I am looking into buying an electric smoker, and one of my needs is to do tea smoked duck. Anyone out there know if/how a CS can use something other than wood as a smoking material?
Thanks folks!
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Mornin',Joseph.
If you will go all the way to the top of the page and click on recipes and then fowl,it will give you some tea smoked recipes in a CS.
Hope this helps some.
If you will go all the way to the top of the page and click on recipes and then fowl,it will give you some tea smoked recipes in a CS.
Hope this helps some.
Thanks Tom, that looks like just what I'm after. I found two that fit the bill:
- Tea Smoked Duck with Candied Kumquats
- Tea Smoked Duck with Smoked Walnuts
One of the recipes says to smoke with rice, sugar and black tea, the other says to use black tea, sugar, and hickory chips.
So it sounds like you would just put those ingredients directly into the wood box. Or perhaps wrap them in foil first?
Has anyone tried the above, or something similar, in a CS? Any results to report?
Thanks again folks!
- Tea Smoked Duck with Candied Kumquats
- Tea Smoked Duck with Smoked Walnuts
One of the recipes says to smoke with rice, sugar and black tea, the other says to use black tea, sugar, and hickory chips.
So it sounds like you would just put those ingredients directly into the wood box. Or perhaps wrap them in foil first?
Has anyone tried the above, or something similar, in a CS? Any results to report?
Thanks again folks!
Make a boat to fit in your smoker box to hold the tea, sugar, rice or wood chips. I have done it with both rice and wood, slightly different flavor from each one but both are great.
Joseph,
This is one of my favorites.
As explained earlier, make a boat out of aluminium foil. Put your tea, rice, brown sugar mixture in it and place in the smoke house. I prefer to use oolong tea, one-half wild rice/one-half basmati rice, and deep brown sugar. This produces a deep coating on the duck. The duck carcass is rubbed with Black Salt (if available otherwise regular sea salt) and Black Pepper (I also use Szechuan Pepper in the rub). I stuff the cavity with chopped green onions (scallions) orange or tangerine slices, and chopped shallots. Also, it is wise to prick the duck with a fork all over to let the grease out. For a more crispy skin you will want to finish in an oven at at least 400 deg. Fahrenheit.
Good luck and Bon Apetit!
Gilly
This is one of my favorites.
As explained earlier, make a boat out of aluminium foil. Put your tea, rice, brown sugar mixture in it and place in the smoke house. I prefer to use oolong tea, one-half wild rice/one-half basmati rice, and deep brown sugar. This produces a deep coating on the duck. The duck carcass is rubbed with Black Salt (if available otherwise regular sea salt) and Black Pepper (I also use Szechuan Pepper in the rub). I stuff the cavity with chopped green onions (scallions) orange or tangerine slices, and chopped shallots. Also, it is wise to prick the duck with a fork all over to let the grease out. For a more crispy skin you will want to finish in an oven at at least 400 deg. Fahrenheit.
Good luck and Bon Apetit!
Gilly