Where There's Smoke
Now that I’m all too close to being forty years old, I think I’ve reached the right point in my life to start smoking. To hell with the consequences.
I’ve jerry-rigged a hot smoker and, as you can see, some salmon was the first thing to feel the heat. My initial attempt was nicely cooked but only very lightly smoked, definitely more of a match for a Riesling Kabinett than a foil for an Islay malt (this is a wine blog, after all). Next time, I’ll try to lower the temperature and lengthen the smoking time.
Ultimately, I’d love to try cold smoking, but it’s baby steps and handy fire extinguishers for the time being.