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Backyard Trashcan Smoker Uh.. why haven't I done this yet ‽… - Portrait of a Young Man as The Artist — LiveJournal
Backyard Trashcan Smoker
Uh.. why haven't I done this yet

Also: Making your own smoked sea salt.

Current Mood: hungry hungry

7 comments or Leave a comment
demi_deity From: demi_deity Date: August 5th, 2008 06:35 pm (UTC) (Link)
Oooh. Smoked sea salt would be a pretty/nummy addition to your bacon cups.

everything is better with salt. No, more salt. MORE. SALT.
abmann From: abmann Date: August 5th, 2008 06:38 pm (UTC) (Link)
nathan_lounge From: nathan_lounge Date: August 5th, 2008 06:35 pm (UTC) (Link)
Yay! Smoking!

A couple of thoughts:

Fat, not water, is the best way to transmit smoke flavor. You can make your own liquid smoke by smoking a tray of oil or pumping smoke through a pool of it. Then cook with it to impart a smokey flavor.

Smoked salt is awesome and super easy. Just make sure you use the cheapest sea salt you can find, as you need a broad surface area and the smoke will wash away the delicate taste of more expensive or rare salts.

Something you can do at home...create a tea blend you like and set it up in either a small strainer or a bowl made out of tin foil. Coat some meat in oil and seasonings in a metal bowl. Burn the tea and put the smoldering strainer/bowl in the metal bowl and cover the whole deal with plastic wrap. Put in the fridge for a few hours. Cook however you'd like. Voila! Cold smoked delicious meat.
abmann From: abmann Date: August 5th, 2008 06:41 pm (UTC) (Link)
Smoked oils you say.... Do I need to worry about smoke point of the oil? Say i used this trashcan and put the meat lower in the can with a tray of oil higher in it. Would I need to worry about ruining the oil or burning it?

There's really no good reason I haven't smoked some meat with a method like this. So easy and cheap.

And I see no reason not to smoke salt every time I smoke meat. Mm.. smoked pork belly salt.
nathan_lounge From: nathan_lounge Date: August 5th, 2008 06:55 pm (UTC) (Link)
You shouldn't need to worry about igniting the oil because unless you're roasting the meat (which you won't be doing when you cold smoke and shouldn't be doing if you're hot smoking) the temp won't get high enough in the chamber. I'd also recommend using an oil with a decently high smoke point (olive oil or better).

I agree. I did some chicken breasts in that method the other day and then sous vided them @60C/3hr, then seared them crispy. It was pretty good.

I honestly don't go through smoked salt fast enough to warrant constantly using it. Make a quart and you'll have it for a year.
From: ex_hellocth126 Date: August 5th, 2008 06:52 pm (UTC) (Link)
I've got a spare hotplate that I was wondering what to do with! This seems like a distinct possibility!
zesty_pinto From: zesty_pinto Date: August 6th, 2008 04:04 pm (UTC) (Link)
As simple as the idea is, I think people don't normally associate a smoker with something they throw away.

That said, it would make for a great party accessory.

"Is your steak done? Let me pull it out of the trash... sniff sniff... nope, still needs a few more minutes of settling in there for full flavor."
7 comments or Leave a comment