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
Don