Smoke if you got em'.

[Nicko]

When I was working at a restaurant called Founders Hill Brewing Company we had this great smoker. Before I worked there I never did much with smoked foods because I never had a smoker. Once I got that smoker I smoked just about eveything I could think of. One of the best dishes I remember was a hickory smoked porterhouse with a red onion marmalade, and a roasted shallot butter. I would love to hear what other people have been smoking? Ha ha.

me? I like smoking goat cheese.

[Nicko]

You know, I never messed around with smoking cheese very much. I did try smoking some goat cheese and it wasn't too bad. Actually one of the more interesting things I smoked was wild rice. Cooked it most of the way, drained it and then hot smoked it. Everyone loved it. My chef just looked at me and asked "what ever made you think of that".

[Pete]

Like a wood grill I cant imagine cooking without access to a smoker. Beyond meats, I love to smoke vegetables most often onions, and tomatoes. After smoking them they can be used in sauces, soups, to flavor other items such as grits or polenta.
But one of my favorite uses for a smoker is to smoke all my grains for beer brewing at home. Every fall I make a sweet smoked stout to get me through the winter.

smoked stout beer.. that sounds fabulous. Are you bottling soon? What label? Where can I get some? Great Idea.

The trouble with smoking foods is................................................ .......you guessed it keeping them lit. ...............boo,,,,,,,,,,,,hisssssssss

hey it's 1:30 in the morning give me a break

[Nicko]

Pete, i'm with Carol, when do get to try some of this stout? I am stout lover and have been for quite awhile, but I have never had the pleasure of trying a smoked one. We should get some people together and do a stout party or tasting.

One item that was really great smoked was a boned leg of lamb. Simply cold smoked for about 1 1/2 hours, then roasted to MR. Very tasty!

[Pete]

Thanks everyone. Unfortunately, you all will have to wait until fall as making my smoked stout is a fall ritual for me. But stay tuned!!