Short smoke for flavor

[DoubleTSmoker]

I was curious if anyone has ever thought of this or attempted to do this. I have a round roast that I bought for a stew I was going to make later this week. I had this crazy idea, that since I was going to do a cold smoke of a few cheeses also at some point this week. That I put the roast in the smoker with the cheeses to get a little smoke flavor. Not for long, just for 30 minutes or so to let the smoke add a little flavor. The stewing is going to do the cooking. What's y'all's thoughts? The pellets I'm using will be apple.

 

[gmc2003]

I don't think you'll get much of a smoke taste incorporated into your meat in 30 min. especially a cold smoke. You'd be better off hot smoking it for a bit then into the stew.

Chris

 

[daveomak]

You'll be adding a nice touch to the meat... If you find you would like more smokiness, cut the roast into your stew size hunk and try 30 minutes... Cold smoke penetrates the meat more than hot smoking.. The meat will have a nice depth of flavor.....

 

[gmc2003]

Dave I don't disagree with what your saying. My thoughts were that what ever smoke flavor the meat takes in during 30 mins. would be lost/masked during the cooking of the stew.

Chris

 

[6GRILLZNTN]

How about you make the stew, pour it in a throw away foil pan, and then hot smoke it until it has the flavor you are after. I do this with my homemade pasta sauce all the time.

 

[DoubleTSmoker]

Thanks Dave and GMC. The 30 minutes was just kind of a conservative estimate. I was debating about dicing it for smoke penetration I don't want to get it to smoky, but just enough to get a little smoke flavor from it. I've stewed a brisket that I screwed up once. It had way to much smoke flavor. It tasted good just a little too powerful on the smoke. I'm definitely going to err on the the side of caution.

5GRILLZNTN that is a great idea I may have to try that. I've been wanting to make a pizza in my pit boss. I've heard of guys making smoked pasta sauces but never had any.