OK, "pre-smoking" might not be the right term but I don't know what else to call it.
In the never ending search to use the CS in as many ways as possible, I'm using it to add a great smoke flavor to foods that can't be cooked in a CS because they aren't normally cooked low and slow.
My recent favorite was some ribeye steaks. I used the model 50 to put a heavy cold smoke on them for about an hour, oven temperature not exceeding 90 degrees (this is not easy, but it can be done). Then I took them out and put them into a very cold marinade to bring the temperature back into the safe
zone quickly.
After grilling them as normal everyone said they were the best ribeyes they'd ever had. The smoke flavor was way out in front, and I was surprised how much of it survived the marination process. It almost seemed like
the "pre-smoking" process opened up the meat somewhat and made it absorb everything more deeply, including the marinade.
I'm also trying this method on things like rack of lamb, duck, etc. I put smoke on them in the CS and then cook them in the oven. It seems to me this is OK as long as the safe zone issues are closely observed.
Has anybody else tried anything like this?
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