How to get a smoky flavor in your recipes?

This technique has been used for a long time on many ingredients to prevent them from spoiling and to make them last longer. It is a culinary practice in which food is exposed to the smoke that comes from a fire made with wood that has little resin. Today, smoked foods are the star of many recipes for their flavour and not because they are foods that need to be preserved.

Smoking gives a different flavour, more concentrated and intense. One of the foods in which this technique is most often used is fish. But nowadays, it is present in many more products in our kitchen, so we can find smoked meats or vegetables. The resulting flavour is a delight!

And you may wonder, how to give smoky flavour to products so that they give off that magic? The most traditional method of smoking is the one used to preserve food by putting it in direct contact with the smoke generated by the combustion of pieces of wood for many hours. Another alternative to achieve that delicious smoky flavour is to cook food with chips so that they are impregnated with the smell and flavour of the wood.

With the Nordic Ware food smoker we can do it at home without complications. It is very practical and very easy to use. It measures 23cm in height and 34cm in diameter and includes the thermometer, wood chips for smoking. It couldn't be easier to use! It is ideal for cooking fish, meat or vegetables with a delicious smoky flavour at home without smoke or odours. It is suitable for all heat sources, including induction. It comes with a recipe book and a DVD (both in English).

Photo: Nordic Ware Food Smoker

To use it, place a couple of tablespoons of smoking wood chips in the bowl and then the liquid tray on top. You can cook without adding any liquid to the tray or by adding a glass of water to it.

Cooking with liquid allows you to obtain more tender meats and even adds flavor if you use beer, juice or wine in water.

To use it, place the food on the tray, cover it and put the smoker on medium heat (low if we have induction) until it reaches 200-220ºC inside.

It is very important to maintain this temperature range by adjusting both the fire power and opening the upper doors if you want to lower the internal temperature.

Depending on the piece we are going to cook, we should leave the smoker on the fire for up to two hours, always monitoring the internal temperature for optimal cooking of the food.

Photo: Nordic Ware Food Smoker

I encourage you to try it because the results are amazing! Can you imagine being able to prepare your own smoked salmon with the touch of spices that you like the most? I always try new combinations with the ingredients that I like the most and I am always surprised by the new flavours that I get.

Have you ever tried smoking? Do you find it interesting? I want to read your experiences and opinions!