Racks of ribs and briskets aren’t the only recipes that benefit from a bit of wood-fired flavor. The Pit Boss Kitchen has offered up tips and tricks for infusing smoky flavor into foods you may not have considered smoking before. From mastering the smoky cocktail to creating the perfect snack for any gathering, cold smoking is the way to put a smoke-infused twist on even the most unexpected items.
Cold smoking keeps the temperature at or below 80°F, infusing foods with smoky flavor without heating them up. We recommend using a smoke tube on your grill (powered off): fill the tube with pellets, light it, and place it on the grill. For best results, arrange foods in a shallow dish so more surface area can absorb the smoke.
Choose hickory or mesquite pellets for a bolder smoke, or fruit woods like apple for a milder flavor.
Enhance olive oil for drizzling on steak, mixing into salads, or making pesto by adding a touch of smoke.
Keep this finishing salt on hand to boost any dish—especially beef—with delicious smoky notes.
Take your lemonade or cocktail to the next level by chilling it with ice cubes infused with smoke.
Customize this easy snack by changing up the binder and seasoning—perfect for parties or everyday munching.
Storage: Keep smoked olive oil, sea salt, and nuts in sealed containers until use. Package oils in sealed jars and nuts in gift bags for thoughtful homemade presents.
Looking for more gift ideas? Check out our holiday gift guide.
Smoked turkey makes the best centerpiece for any holiday feast, delivering on flavor and texture every time. This year, put your best wing forward and skip the oven. This is a job for the Pit Boss.
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