Hot smoking

Name: Hot smoking
Ingredients: smoking meat, or tarragon or dill if you’re smoking fish; smoking meat, or tarragon or dill if you’re smoking fish; smoking meat, or tarragon or dill if you’re smoking fish; smoking meat, or tarragon or dill if you’re smoking fish; 10 g thyme, rosemary or bay if you’re; 10 g thyme, rosemary or bay if you’re; a handful of wood chips; 10 g thyme, rosemary or bay if you’re; 10 g rice

Preparation info

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

This is how you get a smoky flavour into the food whilst cooking it at the same time, and it is particularly suitable for meat, fish and vegetables. It’s the method used for the smoked duck and beetroot salad.

Ingredients

To hot smoke at home you need

a handful of wood chips
10 g rice
10

Gluten-free
Vegan

Method

Make a tin foil bed in the base of a pot that a colander can sit on top of. Sprinkle the wood chips and rice over the tin foil, then lay the sprigs of thyme on top. Season whatever produce you are smoking, then lay them on a piece of greaseproof paper inside your colander. Put the colander over the pot and cover the whole thing with tin foil to keep the smoke in. Place the pot over a medium hea