I am looking for alternatives to using wood chips for smoking meats. I would like the process to actually smoke the meat. Liquid smoke/marinades are not what I'm looking for. Has anyone heard of ...
When I open a bag of Lapsang Souchong tea, it has an overpowering aroma of pine smoke. After brewing, there is still a smokiness in my drink but it is far more subtle, and in particular seems to vary ...
What is the minimum amount of time that I need to smoke food (in particular meat) in a smoker to achieve a noticeable smokey taste (assuming I have plenty of smoke)? Is there a maximum time after ...
I want to smoke a few boston butts, but I want to know what wood has the strongest flavor, and I will be smoking them for 12+ hours, very slow and low cook.
My impression has been that pastrami and corned beef have a cure in common, but corned beef is simmered whereas pastrami is spice-crusted and smoked. This seems reasonable, but recently I've been ...
I'm experimenting with making my own salsa. I recently had some that had an interesting flavor, rather smoky. Is anyone aware of what might add this flavor? I'd like to add that flavor to my own ...