Smoking Garlic

headchef Cold Smokes, Hot Smokes Leave a Comment

Cold or hot smoke garlic. I think that proper smoked garlic is probably hot smoked for quite some time, judging by the skin, but peeling and cold smoking might have some benefit, so long as it’s used soon after the event… The Details: In the Smoker: Extra Notes: I peeled the flaky outer skin of the garlic away before smoking …

COLD SMOKE: Butter

headchef Cold Smokes 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: In the Smoker: 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 …