Years ago at the Union Square Cafe in NYC I had a great "smoked" strip steak that was smoke flavored but grilled. I was thinking of trying to re-create this by cold smoking my steaks before grilling using cherry.
I'm thinking 2oz. wood and 1 hour smoking. I will turn the unit on until I see smoke and then shut it off for the rest of the time. I'm open to advice on techniques for cold smoking in my Amerique and whether this should work.
This is my first cold smoke attempt.
Dave
Original Post