Best Methods & Equipment you will need
Orient in the direction of the wind before start burning. Smoke will travel up to 15 miles in the right conditions.
If you are using a pipe, there are plenty of websites that will explain how to build a glass pipe.
If you own a vaporizer, then putting in a different flavor is just a matter of changing the attachment.
A spliff is made by putting the herbs in the center of a wide cigar shape and rolling it.
For connoisseurs, a vaporizer or vape pen is best. This is a quality portable device that heats the dried herb to a temperature that is just hot enough to release the active ingredients. These devices are designed to give people the maximum benefit with a vaporizer.
Quality Vaporizers are now in the hundreds of dollars, so if this is your first homegrown experience, you may not want to go this route.
Smoked ketchup and mustard
If you are a barbecue lover, you surely know that you can smoke a lot of things on your grill.
From bacon to hot dogs to turkey, you can smoke almost any meat on your grill. But what about the condiments?
Here’s a great way to enjoy your burgers with smoked ketchup and mustard. And they are said to be much better tasting than the non-smoked variety.
Smoked Green or Black Olives
Olive smoking sounds like no big deal since olives and olive oil aren’t considered “dangerous” enough to get you high.
But you’ll be in for a powerful treat if you smoke “jumbo-sized” Greek black olives. Probably only the Greeks on Crete smoke olives, but you can easily make your own if you live in a Mediterranean setting.
Greek black olives are small but powerful. They’re regularly smoked and eaten by the Greek island people. You can use any olives for olive smoking but note that bolder brined ones will give you a stronger flavor.
The best way to smoke olives is to either skewer them on 4-6 inch bamboo sticks or spread them over a pan.
Grill them using a hibachi until brown, heavy, and aromatic.
Snip off the burnt wood and crush the smoldering olives into a fine paste.
Sprinkle with salt and pepper and serve with bread (or you can blend them with bread to make a spreadable olive paste).
Want to know what a camping trip without a bag of nuts would be? Here’s your answer. Not only do peanuts provide an excellent protein source, they are also rich in fats and carbs.
A very small amount of salt and pepper will bring out the natural flavor of the nuts, and then you can throw them on the smoking rack.
You can store the smoked nuts in the fridge to munch on throughout the week.
Firstly, you need a tray (not a smoker) and some wood chips.
Soak the chips, and then place on the tray. Arrange the eggs on the wood chips, cover with foil and place in a 240C (475F) oven to 20 minutes.
You can enjoy the eggs in two ways ” hard boiled or devilled.
But since the smoking process does little else than add a bit of flavour, be sure to peel the eggs for practicality, because that smoked covering is a bit like rubber.
Who says you can’t smoke fruit?
Fruit is a healthy part of your diet but full of sugar. It’s high in vitamin C and fibre. In addition, it’s low in salt but high in potassium. The high sugar content is a source of calories, making fruit the perfect snack. Although it’s famous for its levels of nutrition, it’s not recommended to eat too much of it because it’s a natural source of sugar.
But if you desperately want to “smoke” something sweet, smoking fruit is not a bad idea.
Fruit is the perfect fruit for smoking because it contains a low sugar content. Therefore, it doesn’t burn easily due to its low water content.
Smoking should only be done if no other fruit is available.
Smoked Macaroni and Cheese
Smoking Macaroni and cheese is a growing trend. Of course, you already admit frying a burger in beer so this should come as a shock to no one.
Making your own Mac and Cheese is easier than you think. You will need:
- 1 cup pasta shells
- 3 cups shredded cheese
- half a stick of butter
- two cups of milk
- ⅔ cup water
- pinch of garlic powder
- pinch of onion powder
- dash of pepper
- 8 oz of tomato sauce
- 1 cup of sliced cherry tomatoes
- 3/4 cup of baby spinach leaves
- 1 teaspoon of Tabasco sauce (optional)
Cover the bottom of a large pot with water, and bring to a boil. Add the pasta, and cook until soft. Drain the water except for one cup.
