Smoked Q Sauce

Howdy Harley,

Make your basic sauce on the stove,place in wide shallow pans and smoke at low temps until it suits you.

The other approach is to smoke your vegetables in the CS,then puree or cook down in you sauce and strain.

Thanks Tom, what method have you had more sucess with.I think this forum is the greatest thing since sliced briskett specially for a tenderfoot like me,you guys are great.

Well,

They are different animals to me.

The all smoked vegetables and fruits gives a lighter sauce that I might use on fish,poultry,other vegetables.

I am a mite lazy,so I might use liquid and dry ingredients to make my sauces.

Place in pans and smoke until I have enough smoke.

I don't use a lot of sauces and I often save the smoked ones for non smoked foods.

I have tried the method of placing my sauces in shallow pans, and I found that it works great, the only problem is that it takes quite a long time for the smoke flavour to build up, and you have to open the door and stir regularly to prevent the edges from burning, especially if your sauce contains much sugar. Give it a go and let us know your results.

G'day,

Micah in Oz'