Continuing the bbq frenzy, in this article we’ll give you a sneak preview of some recipes we’ve designed based on the analysis of wood smoke.
We at Foodpairing® recently analyzed the smoke of different types of wood: apple, pear, cherry wood chips and grape vines. At first glance all woods have similar intensity and aroma profile, yet each smoke has its own specific character.
The apple wood smoke tends to be spicier than the rest, with clove and allspice flavours. The cherry smoke is characterized by its chocolate and peach themes. The pear smoke holds the middle between the cherry and apple, both containing the spicy and chocolate directions, with hints of boiled vegetables. The grape vine smoke is more savory than the rest. This information may help when selecting the right smoke for your recipes.
Smoking products requires a bit of skill, but once mastered it is not really that challenging. So we went looking for alternative ways to smoke and came up with two other for which you don’t need a barbeque.
- Smoking in a smoke pot on the stove
- Smoking in a grill oven
When using a smoke port, make sure the chips are not too large, saw dust actually works the best. Place the empty smoke pot on the heat. Put in the wood chips when the pot is hot. As soon as the first smoke has disappeared, one can start adding ingredients on the grill above the smoldering wood.
When smoking in a standard grill oven, it is best to moisten the wood chips before use, as you would do on a barbeque. Water can be used for that purpose, but other liquids may be used for added dimensions. Check the Foodpairing Explorer for inspiration. Why not moisten your apple wood chips with apple juice?
Wrap the soaked wood chips in aluminum foil and place under the grill. As soon as the smoke begins to develop (which may take some time), put in the products to smoke.
Please observe that virtually any ingredients can be smoked. Though traditionally meats and fishes are smoked, excellent results may be achieved when smoking vegetables, fruits or even liquids or dairy.
pear wood smoked mackrel – avocado – bergamote
grape vines grilled and smoked chicken – fava beans – apple
cherry wood chip smoked orange peel – carrot – white chocolate – mascarpone
apple wood smoke black olive served with a classic Dry Martini