Roux mention in this answer smoking water. How do you do this? What does it taste like? How do you use it?

Sounds fascinating!

  • 1
    youtube.com/watch?v=s1sAkZF7SCQ Mar 29, 2013 at 2:51
  • The link you posted is broken, what was the question you're referring to?
    – Seth
    Aug 11, 2016 at 17:27
  • The link Seth refers to is to a now-deleted question asking for a list of suggestions for adding to pasta. The entire answer read "If you have access to a smoker, smoke water and use that for making your dough.", and was written by the same person as the accepted answer here
    – Chris H
    Dec 21, 2021 at 9:10
  • With a water pipe? Dec 21, 2021 at 14:19
  • This is a dupe of Could you smoke a sauce?
    – Neil Meyer
    Dec 22, 2021 at 19:29

1 Answer 1


Fill a basin or hotel pan with water.

Place in your smoker. Ensure the smoker heat is set below 100C/212F (adjust as necessary for distance above/below sea level).

Um... smoke. An hour should do fine. More if you want more. Optionally strain through a superbag or muslin to remove any deposited particulate matter.

  • What do you use it for?
    – yossarian
    Oct 8, 2010 at 23:48
  • I haven't yet, but the bright minds at studiokitchen.com use it for making pasta.
    – daniel
    Oct 9, 2010 at 0:10
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    Why not use liquid smoke? It is produced almost the same way but some of the tar removed through filtration.
    – papin
    Oct 11, 2010 at 3:36
  • I don't know what it is, but I just find the flavour of liquid smoke not very pleasant. Too intense and difficult to titrate? Maybe. I don't know. But the times I have had to use it in cooking--even under the direction of a much more experienced chef--I have not enjoyed the flavour at all. Different strokes I suppose.
    – daniel
    Oct 11, 2010 at 3:44

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