OK, this mess goes in the newbie section.
I live in an apartment, been reading the board for a little while now, and it was suggested that I try making a flowerpot smoker, so I did. Here it is, and the results of my first and second outing with it.
First, the wood. I live in Japan, and they have a product here made for smoking food called "Smoke Wood." Good name. It's a sort of brick of compressed sawdust, available in several woods (hickory, walnut, apple, and Japanese cherry off the top of my head, there are others). It works just like an incense cone or punk (the kind you light fireworks with), you just light one end (with a torch or your stove burner) and chuck it in the bottom of your smoker. One brick is supposed to last 3-4 hours, I haven't used a full one but had leftover from a half brick after about two and a half hours of cold smoking (more on that later). Here's a couple shots of the brick:
It's easy to use, if you need less you can break it with your hands.
I first tried to smoke some eggs and tofu (I know it isn't food, I was just testing the concept of my smoker). I hardboiled the eggs, peeled them, and cold smoked them for about 30-ish minutes. They came out great, even better deviled. The tofu tasted a little bit "dirty ashtray," so I've got it wrapped up in saran wrap for a while to see if it gets better like cheese is supposed to.
I'm going to insert a break here, not sure how many pics are allowed per post.
-val
I live in an apartment, been reading the board for a little while now, and it was suggested that I try making a flowerpot smoker, so I did. Here it is, and the results of my first and second outing with it.
First, the wood. I live in Japan, and they have a product here made for smoking food called "Smoke Wood." Good name. It's a sort of brick of compressed sawdust, available in several woods (hickory, walnut, apple, and Japanese cherry off the top of my head, there are others). It works just like an incense cone or punk (the kind you light fireworks with), you just light one end (with a torch or your stove burner) and chuck it in the bottom of your smoker. One brick is supposed to last 3-4 hours, I haven't used a full one but had leftover from a half brick after about two and a half hours of cold smoking (more on that later). Here's a couple shots of the brick:
It's easy to use, if you need less you can break it with your hands.
I first tried to smoke some eggs and tofu (I know it isn't food, I was just testing the concept of my smoker). I hardboiled the eggs, peeled them, and cold smoked them for about 30-ish minutes. They came out great, even better deviled. The tofu tasted a little bit "dirty ashtray," so I've got it wrapped up in saran wrap for a while to see if it gets better like cheese is supposed to.
I'm going to insert a break here, not sure how many pics are allowed per post.
-val