Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

Home Cooking

Advice on the aspects of smoking food...

Share:

Home Cooking 2

Advice on the aspects of smoking food...

phan1 | Apr 3, 2008 06:41 PM

OK, sometimes I want to give my meat a smokey flavor, but I have a question about weather or not the smoke taste will adhere to certain foods. For example, I know a piece of cured fish has a tacky surface that will get all the smoke flavors to adhere to it when you smoke it. But lets say you want to smoke some uncured confited duck legs or some already roasted chicken legs. If I were to smoke them, would I get enough smoke to adhere to them? I want to smoke something that's already been cooked over a stove using a make-shift smoker. Will it work? Will smoke adhere to just about anything or do I need to take other steps to make sure that it does?

Want to stay up to date with this post?

Feedback