Smoke up a Storm with the Davis & Waddell Infusion Smoker
David Kahn |
Short for time but can't be short of flavour?
Smoking the easy and quick way with Davis and Waddell.
My husband smokes meat. As in he will regularly dedicate 12 hours of a weekend to cooking some ribs to perfection, or 18 hours to making the perfect pulled pork. It’s a hobby that he loves and the amazing flavours and textures of the meats he achieves are worth the dedication.
Me? I don’t have that sort of time on my hands. I work as a mum, blogger, school bus (lol), freelancer writer and food photographer, cook, cleaner, Laundromat. And smoking stuff for me needs to be quick and easy.
If you want impressive results in under 5 minutes, then the Davis and Waddell Infusion Smoker is for you. Basically, it can help you to achieve smoke cheese, fish, dried fruit, chocolate…wherever you want to go with smoky-ness!
There are many smoking chips to choose from, including Apple Wood Chips or Hickory Wood Chips and literally, all you need is a vessel with a lid to capture the smoke within to ensure your food infuses all the way through. Whether you use a Tupperware container or a cute cloche style container like I have, you will achieve smoky food in 2:12. Yep, Two minutes and about 12 seconds.
First of all, not included in the package are the “AA” batteries and the matches, but once you’ve sorted out those two things you are ready to go. The next problem: choosing what to smoke. So far, we have tried a nice aged cheddar and also some Himalayan salt for a smokey BBQ rub.
First of all make sure the food to be smoked is under some sort of container, even an upturned bowl will do, although you might enjoy the visual of the smoke wafting around inside like we do, so something with clear glass is ideal. Insert the tube under the edge.
The simplicity of use is stunning, put in the batteries, fill the smoking chamber with a pinch of the wood chips (you can also use tea or herbs). Light the chips with a match (for safety reasons don’t use a lighter or anything else to light it as it will get too hot). Watch the smoke fill up the container with the food in it for about 12 seconds (but never longer than 30 seconds).
Remove the tube from the container and allow the smoke to stay in the container for about 2 minutes. At this point the smoke is continuing to infuse into the food. After 2 minutes, the cheese or whatever you have smoked is ready to eat!
Now, why did we smoke some salt? And what salt did we use?
Well, recently at a BBQ shop they had smoked salt on the front counter for sale. As with all things smoked it was about 6000 times the price of normal unsmoked salt. Making a BBQ rub is a great way to use smoked salt, so we did some Himalayan Pink rock salt with the Davis and Waddell smoker to infuse some smoky flavour.
It will be the perfect rub to use when lighting the gas BBQ with friends and family this summer as it is both a quick and inexpensive solution and we will still end up with the smoky flavour we wanted.
You could also infuse smoke into salt flakes for sprinkling on roasted potatoes or for making your roast meats taste even more amazing.
Watch this video by Davis & Waddell to see just how quick and easy it is to smoke your favourite dishes.
Davis & Waddell is a well-known Australian kitchenware brand the combines innovation with style to provide quick and easy kitchen essentials.Click here to shop the entire rangeAbout the author:
Kylie blogs at Kidgredients. She is a mum to Miss 7 and Master 5 and loves to feed them wholefoods and homemade meals. Her blog is full of easy to make family meals and lunchbox items. Have a look, you might find a new family favourite.
Me? I don’t have that sort of time on my hands. I work as a mum, blogger, school bus (lol), freelancer writer and food photographer, cook, cleaner, Laundromat. And smoking stuff for me needs to be quick and easy.
If you want impressive results in under 5 minutes, then the Davis and Waddell Infusion Smoker is for you. Basically, it can help you to achieve smoke cheese, fish, dried fruit, chocolate…wherever you want to go with smoky-ness!
There are many smoking chips to choose from, including Apple Wood Chips or Hickory Wood Chips and literally, all you need is a vessel with a lid to capture the smoke within to ensure your food infuses all the way through. Whether you use a Tupperware container or a cute cloche style container like I have, you will achieve smoky food in 2:12. Yep, Two minutes and about 12 seconds.
First of all, not included in the package are the “AA” batteries and the matches, but once you’ve sorted out those two things you are ready to go. The next problem: choosing what to smoke. So far, we have tried a nice aged cheddar and also some Himalayan salt for a smokey BBQ rub.
First of all make sure the food to be smoked is under some sort of container, even an upturned bowl will do, although you might enjoy the visual of the smoke wafting around inside like we do, so something with clear glass is ideal. Insert the tube under the edge.
The simplicity of use is stunning, put in the batteries, fill the smoking chamber with a pinch of the wood chips (you can also use tea or herbs). Light the chips with a match (for safety reasons don’t use a lighter or anything else to light it as it will get too hot). Watch the smoke fill up the container with the food in it for about 12 seconds (but never longer than 30 seconds).
Remove the tube from the container and allow the smoke to stay in the container for about 2 minutes. At this point the smoke is continuing to infuse into the food. After 2 minutes, the cheese or whatever you have smoked is ready to eat!
It will be the perfect rub to use when lighting the gas BBQ with friends and family this summer as it is both a quick and inexpensive solution and we will still end up with the smoky flavour we wanted.
You could also infuse smoke into salt flakes for sprinkling on roasted potatoes or for making your roast meats taste even more amazing.
Watch this video by Davis & Waddell to see just how quick and easy it is to smoke your favourite dishes.
