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My smoker is PID digitally temperature controlled, which allows me to smoke food at precise set temperatures, in other words, itâÂÂs 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 riceâÂÂs nutty aroma splendidly.

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

dcarch

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