We started working with an Aladin Smoker that we were given from John Koerner & Company because Aki is going to be using it for a demonstration at the WCR Conference in April. We feel fortunate to have gotten our hands on the Aladin and a few attachments. The cloche with the insert for the smoker is a more elegant solution than the one I made for our smoked coriander. The wide mouth in at the top of the smoker sparked an idea. I used smoking pellets instead of saw dust in the Aladin. They smoldered longer and did not clog up the fine meshed screen in the bottom of the burning chamber.
For our first test with the smoker we smoked brie right on the cutting board. It was awesome. And it has me revisiting the idea of smoking foods to order. Particularly with the cloches and other attachments. Now time will tell how this smoker holds up in our kitchen. If the first trials are any indication, we are going to have a lot of fun with this one.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
