Smoking diary - tomatoes
Nov. 10th, 2021 08:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gemfyreHah, it's times like these I wish I still had my old anti-smoking icons I used so often on LJ.
Hark gas powered smoker. Seasoned the smoker with a shallow covering of chips in the tray. After an hour on low about 1/4 of the chips had smouldered. So I figured, let's just keep going and try smoking tomatoes. At least it doesn't matter if they're not "cooked properly" unlike meat, which will require a lot more patience and care.
1. The burner turned off twice when I went to adjust the heat. Apparently I need to have the door OPEN when I do that. Noted.
1a. Smoke in eyes stings worse than onions, but passes more quickly than onions when the smoke goes away.
2. Heat seemed to fluctuate a lot, but maybe that was due to unexpected flame outages.
3. After 1.5/2 hours (recipe suggested 45 min to an hour, but I'm guessing that was keeping constant temperature), I turned it off. Tomatoes are soft and lightly smoked, smoke flavour actually gets stronger as an aftertaste.
Soon I shall attempt to smoke this pork shoulder in the freezer. Hmmm, maybe I should start with cheaper/smaller cuts or just more plants until I get the knack a bit more.
Hark gas powered smoker. Seasoned the smoker with a shallow covering of chips in the tray. After an hour on low about 1/4 of the chips had smouldered. So I figured, let's just keep going and try smoking tomatoes. At least it doesn't matter if they're not "cooked properly" unlike meat, which will require a lot more patience and care.
1. The burner turned off twice when I went to adjust the heat. Apparently I need to have the door OPEN when I do that. Noted.
1a. Smoke in eyes stings worse than onions, but passes more quickly than onions when the smoke goes away.
2. Heat seemed to fluctuate a lot, but maybe that was due to unexpected flame outages.
3. After 1.5/2 hours (recipe suggested 45 min to an hour, but I'm guessing that was keeping constant temperature), I turned it off. Tomatoes are soft and lightly smoked, smoke flavour actually gets stronger as an aftertaste.
Soon I shall attempt to smoke this pork shoulder in the freezer. Hmmm, maybe I should start with cheaper/smaller cuts or just more plants until I get the knack a bit more.
