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Smoke Signals

dcarch7 d c f l a s h 7 @ y a h o o . c o m

13 years ago

My smoker is PID digitally temperature controlled, which allows me to smoke food at precise set temperatures, in other words, itÃ¢ÂÂs like sous vide, except with smoke.

Smoked salmon, smoked scallops and smoked shrimps are, as you know, delicious, and also as you know, ideally they should be cooked at different temperatures.

I set the remote thermometer so that the smoker could signal me the temperature progress of each ingredient.

Shrimps at 145F, then reset temperature to 130F

Got smoker signal that temperature dropped to 130F, put salmon in smoker

Salmon done at 130F, reset temperature to 125F.

Got signal from smoker that temperature had dropped to 125F, put scallops in smoker.

Finally they were all seared on cast iron frying pan.

The surprise of this dish was the wild rice; I collected some smoked juice from the scallops, salmon and shrimps and used it to make the wild rice. Superb! The smoky flavor just complemented the wild riceÃ¢ÂÂs nutty aroma splendidly.

Teresa, thank you very much for your amazing real wild rice.

dcarch

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Comments (7)

mustangs81
13 years ago
Not fair! Why don't you have a restaurant?
Teresa_MN
13 years ago
If you sent a "smoke signal" invitation I must've missed it!

I'm trying to imagine these flavors.........................
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Rusty
13 years ago
Oh my! ! !
Smoked seafood, my all time very favorite food!
I'm drooling all over my keyboard!

I'm sure the wild rice really puts it over the top!
There ought to be a law against this kind of temptation!

:>)

Rusty
ruthanna_gw
13 years ago
It looks delicious, dcarch. The smoky wild rice must have been a great accompaniment.

One of my friends smokes a pie pan of kosher salt when he smokes bacon. It's a good addition to the spice rack.
whgille
13 years ago
Hi Dcarch

I like smoked foods and your dish looks so delicious!

Silvia
artsyshell
13 years ago
Your food looks wonderful! What kind of smoker do you have? I have a pellet fueled traeger, which I love!
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
13 years ago
Thanks everyone! you are very kind.

I always feel that cavemen(cavewomen) discovered smoked meat after a forest fire and taste for smoked food is in our DNA.

Smoked food adds so much more possibilities to taste. Unless you have a smoker, it is kind of difficult to smoke. Of course you can use Liquid Smoke, it's good, but not the same.

You can now buy "smoke gun" to do quick small scale smoking. See link below.

Ssommerville, Traeger makes good reasonable smokers. Which model do you have?

I have a very different smoker. My smoker overcomes many smoker limitations. It has 4.5 cubic foot of capacity, and can smoke from below 32F to 200F any time of the year. This allows me to cold smoke salmon, cheese, tofu, etc. in the summer time. Even salads, chocolate, meringue, sauces, butters and fruit can have unique new culinary sensations by adding cool smoke.

Yes wild rice too.

It is a convection smoker that is PID digitally controlled to within one degree of accuracy, which allows me to smoke meat without over cooking.

The best part is, it is an indoor smoker. I can smoke inside my house without setting off the smoke alarm or have the whole house fumigated by hickory flavor.

It is a home-made smoker.

dcarch

Here is a link that might be useful: Smoke Gun

This post was edited by dcarch on Sat, Mar 9, 13 at 8:34

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