Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [smoking]

Questions about the practice of applying smoke to foodstuffs, often meat, in order to add flavor and/or preserve.

129 questions
34
votes
1 answer

What is the value of the "Texas Crutch"?

In US barbecue tradition, the so-called Texas Crutch is the act of wrapping large cuts of meat like beef brisket or pork shoulder in aluminum foil or butchers' paper during the smoking process. What is the value of the Texas Crutch? When should it…
Preston
  • 3,825
  • 3
  • 30
  • 48
18
votes
4 answers

Could you smoke a sauce?

I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide lots of smoke. Keep the lid of the pot off and just put the lid of the weber on. Can you…
Neil Meyer
  • 4,573
  • 8
  • 35
  • 58
15
votes
1 answer

Can one become ill from consuming food smoked with wood that contains a common fungus?

If someone used common wood (oak, hickory, etc) from the woodpile, which had been sitting in the rain and weather for some moderate time and, consequently, may be harboring some common fungi, could the smoke from such wood, deposited on food, cause…
Randy
  • 355
  • 2
  • 5
  • 13
13
votes
4 answers

Is it possible to oversoak wood chips for smoking?

I wanted to prepare for a long day of cooking and get the wood chip soak out of the way. My barbequed brisket recipe calls for soaking the (hickory) wood chips for 30 minutes. If I soak the wood chips longer, is it possible that they would become…
Jeff Axelrod
  • 4,940
  • 29
  • 60
  • 81
12
votes
3 answers

What are safe, effective practices for smoking salmon in a commercial smoker?

We have been smoking salmon in an electric smoker (a Master Built) for about 6 months now, using a dry rub brine recipe containing salt, brown sugar, garlic and other flavorings (sometimes brandy, sometimes smoked red pepper powder). We have tried…
mamadalgas
  • 1,372
  • 4
  • 14
  • 22
11
votes
3 answers

Soft bones in smoked chicken

For lunch today, a coworker and I went to a neighborhood southern-style BBQ joint. I usually wind up with fried catfish and he fried chicken, but today we both sprung for the smoked goods, and I found myself ordering a barbecue chicken leg…
Ray
  • 6,164
  • 12
  • 48
  • 86
10
votes
1 answer

Is very slow smoking of meat allowed commercially in the US?

Many Portuguese sausages, especially in the Trás-os-Montes region, are prepared by smoking for weeks or even months. Examples include chouriço, salpicão, paio, etc. I don't seem to be able to find Portuguese sausages in this heavily smoked style in…
Cory Schillaci
  • 101
  • 5
10
votes
1 answer

What does a Thai Scented Candle impart?

Amazon Link There is a traditional cookie that is pretty much just a thick sugar cookie that is baked and then put in a covered bowl with the candle overnight. I ran into it because I was looking at candy recipes, and some of the Thai candies…
Jolenealaska
  • 58,386
  • 30
  • 196
  • 321
10
votes
6 answers

Smoked a chicken and the skin came out like boot leather

I recently decided to smoke and entire chicken so I dropped it in and kept the smoker around 225-250 for about 4 hours. I went in and sprayed it down with a little apple juice and vegatable oil every hour or so. The meat came out delicious and…
Brh
  • 1,586
  • 12
  • 23
  • 29
9
votes
1 answer

How do you smoke water?

Roux mention in this answer smoking water. How do you do this? What does it taste like? How do you use it? Sounds fascinating!
yossarian
  • 18,963
  • 27
  • 96
  • 153
9
votes
2 answers

Is smoking with 'barked' wood dangerous?

I have been told that smoking with fruit wood that has bark on it is poisonous. I also have been told that there is nothing wrong with using 'barked wood'- that it is only a matter of personal taste. Which is true?
PaulRWA
  • 91
  • 3
9
votes
15 answers

How to smoke chicken without it coming out tough?

We bought a smoker and it has been fabulous for doing ribs. However, when we've tried to do chicken in it, it comes out "leathery" and tough. I have had smoked chicken at other people's homes that was DELICIOUS. So, what are we doing wrong? (We've…
Ann MacDonald
  • 919
  • 3
  • 8
  • 11
9
votes
5 answers

Ways to bar-b-que and smoke Kangaroo

Kangaroo is an unusual meat for most of the world. From reputation, it's quite hard to cook right as it tends to dry out: Kangaroo meat is very low in fat, usually less than 2%. This is lower than most other red meats. This makes Kangaroo very…
Brian Ballsun-Stanton
  • 581
  • 3
  • 6
  • 16
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
  • 1,230
  • 1
  • 6
  • 26
8
votes
7 answers

How can I get the smokey flavour in Hor Fun?

I made Hor Fun (not the linked recipe in specific) the other day for my girlfriend who loves the dish. However, her critique was that it lacked the distinctive smokey flavour of the dish. When it's made traditionally it's done over a massive fire…
Aequitas
  • 653
  • 1
  • 8
  • 19
1
2 3
…
8 9