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How to smoke foods

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geekluve Feb 4, 2011 07:31 PM

I've been curious about doing this for a while but can't find simple instructions... I'm starting to think maybe because it's not. However, I've seen a couple of cooking/food shows where the chefs smoke fish or another kind of meat.

Jaime Oliver had an episode where he made a make shift smoker from and old tin box, chicken wire and untreated wood shavings. I've also Ming Tsai use herbs or tea and a chinese bamboo steamer set over a skillet/pan. Also I've seen some food shows, not cooking shows but documentary/interview style, where the chefs use Ming Tsai's version, a traditional smoker or even use steel vegetable steamers.

Still I'm a bit skittish on the actual technique/practice. I'm worried about serving uncooked food that might cause illness. I mostly see it done with fish which I know doesn't need a lot of cooking to be safe to eat (i.e. ceviche/sushi/medium rare tuna). Though I'm wondering if the same could be done with turkey or chicken as Ming Tsai has smoked poultry as well as fish.

The method is obvious place smoking material onto a heated pan then place meat(s) on a rack above smoking material cover and allow to marinate with smoke. But I'm curious if I'm suppose to cook the food after as well and if I do what method, frying/roasting/pan seared, won't cause the meats to lose their smokiness.

Any help would be greatly appreciated thanks in advance!

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    Krislady RE: geekluve Feb 5, 2011 03:54 AM

    My husband got a smoker a couple of years back, and he loves it. (So much so that he bought a Bigger! Better! one last year.)

    The first year, used smoke for the entire cooking period - and everything was SMOKED. (Picture a burned log whacking you in the face.) Even frozen, you could actually smell the smoke when I opened the freezer. Yeah.

    This past year, he's begun working on moderation. Smoke during the beginning of cooking, then finish without. MUCH better - once the smokiness gets into the meat, it pretty much stays there.

    Of course, he's mainly used hickory smoke - nothing more delicate like herbs or tea (even the dead rosemary bush that he INSISTED would be FANTASTIC for smoking chicken. . . ) - and mainly it's just been meat (pork, beef, and some poultry).

    I did have to remind him, though, that he's far too old to utter the words "I'll smoke anything."

    1. lunchbox RE: geekluve Feb 5, 2011 08:56 AM

      Geekluve- on this very site are some "how-to's" on home smoking...
      http://www.chow.com/videos#!/show/all...

      After the first time you smoke food, you'll wonder why you hadn't started sooner

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