Questions tagged [smoke-flavor]

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16 votes
2 answers
4k views

Is there aroma transfer in wood fired ovens?

I love making pizza. And I've been reading this book "The Neapolitan Pizza", which is supposed to be, as they describe it in the subtitle, "a scientific guide about the artisanal ...
Gustavo Meira's user avatar
0 votes
3 answers
398 views

Does pouring water on burning charcoal when grilling make the meat more smokey?

Does anyone know if pouring water during grilling on the charcoal, which makes the fire smokey, would actually make the taste of the meat being grilled more smokey?
FabioSpaghetti's user avatar
1 vote
1 answer
357 views

How to reduce smokey BBQ liquid flavor in a Mexican soup

I have Mexican soup with BBQ smokey sauce, but the flavor of it is to intense. I am trying to reduce the intensity, but I don't want to add more tomatoes. Is there a way?
Veronique's user avatar
1 vote
1 answer
83 views

Does liquid smoke differ in intensity from brand to brand and if yes, how to compensate?

Does the intensity of the flavor of liquid smoke differ significantly from brand to brand? If yes, suppose I'm following a recipe that calls for a certain amount of liquid smoke. If the brand I'm ...
orlp's user avatar
  • 419
15 votes
9 answers
7k views

Adding a smoky flavour without adding spiciness

I rather like a strong smoky flavour in some of my food - I've tasted some rather lovely smokey vegetarian Mexican bean wraps for instance. However, I've struggled to replicate this in my own cooking ...
Michael Berry's user avatar
2 votes
2 answers
4k views

Heating charcoal on induction stove

I would like to heat up charcoal in my house, so I can pour some oil on it and give my food a BBQ-ish aroma and slight smoky taste. How do I heat a piece of charcoal using induction stove? I suppose ...
asm_nerd1's user avatar
  • 123
0 votes
0 answers
37 views

JKWhy is my brisket rubbery when I cooked it [duplicate]

Injected, cooked until 160, wrapped, cooked until 200, just like it says online. Still very rubbery and tough. Maybe my meat thermometer is inaccurate? Maybe I should go beyond 200 next time. It was ...
Derek Fulton's user avatar
2 votes
1 answer
308 views

Marinade and Smoke Chips

I am planning on doing a pork crown for Christmas and have zeroed in on this recipe, which calls for a marinade: https://www.youtube.com/watch?v=ZhgZN1zoLTE I also would like to have a smokey flavor, ...
user1721135's user avatar
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2 votes
3 answers
474 views

Can you add seasoning halfway through cooking with sous vide

I plan to cook a brisket for 48+ hours. However I ordered some liquid smoke online and it wont arrive until the next day. I cant wait for it to arrive or I will not have enough time to finish the ...
marsh's user avatar
  • 416
2 votes
0 answers
135 views

Various ways to identify smoked foods and liquid smoke

What are some key identifiers for telling if a dish was smoked manually rather than using liquid smoke i.e. taste, smell, visually etc. I'm curious about meats, veggies etc. What I already know: (...
Jade So's user avatar
  • 1,309
2 votes
1 answer
3k views

Ratio to subtitute mesquite liquid smoke for mesquite smoke powder?

I'm making some seitan sausage and there's a new recipe I want to try but it calls for mesquite smoke powder (1 1/2 t for flavor). I only have mesquite liquid smoke, which I'd like to use instead. I'm ...
user61524's user avatar
  • 241
4 votes
6 answers
1k views

How can I smoke something without a smoker

I am looking to smoke some meat for my chili, but the problem is, I have no smoker. I understand there are products like liquid smoke, however, this didn't create the taste I wanted or really much of ...
ggiaquin16's user avatar
2 votes
3 answers
12k views

How do these flavors of liquid smoke differ?

When buying liquid smoke I'm generally faced with a choice of: Hickory Apple-tree Mesquite Pecan How do these differ? I'm interested in knowing things that'd help me decide what to pair them with.
noamt's user avatar
  • 291
18 votes
4 answers
6k views

Could you smoke a sauce?

I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide lots of smoke. Keep the lid of the pot ...
Neil Meyer's user avatar
  • 4,854
24 votes
5 answers
8k views

Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?

There is a candy called "smoke sugar", that was made by a character in a story - it was a bubble of blown sugar, with a breath of hickory smoke in the center. The ingredients as listed were powdered ...
Megha's user avatar
  • 11.8k
8 votes
7 answers
6k views

How can I get the smokey flavour in Hor Fun?

I made Hor Fun (not the linked recipe in specific) the other day for my girlfriend who loves the dish. However, her critique was that it lacked the distinctive smokey flavour of the dish. When it's ...
Aequitas's user avatar
  • 653
2 votes
1 answer
572 views

Curing with smoked salt

I have a question about Ruhlman’s home cured bacon recipe. I do not have a smoker and I know the smoking step is optional but I was thinking that if I used Maldon Smoked Sea Salt Flakes instead of the ...
Michael's user avatar
  • 265
5 votes
3 answers
21k views

Is charcoal or the smoker at fault for low temperature smoking?

I recently received a charcoal smoker for my cake day. I attempted to smoke pork ribs, here are the steps I followed. Cured the smoker with 2 Lbs of charcoal. (6 hours) Cleaned the smoker. Prepped ...
Patrick J Abare II's user avatar
8 votes
2 answers
2k 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 ...
yossarian's user avatar
  • 19k
1 vote
1 answer
1k views

How can I get the most smoke flavor from Lapsang Souchong tea?

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 ...
Ray's user avatar
  • 6,154
4 votes
3 answers
359 views

What kind of wood puts the most flavor in the meat?

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.
Michael R. Bailey's user avatar
5 votes
1 answer
10k views

Corned Beef vs Pastrami

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 ...
Ray's user avatar
  • 6,154
1 vote
6 answers
6k views

Artificial Wood Chips/Smoke for smoking meat

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 ...
It Grunt's user avatar
  • 383
9 votes
6 answers
9k views

Source of smoky flavor in salsa?

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 salsa....
JustRightMenus's user avatar