For those who liked smoked food and can't always smoke

[12Pack]

My I suggest you get yourself some hickory smoked salt -

http://www.chilefire.com/images/recipes/Smoked-Salt/800.jpg

Next time your running your smoker place some coarse salt (Sea Salt or Kosher) spread out in a shallow pan and place on the top rack (Or anywhere you wont get drippings in it).

You only need to smoke about 1.5 hours.

Remove - let it cool to room temperature and place in a pepper grinder for later use.

Simply awesome to use on eggs - any type of meat and other type of salted foods that you want a hint of smoked flavor - and you wont have the overpowering flavor of liquid smoke.

eat0

[Mrs.P]

Cool tip

[Mark Wein]

AOK

[335clone]

Have you guys ever oven smoked? You can do a quick indoor smoke for nearly anything by using an oven smoker like this one:

http://www.recipetips.com/images/glossary/s/smoker_stovetop.jpg

You can make your own if you have a metal pan with a rack that fits in the bottom. Just put your wet chips in the bottom, lay in the rack, put meat on rack and seal with heavy duty aluminum foil. Bake at around 350 and you are good to go.

[Mark Wein]

Have you guys ever oven smoked? You can do a quick indoor smoke for nearly anything by using an oven smoker like this one:

http://www.recipetips.com/images/glossary/s/smoker_stovetop.jpg

You can make your own if you have a metal pan with a rack that fits in the bottom. Just put your wet chips in the bottom, lay in the rack, put meat on rack and seal with heavy duty aluminum foil. Bake at around 350 and you are good to go.


Thats pretty cool...I always see them smoke indoors on cooking shows but really didn't know how to do it properly...