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
1
vote
1 answer

Smoker Ideas, something between Ribs and a Brisket

Got my smoker going and the food is turning out descent.. smoked ribs and a beer can chicken quite well so far. I'm thinking of trying a brisket, but that seems intimidating with my limited smoker skillset/experience. What's a good intermediate meat…
Patrick J Abare II
  • 177
  • 1
  • 2
  • 7
1
vote
2 answers

What temperature range is suitable for grill smoking?

I've noticed when smoking on the grill that sometimes there is no visible smoke, though there's the clear smell of burning wood. Once the wood has begun to smoke, what grill temperature will ensure the process continues and that the food is…
Jeff Axelrod
  • 4,940
  • 29
  • 60
  • 81
1
vote
2 answers

Smoke point and toxicity

I was taught to make omlettes with a hot pan and cold (room temp) oil. My wife thinks that I'm giving our family cancer. I heat the pan quite hot, hot enough to smoke the olive oil that I add. The eggs follow the oil after one to two seconds,…
user16859
  • 27
  • 2
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
  • 113
  • 1
  • 5
1
vote
2 answers

Are smoked pork chops from the butcher safe to eat without any further cooking?

I bought a smoked pork chop from the butcher yesterday, and assumed I would cook it like any other pork chop, but after looking at it, it seems like it may be edible as is. The appearance is close to that of a cooked ham. I saw some suggestions…
Dolan Antenucci
  • 485
  • 2
  • 8
  • 15
1
vote
1 answer

How much salt in "only salt" beef jerky

I'm getting ready to smoke a batch of beef jerky, but am setting some aside so that the only seasoning will be the salt and the smoke. 1) I normally put so much seasoning that it hides most of the smoke nuances, and 2) I have a friend who needs to…
user34314
  • 113
  • 2
1
vote
1 answer

Is it possible to use wood chips on an electric grill to get a more smoky flavour?

There's a ton of content out there about smoking meat on a gas grill using a smoker box, or even gas BBQs that come with a built-in smoker box. Is the same possible with an electric grill? If so, what's the best way to achieve a good, smoky flavour…
Puneet Mulchandani
  • 113
  • 4
1
vote
0 answers

Using Instant Pot Duo Crisp to mimic smoker-cooked pork shoulder

I have once prepared pulled pork on our basic charcoal kettle grill with fabulous success: the end result is succulent meat well permeated by the rendered fat and smoke, and there is a crisp crust from the fat cap with concentrated seasonings and…
wordsworth
  • 203
  • 1
  • 6
1
vote
1 answer

Should I marinade brisket for smoking overnight, or only do a dry rub?

I normally grill flank steaks in a marinade w/ citrus juices, soy sauce, garlic and chipotle overnight... I want to get into smoking brisket and wanted people response about taking a brisket and marinading in such a similar marinade overnight before…
karl
  • 11
  • 1
1
vote
1 answer

Why am I not getting any smoke out of my smoking pouch?

I am cooking some brisket on a gas grill. Following YouTube tutorials I made a smoking pouch/smoke bomb just like the ones they do on YouTube and filled it with newly purchased smoking pellets. As suggested I sealed the pouch, poked holes in it,…
Eddie Kal
  • 433
  • 4
  • 16
1
vote
2 answers

How to avoid smoke during pan searing meat?

I've been cooking in my cast iron skillet on medium/medium high heat with olive oil. No matter what I cook, (chicken, fish, etc.) the oil and fat in the pan starts smoking long before the food is done. Eventually the meat gets there, but by then…
SeeDerekEngineer
  • 139
  • 5
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
  • 9
  • 1
0
votes
2 answers

How to bacon infuse solid cheese block for smoking?

I already cold smoke cheese. I'm looking to add bacon flavor to that cheese. Would soaking it in cooked bacon grease and cutting off the heavily saturated outer section work?
Patrick J Abare II
  • 177
  • 1
  • 2
  • 7
0
votes
1 answer

How can I cold smoke without any of the equipment?

I need to cold smoke a whole leg of lamb for a few hours. I have a barbecue and plenty of space, but none of the equipment for cold smoking. What can I do? I'm looking for a quick, simple, one-off solution
canardgras
  • 2,414
  • 1
  • 10
  • 31
0
votes
1 answer

How to store smoked fish when traveling?

We went to an island for a trip to explore local fish markets. This place is mainly exporting fish. We managed to get one of the best smoked fish (tuna, mackeral etc) from their local markets. This is different from smoked salmon and rather very…
bonCodigo
  • 816
  • 6
  • 14
1 2 3
…
8
9