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23. SMOKED ROAST POTATO
INGREDIENTS
Kestral or Royal Blue Potatoes
Olive oil
Butter
Preheat the gas smoker to LOW: 105-135°C (220-275°F).
Peel the potatoes and cut into pieces no bigger than a golf ball.
Par-boil the potatoes in boiling water for 5-6 minutes.
Drain and them put them back into the hot pot, drizzle over some olive oil and a good dollop of
butter. Make sure all the potatoes are coated before removing from the pan (set the pan aside).
COOKING
Place the potatoes into the smoker for 10 minutes and then return them to the butter mixture.
20 minutes before you wish to serve dinner, place the potatoes into the oven or a frying pan to
obtain a crisp, golden shell.
24. SMOKED GARLIC
INGREDIENTS
Garlic
Whenever you have spare room in your smoker, place garlic pieces with the skin on, anywhere
you can. Serve as an accompaniment or store in a jar full of olive oil (great for salad dressings).
COOKING
Place inside the smoker and smoke for 20 minutes.
Serve with roast pork or use in an apple pie.
25. SMOKED SALT
INGREDIENTS
Non Iodised, course seat salt (or rock salt)
Water (in a spray bottle)
Consider smoking salt whenever you have spare room in your smoker (low temperature is best).
Spread the salt in a thin layer across some aluminium foil or in a roasting dish and give it a light
spray of water. Place it in the smoker and smoke for 1 hour on low heat.
Let the salt cool to room temperature and pack into your salt grinder or store as required.
COOKING
Place inside the smoker and smoke for 20 minutes.
Serve with roast pork or use in an apple pie.
