Smoked ice

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ahakohda

Meat Mopper
Original poster
SMF Premier Member
Jul 29, 2011
274
332
St. Petersburg, FL
1) First, freeze a football-sized chunk of ice in a Tupperware container. Slide that frozen slab into a perforated, disposable aluminum grill pan and place that pan over a second, unspotted pan.

2) Stick ’em both in your smoker, or use a shut grill with a foil pouch of smoking woodchips inside. (We chose hickory chips to make our Texas bourbon taste like a San Antonio barbecue pit.)

3) Throw lawn darts for a couple of hours as the melting ice seeps into the non-perforated pan below.

4) Finally, refreeze that infused water in an ice-cube tray.

Boom: smoke-soaked blocks that make your whiskey or Bloody Mary richer, smoother, and the envy of your brunch crew.

https://www.yahoo.com/food/how-to-make-smoked-ice-yes-its-a-thing-91975429268.html
 
Couldn't you just smoke the water?  Is there really a need to pre-freeze?  Just put the water in a pan with a couple holes above a pan without them.
 
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Couldn't you just smoke the water?  Is there really a need to pre-freeze?  Just put the water in a pan with a couple holes above a pan without them.
The ice will collect more smoke particles than the warmer water.

If ice cubes were used rather than a block, more surface area would be exposed to the smoke in less time.

I find that by using a handheld smoker, smoke flavor can easily be infused into any liquid in a much shorter amount of time with less effort.

T
 
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