Smoked Avocado Guacamole!

[smokenoob]

We ate at the Pink Adobe in Santa Fe the other day and tried the Smoked Avocado Guac appitizer. Man that had a great smokey taste!
How the heck does one smoke an Avocado? 😛😁

[Panhead John]

I usually use a pipe.

[Purc]

Pipe, yes because a clip will crush a ripe avocado

[texastweeter]

Can't roll it tight.

[Duanessmokedmeats]

Also hard to keep it lit.

[smokenoob]

Bunch of:

[DaveD]

...

[SheilaAnn]

And there’s this…..

https://amazingribs.com/tested-recipes/vegetable-slaw-salad-and-dressing-recipes/grilled-guacamole-recipe/

[smokenoob]

And there’s this…..

https://amazingribs.com/tested-recipes/vegetable-slaw-salad-and-dressing-recipes/grilled-guacamole-recipe/

close! our half avocado was smoke blackened and served whole (1/2). I wonder how they got a half avo black on the skin side.

[Panhead John]

Jerry, it’s not polite of you to come in here with a common sense question while we hijack your thread……🥸

[SheilaAnn]

Smoked and blackened? Yum!!!

[smokenoob]

I feel like I’m herding cats……

[Donw]

Here is a link from Weston. Does this look like what you were served?

https://westonbrands.com/recipes/smoked-avocados-deconstructed-smoky-guacamole

[smokenoob]

that looks close! I figured it would be a low temp smoke.
It had a nice smokey flavor.

[Michael_in_TX]

Thinking about this....with the flesh (what an odd term to use for fruit) being almost like glue, it is just going to suck up any smoke particles that hit it. So, you probably get a good smoky flavor fairly rapidly without "cooking" the fruit.

[SheilaAnn]

I like this train of thought. Imho, let’s think stone fruit or pineapple…..much firmer flesh so it would be able to take on more grilling/smoke as opposed to the more delicate fruit avocado. That said, would grilling/smoking coax an under ripe avocado to smooth deliciousness? With the added bonus of added smoke? (I see Michael_in_TX head exploding).

[Michael_in_TX]

SheilaAnn I believe it would...as heat would soften the cell walls (what makes them creamy) much in the same way that the natural ethylene gas softens them in the ripening process. A key difference would be it would be a more rapid process so it might be very easy to overdo it. Cold-smoking might be ideal for an avocado that is already at the right level of ripeness.

[Michael_in_TX]

SheilaAnn (Full disclosure: the only reason I know anything about ethylene and avocados is I went into a deep-dive into this about a year ago lol.)