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Aromatic Smoke for the Smoker

Source of Recipe

Linda Leone 1993/Salmon River


List of Ingredients

onion skins
garlic skins and ends
Celery ends and leaves
1/2 C wine vinegar
Fine herbs
pickling spice(optional)
Carrot ends and peels
turnip peelings
parsnip peeelings
leek ends
2 whole cloves
good pinch thyme
1-2 bay leaves
parsley stalks
juniper berries


Recipe

Basically this is just like making a vegetable stock or bouillon. Add all ingredients to the water pan in the smoker on the second level (just above the coals), add water to 3/4 deep in the pan. Place your roast on the rack above so the juices drip into the water pan. Cook the roast or other meat, 3-8 hours according to the manufactures instruction for type and weight of meat.
Baste as necessary.
During the basting and cooking process, use a spray bottle of white vinegar to extinguish flare ups and flames in the coals. The vinegar helps force the smoke up into meats and is an aromatic.
To use the liquid as a stock or gravy, Strain through a cheese cloth in a colander and save the liquid. Thicken with cornstarch or rice flour as you would for corned beef and cabbage.
Citrus peel may be used with some fish and fowl, Add ginger, whole allspice, mustard seed and peppercorns.

Fine herbs; parsley, chervil, tarragon and chives

Pickling spice; celery salt, allspice, clove, bay leaf, mustard seed, peppercorns, tarragon, paprika, laurel, mace and cardamom.