Sorry guys, it was a little hectic Christmas Eve and I have only just got round to smoking the next batch of chestnuts.
Originally Posted by Mdboatbum
That sounds awesome!! Chestnuts are (or used to be) such a huge part of Christmas, I can only imagine how smoling them would up the flavor ante in anything you make with them. Smoked chestnut stuffing in a smoked goose.....
Hi Mdboatbum. I used the last batch as both an ingredient and a topping for our Christmas stuffing. The flavour was incredible and several of our guests have now asked me to smoke some for them.
Anyway, back to the method...
Buy the largest chestnuts that you can find as they will be the easiest to peel
Slit them horizontally accross the middle, cutting about half way through. If you cut deeper that is not a problem.
Bake in the oven for approximately 20 minutes at ~200 C (~400 F). You want them to be cooked but also still firm.
Peel, ensuring that you remove both the shell and the internal bitter membrane that covers the chestnut.
Place on a wire rack or in a tray that will allow the smoke good contact with the chestnuts.
These were smoked with hickory for 3 hours. I also had a pan of Dead Sea salt smoking at the same time.
When finished these tasted very similar to my previous batch. A deep smokey, sweet nutty flavour.,
Originally Posted by BigTrain74
i would like to see one opened up to see if any smoke had penetrated through since you did cut them across the middle.
Hi BigTrain - I cut several of the pieces in half after the smoke and there was no visible sign of any smoke penetration.