I’m recovering from a disaster where we smoked some duck and chicken thighs in a wok lined with tinfoil using a smoking mixture of rice, brown sugar, tea leaves, and orange peels. We did it outside on a punk burner. Without even realizing it we burned the tea and tainted all the food with a burned smoky smell. Please note that the meats were steamed and finished cooking prior to smoking.
I’m assuming we just had the heat to high, but we followed the directions found online. My questions are as follows and really appreciate any ideas or answers.
1. Has anyone used this smoking technique successfully and if so how?
2. How do the various ingredients, rice, sugar, tea interact with each other and what is the purpose of each especially the sugar and rice?
3. I had thought of using one of the portable smoke infuser’s but can’t find one that looks like it would be able to take the total list of ingredients. Without knowing the purpose of each of the ingredients would just using the tea leaves in the smoke infuser be sufficient?
thanks,
Paul
I’m assuming we just had the heat to high, but we followed the directions found online. My questions are as follows and really appreciate any ideas or answers.
1. Has anyone used this smoking technique successfully and if so how?
2. How do the various ingredients, rice, sugar, tea interact with each other and what is the purpose of each especially the sugar and rice?
3. I had thought of using one of the portable smoke infuser’s but can’t find one that looks like it would be able to take the total list of ingredients. Without knowing the purpose of each of the ingredients would just using the tea leaves in the smoke infuser be sufficient?
thanks,
Paul
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