Discussion in 'Other' started by cyderpig, Jan 5, 2013.
Has anyone any experience of smoking oils, either flavoured or not.
Just when the pan gets too hot
I recently cold smoked some Extra Virgin Olive Oil.
I divided 1 quart between two Jelly Roll Pans (1/2 sheet pans, maybe) like cookie sheets with a 1" lip. This was to have as much surface area as I could get.
I filled my AMNPS with Alder & Pecan sawdust with an aluminum foil tent to help disperse the smoke & keep the bottom of the pans clean.
I put them in my gas grill (won't fit in my Electric charbroil) and let them go while I went to work. Temp was around 40°F.
When the AMNPS had died out I went out & looked at it. There did not appear to be much color change, so I filled the AMNPS back up for a second round.
In the morning, after the second round of dust was gone, there still didn't seem to be any color change. Figuring it wouldn't absorb any more flavor, I brought it in & put it back into the bottle.
I tasted it a few weeks later & didn't notice a whole lot of difference.
When I have used it to make some crustini and some fish, the mellow smoky aroma that comes off of it is exquisite. I can taste the smoke flavor then. The flavor is soft, but definitely there.
I want to try a stronger flavored wood, but it will take me a while to use what I already have. Maybe late spring.
Best of luck
Hot smoked the Oil
Marinated it first with Garlc and Rosemary and Thyme
Hot smoked @175 for 2hrs
Smoked again for flavour every 20mins, stirr for as long as you think it should go.
Took it out @ 3hrs.
the key to smoking oils or seasonings is to STIR them every few min. The surface will absorb smoke but it really wont penetrate w/o stirring.
I've thought about this as well. I'll have to give it a shot my next day off maybe
I was thinking about getting a small food grade pump to circulate the oil around in the pans. This should keep the surface anew all the time. I may need to run it on less than 12VDC though.
Hello, I was opening a new thread, but then I thought, "let me use the search button" ... and I got here
Like any good Italian, I love the extra virgin olive oil: I tried extra virgin olive oil, coarse, cold-pressed, hot, spicy, infused ... never smoked!
Then I read this thread but it remains a question. Can I smoke large quantities?
Smoking is persistent.
If I do the smoking on the oil "new" (the freshly squeezed) there is a best success?
Thank you very much
sorry if I return to the question.
Do you think I could try to smoke a infused oil like this?
Should I do a little test?
I have a Smoking Gun by PolyScience that I could use ...
I would smoke a little at first to see if you like it. I see no reason you couldn't smoke an already infused oil, the particular flavors may go well together, they may not.
Only your equipment will limit the quantities you can smoke. I have never used a Smoking Gun, but in my case I would be limited more by the lack of shelves and pans than ability to generate smoke.