Has anyone cold smoked veggies to be used to give soup a smokey flavour ?
Also,does the AMA Z N tube generate enough heat to effect cheese when smokin',or do I still have to use my cold smoke adapter
I've smoked broccoli and cauliflower. I've used the AMAZN tube for cheese. No different than the smoke generator. (Don't have a CSA) Oh, and give hard boiled eggs a try. Fantastic!!
Quote from: Jim O on December 30, 2014, 04:53:37 AM
Also,does the AMA Z N tube generate enough heat to effect cheese when smokin',or do I still have to use my cold smoke adapter
I used my 12" A-MAZE-N pellet tube to smoke some cheese two days ago. The outdoor temp got up to around 40*F and the cooking chamber got up to 72*F. The smoker was also sitting in direct sunlight. I did put a tray of ice on the bottom rack but I don't know that it was needed. I mainly wanted to get rid of a bag of leftover ice from Thanksgiving. They say that as long as you keep the chamber temp at 90*F or below for cheese you should be OK.
Quote from: Jim O on December 30, 2014, 04:53:37 AM
Has anyone cold smoked veggies to be used to give soup a smokey flavour ?
Also,does the AMA Z N tube generate enough heat to effect cheese when smokin',or do I still have to use my cold smoke adapter
Why don't you smoke the broth?
Would the liquid take the smoke ? Again,would it be a cold or hot smoke ?
Quote from: Jim O on December 30, 2014, 08:21:31 AM
Would the liquid take the smoke ? Again,would it be a cold or hot smoke ?
When I smoke my turkeys on my Weber grill I always do them with a pan of water under them. The drippings and the water take on a very nice smoke flavour which I then use for the gravy. Don't see why some chicken or beef stock would not do the same.
I did a turkey awhile back and the recipe called for smoked butter. into a smaller SS pot and on the top rack for 1 hr or so picked up a very nice smoke flavor. could be used in a lot of different ways.