headchef Cold Smokes, The Smoker Leave a Comment

Not much variation required here, 2 hours seems fine, 4 is the upper limit, experimentation with wood types is required, and then let’s try making some flavoured butters and smoking them…

The Details:
[icon_list] [icon_list_item type=”fire”]WOOD: Apple[/icon_list_item] [icon_list_item type=”clock-o”]TIME: 2-3 hours [/icon_list_item] [/icon_list] [line]
In the Smoker:
[icon_list] [icon_list_item type=”check-square-o”]BUTTER: 4 packs Country Life[/icon_list_item] [/icon_list] [line]
Extra Notes:
  • Apple so far is the best wood
  • A 2 hour smoke needs 5-7 days in the fridge afterwards to mellow
  • Smoky flavour becomes too mellow after 4-5 weeks
  • 4 hour smoke was tolerable, but really the upper limit. Might stay smoky for longer, but will definitely need upwards of a week to mellow.
The Verdict:

The butter smoke will be very subtle, having only been in for 2 hours. To begin with I didn’t think it was smoked anywhere near enough, but the taste certainly suggested otherwise. It’s really weird, and not entirely pleasant on toast and in sandwiches, but my oh my, on new potatoes, in mash and on corn on the cob it was a joy to behold! After a while you’ll get a feel for what dishes it’s good on 🙂

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