Could you smoke a sauce?
I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide lots of smoke. Keep the lid of the pot off and just put the lid of the weber on.
Can you actually impart smoke flavours to a liquid like this or would it be better just to roast the peppers before you make the sauce?
Best Answer
What you're describing isn't all that different from how they make various products like Liquid Smoke (make smoke along with steam, then condense that steam). You will need to make sure that some actual condensation occurs (for example, by having a lid for the smokey vapor to condense onto).
However, it may be simpler to add a liquid smoke-type product directly; at least the main brands are actually smoke distillates (and not artificial flavorings or similar) and thus should be effectively identical to this process, but quicker.
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Quick Answer about "Could you smoke a sauce?"
smoking the sauce will produce different results, but both will impart smokiness. So, you can, in fact, impart smoke flavor in a liquid by using a smoker.Can I smoke my BBQ sauce?
Start up smoker using mesquite wood and get it up to a temperature of 225-250F. Add all ingredients to a blender or food processor and pulse until smooth. Pour the sauce into a foil lasagna pan. Place the pan in the smoker and smoke the sauce for 3 hours.Can you smoke liquids?
Liquid smoke is a powerful and flavorful cooking ingredient that you can add to meats and other foods to give them a smoky barbecue flavor. It is possible to make your own liquid smoke at home, but you do need a chimenea, smoker, or grill that has a chimney on it.How do you make a sauce for a smoker?
Prep your smoker to 250 degrees. Quarter the tomatoes, remove stems, and then toss with olive oil, salt, pepper, and old bay seasoning, and place them on a foil lined sheet pan. Smoke them for up to 2 hours or until they look slightly soft and roasted.Can you use liquid smoke in a sauce?
3. Use it in sauces and dressings. Liquid smoke can be added to a range of sauces and dressings for depth and an extra kick. You only need a few drops to easily enhance your salad dressings or BBQ marinades.Smoky Homemade Barbecue Sauce
More answers regarding could you smoke a sauce?
Answer 2
I've definitely done this with ketchup before, with a couple key tweaks:
- Spreading the sauce onto a rimmed baking sheet. This is to maximize surface area for smoking.
- I used a Traeger pellet-smoker, so I'm not sure how a Weber might work.
I'm not sure how effective this'll be in your case, but the general principle is sound (and delicious). Example recipe using the same process
Answer 3
Better or worse is a judgement call. Smoking the peppers then making the sauce v. smoking the sauce will produce different results, but both will impart smokiness. So, you can, in fact, impart smoke flavor in a liquid by using a smoker. For example, I've smoked water, then used it to cook eggs.
Answer 4
This will definitely work, but I would recommend stirring it every once in a while as it will mostly be affecting only the surface. A shallow vessel with a larger surface area will also impart more smokiness faster.
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