…unless you’re a vegetarian. In which case you should smoke your own veggies. I’m in the process now of smoking my own salt, too.
See how someone made their smoker… mine is almost identical.
To smoke my salt I am placing it on an aluminum foil sheet with the sides folded up and letting the smoke permeate the salt. When its done I’m going to make sure the salt is crushed to a finer consistency since the sea salt I’m using is bigger and chunkier (it is hand harvested and not Morton’s table salt).
But but…. How hot? How long? I don’t want raw meat, nor crisp black brick. Oh, you big tease.
Not really. I’ll never do it myself. It’s tempting, but I’m no chef.
Yum! and how did the turkey breast turn out yesterday?
@Trint: That’s the thing, it isn’t about how long as much as it is to what temperature. So you turn your smoker to rather hot (for pork you want it to average around 210 degrees Far.) and you keep a thermometer checking for 170 or so and then you let the pork rest for an hour and carry-over (the tendency for meat to keep cooking inside of the outer layer – called the pellicle) will bring it up to an internal temperature of 180 or so and then it’ll cool off enough so that shredding the pork is not an event that leads to the ER due to meat burns. I’m not chef, but I can handle the simplicity of this. If YouTube doesn’t yank it you can watch the Good Eats episode that inspired my foray into this wonderful world of smoking here.
@Mom/Nancy: The turkey was nice and smokey, nice and moist, and nice to serve to guests. In all I probably should have smoked my four pound turkey for about 5 hours (roughly), but I had to move it to the grill sooner to speed up the cooking process for dinner to be ready on time.