removing the flavour of smoke
I made something wrong and the food becomes a but (but not totally) burnt and tasted like smoke, what can I do with it? Are there any spices that can change its flavour?
Zoltán Schmidt
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1
vote
1 answer
Converting upright charcoal smoker to electric
I bought an upright charcoal grill/smoker years ago because it was cheap and I was interested in doing both grilling and smoking. However, I didn't find it to be a great grill (too small, and the airflow to the charcoal pan was lousy) and my one…
Matt Peterson
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0
votes
1 answer
Smoking whole beef blade steak
I want to smoke/slow cook whole blade. These are big pieces of meat, average 7kgs a piece. Dry rub, then how long at what temp and what internal temp should it get to? What sort of time frame, and should it be foil wrapped at some point ?
robert
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0
votes
1 answer
Oil constantly smoking. What is happening?
Even on an medium low temperature! And it is refined sunflower oil. It also happens with butter and other types of oil. I've been using the exact same oils and cooking on the same heat in the past and this has never happened before, but now it…
Ember
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