Melt the butter in the pot, and stir in the tomatoes, spinach, and Tabasco sauce. Mash the cooked pasta shells with a fork, and stir in the tomatoes. Simmer for a couple of minutes to warm everything through. Stir in your cheese, then and milk. Stir in the garlic, onion and pepper.
Smoked Ice Cream
Gourmet ice cream truck Dessert Truck Zone offers smoked ice cream flavors including bacon maple, chocolate swirl & maple, Mozart chocolate vanilla bean and others. The semi-soft ice cream is scooped onto a hot frying pan where it is quickly seared to a crispy top, then served in a waffle cone or cup.
Also known as beurre noisette, golden butter or browned butter, this creamy spread is more commonly known as something you spread on your toast in the morning. But when browned butter is mixed with sea salt, it turns into something else entirely.
If you thought funnel cakes were king of the fair, meet the Baconalicious funnel cake and smoothie meal.
Besides being placed in the convenience section, cheese is placed in another category altogether- it is considered a dope food.
Cheese is a serious junkie!
Watch out though, smoking cheese is an art. It’s not as simple and as fun as smoking with a pipe.
But don’t fret! It’s not too hard! Here are the top 13 smoked cheeses you need to know about.
- Smoking cheese requires a special gadget to do the job.
Whilst salt is generally thought of as being too harsh or salty to be eaten, the salt is made out of wood, which is very hard to burn. As such, the wood absorbs a lot of the heat from the fire, meaning that the salt itself doesn’t absorb quite as much of it and therefore doesn’t burn as fiercely. It’s worth noting that since you’re not setting the wood on fire, you can smoke various different types of salt, whereas smoking other types of wood will require you to use a specific type of salt. Fair warning, though: smoked wood salt is intended to be used for cooking, so don’t use it for flavoring drinks, or you will often end up with a horrible drink!
It’s kind of a gray area, but it should still be perfectly safe to enjoy homemade smoked wood salt. When you smoke wood, as long as you don’t have any open flame, there isn’t really any risk, as you’re not heating metal or doing anything that could produce smoke, especially if you’re using relatively low, ambient heat.
Smoking ice is a process of solidifying ice by undergoing sublimation. It involves the ice topping (a combination of alcohol and water) is formed on a block of ice. The ice is then heated up enough to sublimate the topping into a gas while leaving the ice intact.
The process is called sublimation as the ice does not actually melt but goes directly from its solid state into a gas state. The excess of smoke give the ice a grayish blue hue.
To smoke ice, you first need to make ice cubes with a slurry which is basically a mixture of salt, water, and some liquor.
Smoking nutritious oil keeps the kids healthy.
Yes, you can smoke vegetables! Age and peel beets, carrots, potatoes, and other firm, low-moisture vegetables. Slice, cube, or julienne them and smoke them at a medium-low heat for several hours.
Before serving, marinate in apple cider. Smoke-roasted vegetables are also good; slice or cube sweet potatoes, winter squash, onions, bell peppers, and tomatoes.
To smoke vegetables, soak the wood chips in water for at least 30 minutes; otherwise, they may simply burn up without imparting much flavor.
Some possible combinations include smoked asparagus with fresh shallots and crystal-gray sea salt; smoked green beans with orange and rosemary; corn on the cob with a smoked cayenne butter; smoked potatoes with brown sugar and rosemary; and even smoked baked beans.
Ultimate Charcoal Guide: Learn How Charcoal is Made and What’s Really in Your Fuel
What Good Is Charcoal?
If you’ve looked at the ingredient list on your grill briquettes or processed charcoal, you’ll see that many contain petroleum binders to hold the briquettes together, along with other additives such as antimicrobial agents or accelerants.
These ingredients are added to the charcoal to help it ignite easily, burn quickly, and burn hot when compared with traditional hardwood charcoal.
You might be surprised to learn that charcoal manufacturers are not required to list the ingredients in the briquettes, and some manufacturers have been known to use a petroleum-based glue to hold their briquettes together rather than additives that actually aid in burning the briquettes.