OK so I've had 4 yellow onions chopped and smoking at 225 with pittmaster in the MES cold smoker since 7:30 am this morning. I'm planning on making Smoked Onion Dip for friends coming over tonight. Anyone smoked onions has any idea on how long to smoke them? Most recipes don't give a time frame, and I'm at work right now. So I'll be telling the person at my house when to turn the smoker off.
Smoked Onion Dip
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EDIT: I didn't catch that they were chopped, the ones I did were whole. Case is probably right, I'd check after a couple hours. Thing is though, at those low temps, it's gonna take a long time for them to caramelize and get nice and sweet (if that's what you're going for), so I'd be careful with the amount of smoke.
Thanks for the quick response! I'm looking for a cooked texture and taste. I don't want them to have that raw onion taste, but I think 2 hours at 225 should have results that I'm happy with. They are sliced like you slices onion rings and then laid on the grate. I'd say 1/2" thick slices or so, but I didn't do anything other than that. I was planning 2 hours, but seeing as I've never smoked onions before, I just wanted to make sure. I like me some smoke flavor...maybe I'll do 2.5 hours.
I tried to smoke Vidalia onions once and they didn't work out too well. I didn't smoke them nearly long enough. I'd say let them go until they're soft, probably at least 3 hours or so. Not knowing what you're going to do with them for the dip, that's just a guess. Just tell the person manning the smoker to check them periodically.
The person manning the smoker is my mother in law. And let's just say she less than useful in this regard....hope my wife doesn't read this forum
Glad to have some personal experience thrown in here. I'll take your advice then. Thanks!
Smoke wise 2 hours should be good. Have her pull them then. If the textures not there finish them in a pan later. If it's antime crunch once they are pan finished throw them in the freezer on a cookie sheet to rapidly cool prior to adding to your dip mix. I do this all the time when using sauted items in meatloaf or fatties. Only takes about 10 minutes in the freezer to get them cooled down.
Alright DS, I'm gonna split the difference and go with the 2.5 hours :)
The pittmaster pellets provide a mild smoke flavor so I'm expecting the time to be ok in the smoke. The rest of the recipe is just mayo, cream cheese, and a few spices. I'll be sure to update here with how the smoke flavor was and some pics.