HOW TO SMOKE BAKING INGREDIENTS

 

June 11, 2016

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Instructions

WHERE THERE’S FIRE, THERE’S FLAVOUR.

Slow heat concentrates sugars. Wood smokes. And wet pine, dry birch, driftwood, and dried seaweed create delicious differences. I love to cook on wood and observe how coals, hot spots, and oxygen affect the process. BBQ flavour combines smoke, char, and sweetness. I soak some hickory chips. I then collect flaked coconut, cocoa powder, whole hazelnuts, and whole peeled peaches. I add one cup of each into separate aluminum trays. I spread the soaked hickory chips over the hot coals, set the trays on the grill, close the cover, and choke the oxygen to create smoke.

Adding wet hickory chips to the coals
Adding wet hickory chips to the coals

Smoking peeled peaches
Smoking peeled peaches

WHERE THERE’S SMOKE, THERE’S TASTE

A little bit of oxygen added to a covered grill produces a mini smoke house 200ºF to 250ºF. This is the ideal environment for smoking fish, meat, coconut flakes, cocoa powder and peaches. Smoke without sugar tastes slightly bitter and dry. Smoked ingredients added to your brownies, macaroons, and nut cookies require spices and sugars for balance. Not added sugar, but blended molasses, maple, and caramel flavours. The bitterness also combines well with acidic fruits such as pineapples, limes, and oranges. You can also experiment with cinnamon, cardamom, chilies, peppercorns, smoky chocolate, coffee, and teas.

hazelnuts, cocoa powder and flaked coconut ready for the smoker
hazelnuts, cocoa powder and flaked coconut ready for the smoke

DIRECTIONS FOR SMOKING BAKING INGREDIENTS

Spread your baking ingredients in separate shallow trays.
Soak a large handful of hickory or mesquite chips in cold water for about 30 minutes.

Soaking hickory chips
Soaking hickory chips

Start a small fire in the center of the grill and let it get hot.
When ready, throw a handful of soaking wet wood chips onto your red hot fire.
Set your cooking grill in place.
Arrange your trays around the outer edge of the grill.

A little smoke house with peaches, coconut, cocoa and hazelnuts
A little smoke house with peaches, coconut, cocoa and hazelnuts

Close the cover and tamp down the two vents top and bottom of the kettle just until they are slivers. Limiting the oxygen creates your smoke house.
The temperature should be 200ºF-250ºF.

Choking oxygen to create smoke
Choking oxygen to create smoke

Add more wet chips if necessary.
Continue smoking for another 15 minutes (30 minutes total).
Remove the ingredients and let them cool.

    

Comments

2 Comments

Gabi   2019-06-22

Thank you for your wonderful inspirations. My favorite baking ingredients I like to smoke are almonds and coconut flakes.

Kim 2019-06-29

Yes, smoke can add a wonderful layer of flavour, but if overdone, will be bitter. Nuts, coconut and cocoa powder handle the smoke nicely. I adore a spicey, smokey chocolate cookie. The Mole Cookie (you can find if you search "Mole") would be a perfect recipe to apply the smoking technique. Thanks for your comment. Best, Kim

Kellys Thoughts   2019-05-17

I was so excited to find this recipe! I can’t wait to try it out.

You won't be sorry. Let me know how it goes.

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HOW TO SMOKE BAKING INGREDIENTS

Ingredients
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