Tuesday, December 30, 2014
SMOKESTACK CULINARY SEASONING SMOKE
We have another Christmas stocking stuffer from my sister 'Thepresidentofcookies'. The Smokestack company has created a culinary seasoning smoke that is delivered in an easy convenient to use product. They offer different flavored smokes such as: hickory, mesquite, alder and applewood. These different woods have different meat flavor applications. What really differentiates this product is the addition of herbs and spices to the smoking woods. The wood and spices come in a resealable plastic container that is good for approximately 6 uses. This tube also contains a metal cannister with a hole in the top that holds the smoking material that is put on the fire to produce smoke. This product should be easy and convenient to use. We are going to try the Hickory flavor today on some chicken and sausage on the grill. Pull up a chair and watch the Smokestack works its magic.
This hickory wood also has the addition of vintage (?) oak, oregano and celery seed. The company recommends using this flavor with beef, chicken, lamb and vegetables. We built a charcoal fire using approximately 40 lit charcoals. They were placed on one side of our covered kettle grill. We then placed the Smokestack on the lit charcoals. Almost immediately smoke billowed out of this small container. The grill was put into position. The bottom vents were opened half way. The food was placed on the grill on the side away from the fire. The lid was put into positioned to create a indirect fire smoking chamber. Houston we have smoke-off. The aroma was of hickory. One hour later our smoked meal was ready.
Our chicken and sausage had a very nice smoke flavor. It did have the signature strong flavor of hickory. It was not overpowering possibly because the addition of oak, oregano and celery seed. Did I taste the oregano and celery seed? No, but it probably did add to the overall profile of the smoke flavor. Smokestack is a fun, convenient way to add smoke to your cook. Thankyou, Presidentofcookies for this bbq gift. We now have another excuse to fir up the grill this winter. (That was an attempt at humor. Our grill is going every weekend: "Neither snow nor rain nor heat nor gloom of night stays these cookers from the swift completion of their appointed cooking duties.')
The Smokestack Company