Do Many ( If Any ) Do This ?

[fsa46]

Do any members cold smoke food that's already been cooked by other means for a short time, just to get the smoke flavor ?

 

[jcam222]

Hams would be one example where the answer is yes. Do you have a particular item in mind?

 

[gmc2003]

Me no, I never even thought about it.

Chris

Edit#1: Jcam I forgot about double smoked hams. So I guess it's a yes
Edit#2: Geeze I have to start actually reading and not skimming. Back to no. I also hot smoke hams like Chopsaw mentions below.

 

[chopsaw]

Do any members cold smoke food that's already been cooked

I've done hams , but I hot smoke them . Not sure about cold smoking already cooked .

 

[ravenclan]

yes, I have done steaks,pork chops,and chicken. adds a whole new level to the steaks once you warm them up. Not like smoking the meats from the start but it gives the meat a "hint" of smoke.

 

[thirdeye]

I do a second smoke on some items labeled as 'smoked' such as turkey drumsticks, pork hocks and pork shanks. Here is a good example of a second smoke on some shanks I used in a batch of ham and beans, not only did I gain additional flavor, but I got some good color. This is probably 2 to 3 hours at 200° pit temp.

 

[motown45]

Do any members cold smoke food that's already been cooked by other means for a short time, just to get the smoke flavor ?

I have second smoked a ham every Easter. Here are some before/during/after pics:

 

[fivetricks]

All the above mentioned items, plus sausages

 

[SmokinAl]

Yes I have cold smoked already smoked hams.
Al

 

[Murray]

When outdoor temperatures allow I have cold smoked ribs, chicken and store bought bacon then cooked them in the oven, Instant Pot or frying pan. It’s the opposite of what your doing but if I don’t have time to smoke meat conventionally this will add a gentle smoke flavour. Just have to keep your smoker temperature around fridge temperature unless you plan on cooking immediately.

 

[fsa46]

yes, I have done steaks,pork chops,and chicken. adds a whole new level to the steaks once you warm them up. Not like smoking the meats from the start but it gives the meat a "hint" of smoke.

That's exactly what I am referring to. "Thank You"

 

[phatbac]

I have done what you are saying in reverse. smoke for a while and finish cooking it or reheat a smoked item such as ribs. smoke a few hours wrap and hour and then when its time to cover in thin layer of sauce and heat for a half hour and the smokeyness comes out stronger.

Happy Smoking,
phatbac (Aaron)