How to achieve a smoky flavor in your recipes?

This technique has long been used on many ingredients so they don't spoil and last longer. It is a culinary practice in which food is exposed to the smoke produced by a fire made with low-resin wood. Nowadays smoked foods feature in many recipes for their flavor rather than because they are foods that need preserving.

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

And you may wonder, how do you give a smoky flavor to foods so they achieve that magic? The most traditional smoking method is the one used to preserve foods by placing them in direct contact with the smoke generated by burning pieces of wood for many hours. Another alternative to achieve that delicious smoky flavor is to cook foods with wood chips so they soak up the wood's scent and taste.

With the Nordic Ware food smoker we can do it at home without complications. It is very practical and extremely easy to use. It measures 23cm in height and 34cm in diameter and includes a thermometer, and wood chips for smoking. It couldn't be easier to use! It is ideal for cooking fish, meats or vegetables with a delicious smoky flavor at home without smoke or odors. 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 you should put a couple of tablespoons of wood chips for smoking in the container and then the drip tray on top. You can cook without adding any liquid to the tray or by adding a glass of water to it.

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

To use it, place the foods on the tray, cover them and set the smoker over medium heat (low if using induction) until it reaches 200-220ºC inside.

It is very important to maintain this temperature range by adjusting both the heat power and opening the top vents if you want to lower the internal temperature.

Depending on the piece you are cooking, you should leave the smoker on the heat for up to two hours, always monitoring the internal temperature for optimal cooking of the foods.

Photo: Nordic Ware food smoker

I encourage you to try it because the results are wonderful! Can you imagine preparing your own smoked salmon with the spice blend you like best? I always try new combinations with the ingredients I love and I'm always surprised by the new flavors I get.

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