Questions tagged [smoking]

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

4 questions with no upvoted or accepted answers
Filter by
Sorted by
Tagged with
3
votes
1answer
82 views

Raw Ham Roast…How to smoke

I was given a frozen ham roast from a friend who bought a hog. I have a smoker and was wondering how to smoke a raw ham roast...
3
votes
1answer
342 views

What is good water-pan placement for offset smoker

I want to smoke a pork shoulder low and slow: 240 degrees at around 15-20 hours. I'm using an offset smoker, Oklahoma Joe Highland. What is a good placement of water pan(s) and why?
2
votes
0answers
68 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: (...
0
votes
1answer
144 views

Is it ok to cold smoke steak before freezing?

About to wrap up a 60 day dry aged ribeye. After slicing to 2" thick cut steaks and trimming the pellicle i was debating on cold smoking with cherry for two hours. I've done this before but directly ...