Gday Joe
Well there’s good news and bad news….
First the bad. Upset the good wife by making smoke in her kitchen. My bad.
Left the tufu under wrap for a couple in the fridge for the smoke to mellow. Secound mistake. Leaving the tufu in plan sight blocking space in the fridge.
We ate the boo cho with onion and carrots noodles a sesame seeds in oyster sauce.
Chooks got the tufu. So will get paid back with some eggs.
But it does work well with some simple things in the home. Recon if you like fish it would work with something like salmon.
Didn’t dare to smoke inside. But I did line the smoker box with aluminium foil then only used tea leaves and rice this time ( the melted sugar makes a mess)
Smoked the salmon for 15mins turned out a bit darker than I’d normally get but tasted great. Wife made no comment!
I’ve used just some Aldi frozen Salmon. Defrosted pat dry and oil.
If you want to take it to the next level brine the salmon.
Cup of hot water 1 teaspoon cooking salt. Can add some aromatics. Tyme rosmary etc. Cool. Leave over the day in a cliplock bag with the air squeezed out in the fridge.
Bring out rince pat dry oil and let it get up to room temp. You’ll find it will firm up the fish but don’t worry it will end up moist.
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