Cooking Stack Exchange
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Questions tagged [smoking]

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

129 questions
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Would smoked chicken work well in paella?

I am not a chef, I just like to cook. Tomorrow I am making paella for a bunch of people, and I am leaning towards following this recipe. I was wondering, however, if it would be okay to swap the two whole roasted chickens for two whole smoked…
Matt Cashatt
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What's the difference when smoking in a spherical grill and in a smoker?

When smoking in a spherical grill like the Weber One-Touch, will the result be different then when a real smoker is used? What is the difference?
Witek
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Is there a more exact temperature for cold smoking?

In researching cold smoking a product there is quite a large gap between 80-100* . Does anyone use a more exact temperature? Does it vary because of the product? Any little hints to give the smoking a bit of a spicy kick into the final flavour?
Burdon on society
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Keep bbq off the smoker warm or reheat?

This might sound like a dumb question, but I am wondering what is the best way to serve brisket if it is ready a couples of hours before serving? How do you get the best result and keep it juicy? I already let it rest in a cooler when done cooking…
ESD
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Why did my smoked boneless chicken breast come out dry and without apple flavor?

I have a Pit Boss Lexington grill. The lowest temperature setting is smoke which is about 50-160 degrees. The setting above that are marked in degrees. I was using trager apple pellets. I had a skinless, boneless chicken breast. I cut the breast…
Jess
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Injecting Jack Daniels into pork

I have been smoking meats for a while now, and was recently given a marinade injector. I searched through a few forums, and found a few people really like mixing apple juice with Jack Daniels for their marinade for pork butts. When doing this, do I…
Flotolk
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What is good water-pan placement for offset smoker

I want to smoke a pork shoulder low and slow: 240 degrees at around 15-20 hours. I'm using an offset smoker, Oklahoma Joe Highland. What is a good placement of water pan(s) and why?
Jeff Wolski
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A good way to smoke Picanha?

My friend and his Brazilian wife are pretty crazy about Picanha. As I understand it, this cut is also called Coulotte and is a part of the top sirloin cut with a fat cap on top. Typically, it's skewed and cooked over an open flame - which hardens…
Hueco
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How can I smoke something without a smoker

I am looking to smoke some meat for my chili, but the problem is, I have no smoker. I understand there are products like liquid smoke, however, this didn't create the taste I wanted or really much of one for that matter (I used a good 1/4 of the…
ggiaquin16
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Smoker or Sous Vide first?

I am going for a smoky and tender beef brisket cooked to ~200 degrees. Sous Vide roughly calls for 5-6 hours of time for the brisket to come to temperature, however, I also want it to sit on the smoker (most recipes seem to call for liquid…
Taylor Ackley
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Closest substitute for alder wood chips when smoking?

In Finland, the tree of choice for smoking is alder (leppä), but this is difficult to find in Australia and close to impossible to import due to biosecurity restrictions. What's my best substitute? I'm particularly interested in smoking fish…
lambshaanxy
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Smoking without wood chips

I am smoking baby back ribs using an electric vertical smoker. Given that most food absorbs smoke for an hour or two before saturating, what will happen if I stop adding wood chips after about two hours? Will I get the same result as if I continued…
user21524
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Smoke alarms go off now that we have a gas stove didn't when we had electric

Our smoke alarms are constantly going off while cooking now that we have had to replace our stove. My wife didn't really like the electric so when it was necessary to replace it, we went with gas. Ever since, nearly every time we cook, especially…
user173115
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How can I reduce the heat output of this heating element?

I'd like to add a Brinkmann 1500 watt element to my Bradley smoker to bring my temps up in cold weather. I'd like to limit the amount of heat it puts out, is there a voltage regulator or resistor I can use to drop the heat? Something variable…
Mike Fitzgibbons
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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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