Has anyone smoked french fries? Seems like a lot of surface area, so minimal smoking time. Any recommendations on Time, Temp and technique?
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Tried a few Ore Ida frozen fries-defrosted. Had smoker @ 225, so cooked them 2 hours, smoking about half the time, [Alder wood]. Then turned up to 250 for 1/2 hour.
Fries were smoked, but were "dried all the way through. Crispy, but too dry. Next time will try higher temp.
Taste was OK, not a strong smoke flavor. Seems like a fry basket with cheese and stuff melted on top would be good.