When this girl gets smoking, all food items become suspect. This is the maxim I’ve been developing with my new smoker. The smoker has several shelves of space within, so it only makes sense to fill it up when ever I smoke something.
What non-meat items can you smoke?
- salt: spread in a pan and placed on the top shelf to catch moisture drippings. I’ve run my salt through two sessions of apple wood smoking. It takes several hours for it to turn color.
- maple syrup: poured out thin in a pan. I’ve been using my smoked maple syrup in cornbread, beans, and chili.
- sugar: I spread it out in a pan just like salt. The top layer only, shows coloring from the smoking, so I like to stir it around through out the smoking process. I’ve enjoyed using this smoked sugar in buckwheat pancakes and pralines.
- almonds: smoking your own nuts leads to creative candy projects and smoked homemade nut butters. It’s a great adventure.
- butter: yeah, I’m talking about putting jars of your homemade butter in the smoker for a couple of hours. The butter will likely melt as it smokes, but that’s ok. You can always pour off the separated melted smoked butter into a new container to separate it from the milk solids at the bottom. Developing this smoked butter into brown butter could lead to interesting brown butter ice cream experiments.
jalapeños: this is a great first step to making your own chipotles in adobo sauce. These smoked peppers would also be interesting added to vinegar or vodka.
Brainstorming with friends have yielded the following to-smoke list:
- roma tomatoes
- spices: paprika, cinnamon, cumin, peppercorns…
- garlic cloves
Hmmm… I’m almost running out of things to not smoke.