Orange County BBQ Smokers
A long history of smoking!
Smoked Delicacies
Cold Smoked Flounder
Smoked & Grilled Salmon
Smoked & Grilled Steak
Smoked Mackerel
10 TIPS ON
SMOKING
GOOD FOOD
- Salting and smoking are ancient
methods of preserving meat and
fish.
2. Avoid plug-salted products for
smoking since they contain too
much liquid.
3. Wood chips from oak and elm wood
gives a mild smoke flavor, while birch
and beech wood is a little stronger.
Wood chips from conifer should not
be used as it may contain resins.
4. Try to smoke vegetables. Potatoes
and root vegetables are very suitable remember to boil them first.
5. High fat fish like salmon, herring and
mackerel are usually better than
lean fish like cod and flatfish.
6. Try to smoke a good rapeseed oil
or olive oil. Use it as marinade for
salads or for a good homemade
mayonnaise.
7. Add some fresh herbs like thyme,
rosemary or sage in the wood chips
to refine the flavor during the smoking.
8. Most foods get better if they are
salted first. Put it in brine or salt it
with coarse salt – let it cool.
9. The best way to absorb the smoke
taste, is if the food to be smoked
is completely dry on the surface.
Always wipe food with a clean dishtowel
before smoking.
10. Try adding a little dried herbs and
sugar/brown sugar during salting it gives a broader flavor to the
finished result.