Maybe you could sprtiz the husks with water during the smoke? I think using fresh green corn husks would definitely help. Maybe even soak them in water just before wrapping the tamales. How long does the recipe say to leave them on the smoker? How do you know when they are done?I would be worried about the masa drying out.... but I wonder if you used fresh green corn husks instead of dried ones? It would be interesting to try.
Ooooh.... smoked black beans with some goot hot New Mexico green chili and cheese. That would be a great tamale!I say give it a try. I've started a little side business, and though it goes against my own feelings I just know at some point someone would want a vegetarian offering and I think a bean / black bean tamale would be a great way to go. I was going to try these in the next week or so, maybe I'll push up the date a bit. Green corn husks sounds like a great idea. Time to get cooking.
Johnny,you could also do a sweet corn and green chilli with chz...........
Man, i love this place.... so many good cooks.. Maybe I can get these done and try to get some Q-view out there.Ooooh.... smoked black beans with some goot hot New Mexico green chili and cheese. That would be a great tamale!
I agree that the mas must be steamed to achieve the right texture and taste. If you were to try and smoke them after they are cooked, I would keep them spritzed so that the masa wouldn't dry out on you. It's all good my friend.normally tamales are steamed and a smoker is a dry environment so i don't think you can achieve the same product as in the traditional method. you might try to cook them on the stove and then put them on the smoker for an hour to finish them off maybe.