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What whole vegetables do you smoke?

Discussion in 'Veggies' started by pops6927, Jan 24, 2012.

  1. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Have a few vegetarian friends that would like me to smoke some vegetables in the smokehouse for them; what do you recommend and any special prep to do, such as brining, pickling, etc.?   Preferably something I can hang with stockinette!
    Last edited: Jan 24, 2012
  2. I'll be watching this thread closely. I grill a few differnt veggies, but have not tried to smoke them......yet.
  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I also like to grill some of our vegis but I have never smoked any but I'm sure that they would be good to.
  4. :icon_idea: I will be watching as well!
  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I had suggested green peppers, any other peppers, onions peeled whole or half, potatoes.   Didn't know if anyone had done these or any others like carrots, leeks, turnips, parsnips, whole or half cabbage, whole or half red cabbage, yams, artichokes, beets, snap peas, etc., either hot smoked or cold smoked w/AMNPS, and which would be better to do?
  6. solaryellow

    solaryellow Limited Mod Group Lead

    I have smoked corn and tomatoes to use for salsa that turned out pretty well. I had used mesquite for wood.
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    I like smoking squash and asparagus. The asparagus I just wrap in a slice of bacon (You might want to leave that part out) and season them with salt and pepper or what ever you like and the squash I cut in half and remove the seeds and fill the cavity with butter and brown sugar.
  8. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I know it wouldn't be YAWYE approved, but Ross's bacon wrapped asparagus sounds delicious!
  9. I have yet to figure out what "YAWYE"means, and I have grilled asparagus............but wrapped in bacon.......... sounds out of this world deeelishous. Mmmmmmm, bacon!!!!
  10. I have smoked potato's before with great success.  Russett or sweet Potato work fine.  Usually washem,  pokem with a fork,  dip in veggie oil, wrap in foil, and smoke till they are soft when you grab one.  I have done fifty or so at a time on the left end of a Lang smoker and everyone went on an on about how good they were.  I don't know personally since they didn't leave me one.   lol
  11. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    mushroom caps are always a crowd pleaser   stuff em with whatever you like, cream cheese, crabmeat, jalapeno cheese ......  
  12. bud1955

    bud1955 Fire Starter

    How are they getting smoked when wrapped in foil?  I do not understand.
    mlrtym44 likes this.
  13. terry colwell

    terry colwell Smoking Fanatic

    I have smoked Green peppers, Red and Yellow Peppers, Carrots, Asparagus, Zucc, Yellow Squash, Onions, Mushrooms,and Artichoke Hearts. We love smoked and grilled Veggies.
  14. sprky

    sprky Master of the Pit OTBS Member

    Interesting idea. I have only smoked peppers, onions, and taters. I have eaten smoked cabbage but the guy will not give up how to do it, when i tried to smoke some it wasn't pretty. 
  15. rbranstner

    rbranstner Smoking Guru OTBS Member

    Oh yea smoked cabbage is good to. I forgot about that.
  16. becky3086

    becky3086 Fire Starter

    So how do you smoke cabbage?
  17. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    A little story behind "YAWYE" (pronounced "Yaw We", the "Y" is silent).  I am a multiple stroke survivor (4).  i have been in an Acquired Brain Injury class since last September, 8-3, M/F at HealthSouth Cityview, Fort Worth, recovering and re-learning skills or workarounds to many deficits that have left me disabled (including typing, I am now at 12 wpm, was 0 wpm).  We watched a movie in class from a rehabilitation speaker all about strokes (http://www.smokingmeatforums.com/t/113422/stroke-prevention) and I asked each class member what, in one sentence, it meant to them, and the consensus was, "You Are What You Eat" or, YAWYE.  And, to prevent strokes, that is essentially it in a nutshell.  So, I asked if I could start a thread on here helping others and myself to "...reach a healthier lifestyle One-Bite-At-A-Time".  It is not a radical section, it is not to be devoid of all risk factor consumption, but it is to point out a healthier lifestyle by reducing risk factors, how to better manage your health not only for you but also for your loved ones; they are the ones who face your consequences as well as you.  Inch by inch anything's a cinch, by the yard it's always hard.  I chose a lifestyle that performed the latter and I don't want anyone else to go through what I have had to go through and want only the best, longest and most trouble-free lives for all my friends here, including you and your families! Thank you so much for asking, and thank you so much for allowing me to explain!
    mlrtym44 likes this.
  18. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Wrapping in foil is the same as Steaming. It is an old restaurant trick for quicker cooking and easy handling, plus it looks pretty on the plate..You don't really benefit from the Smoke...

    I have not messed around with smoking Veg but the smoked shaved Coconut as a substitute for Bacon on DDD looked pretty cool...I would imagine Peeled Eggplant would meet your need to bag and hang. Smoke until tender but not mushy, slice, Grill and serve with Tomato, Roasted Red Pepper, Fresh Mozzarella and Basil leaves...Drizzle with EVOO and Balsamic Vinegar...Serve as a Sandwich on Italian Bread or Shingle on a plate...I would imagine peeled Beets, simmered with some Red wine Vinegar and Pickling Spice for 5-10 minutes then rubbed with Black Pepper and Coriander then Smoked would give a kind of Pastrami flavored veggie sandwich, maybe sliced, seared and topped with Sauerkraut, melted Swiss Cheese and a schmear of 1000 Island on toasted or grilled Rye... Firm Tofu rubbed and Smoked with BBQ Sauce might be interesting. Add Coleslaw, Tomato and some of the Coconut Bacon...JJ
    Last edited: Jan 27, 2012
  19. bud1955

    bud1955 Fire Starter

    Thanks Chef JimmyJ.  I thought that was it, but I wanted to know if I had not understood some things about smoking.  I always have to wrap my potatoes in foil.  My potatoes fall through the grate if I do not.  (I have to dice them out, add Bell peppers, onions, a little garlic and butter.  The grand kids do not like their potatoes baked.  I really think it is the moms and dads and they convinced the kids to say they only wanted diced potatoes.(LOL)  I have been doing well with this forum.  Especialy with the new ideas.  Thanks for all the help. 
  20. We like smoked potatoes very much. I had no luck trying to cook them in the smoker with a quality outcome, so microwave 

    them until just done, then butter them and put them on the rack for about an hour of smoke (adjust to your taste) and they 

    are yummie.