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

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6
votes
1answer
2k views

Is using treated wood safe for smoking meat?

I have some broken hickory drum sticks that I was going to throw out; but could these be useful for smoking meat? I would assume the wood is treated.
9
votes
1answer
214 views

What does a Thai Scented Candle impart?

Amazon Link There is a traditional cookie that is pretty much just a thick sugar cookie that is baked and then put in a covered bowl with the candle overnight. I ran into it because I was looking ...
6
votes
2answers
567 views

How much time do I need to achieve a smokey flavor in bbq?

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 ...
1
vote
2answers
599 views

Smoke point and toxicity [closed]

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 ...
5
votes
2answers
5k views

Hot Smoked Salmon on Big Green Egg

What is the best process/technique to use for hot smoking salmon on a smoker like the Big Green Egg?