Alright folks, gather ’round! Today I’m spillin’ the beans on my non-meat smoking adventure. I’m talkin’ veggies, cheeses, even fruits! Yeah, you heard right. I got tired of just smokin’ brisket, so I decided to branch out. Let me tell ya, it was a wild ride, but the results? Totally worth it.
First off, I grabbed my smoker. It’s a pretty basic electric one, nothing fancy, but it gets the job done. I usually use hickory wood chips, but this time I mixed it up with some applewood for a sweeter, milder flavor. Figured it’d go well with the veggies and cheese.
Veggie Prep:
- Bell Peppers: Cored ’em, halved ’em, and drizzled ’em with olive oil, salt, pepper, and a pinch of garlic powder. Simple, but effective.
- Onions: Just quartered ’em, same oil and seasoning treatment as the peppers.
- Corn on the Cob: Soaked ’em in water for about 30 minutes (keeps ’em from drying out in the smoker). Then, shucked ’em and gave ’em a light coating of butter and a sprinkle of salt.
- Portobello Mushrooms: Removed the stems, brushed ’em with balsamic vinaigrette, and sprinkled ’em with Italian seasoning.
Next up, the cheese! Now, this part’s crucial. You gotta use a cheese that won’t melt into a gooey mess. I went with:
- Cheddar: A nice, sharp cheddar, cut into blocks.
- Gouda: Smoked gouda is already amazing, but I wanted to see what I could do. Another block, ready to go.
- Mozzarella: The low-moisture kind, not the fresh stuff. Cut into blocks, just like the others.
Cheese Tips: I wrapped each cheese block in a double layer of cheesecloth. This helps to protect the cheese and maintain a good shape, prevent too much melting.
I also tried smoking some fruit. This was the most experimental part, but I was curious.
- Apples: Halved ’em, cored ’em, and brushed ’em with a mixture of maple syrup and cinnamon.
- Pears: Same as the apples, halved, cored, syrup and cinnamon.
Smoker Time: I preheated my smoker to about 225°F (107°C). This is the sweet spot for low and slow smoking, prevents burning.
Layering is Key:
- I placed the cheese on the top rack, furthest from the heat. The cheese will take on the smokey flavor while staying cool.
- Veggies on the middle rack. They can handle the heat a little better.
- Fruits on the bottom rack, closest to the heat source.
I let everything smoke for about 2-3 hours, keeping a close eye on the cheese. You don’t want it to melt, just absorb the smoke flavor. The veggies should be tender and slightly caramelized, and the fruits should be soft and infused with smoky sweetness.
The Results:
- Smoked Veggies: Incredible! The peppers and onions were sweet and smoky, perfect in fajitas or as a side dish. The corn was juicy and had a subtle smoky flavor that was out of this world. The portobello mushrooms were meaty and flavorful, great on burgers or as a vegetarian main course.
- Smoked Cheese: The cheddar and gouda were fantastic! They had a rich, smoky flavor that elevated them to a whole new level. The mozzarella was a bit more subtle, but still had a nice smoky tang. Perfect for snacking or grating over pasta.
- Smoked Fruit: These were the biggest surprise! The apples and pears were soft, sweet, and smoky, like a sophisticated dessert. I served them with a dollop of vanilla ice cream, and it was heavenly.
Lessons Learned:
- Don’t overcrowd the smoker. You need good airflow for even smoking.
- Check the cheese often. It can melt quickly if the temperature gets too high.
- Experiment with different wood chips. Each type of wood imparts a unique flavor.
Overall, smoking non-meat items was a huge success! It’s a fun way to add some unique flavor to your meals, and it’s surprisingly easy to do. So, grab your smoker and give it a try! You might just discover your new favorite way to cook.
