As a barbecue pitmaster, I love smoking meats of all kinds. But as a restaurateur, I’ve learned that diners want more than just big hunks of meat. Luckily, smoky flavor translates well to many things-cheese, shellfish, fruit, nuts, olives, capers. If you know how to smoke meat, you’ll find that the technique for smoking these ingredients is similar. Just follow the chart and instructions here to produce surprisingly delicious smoked snacks and accents to main dishes.

WOOD不同类型的木材增加了不同的口味和不同水平的烟熏味。枫木和al木温和甜美。苹果，樱桃和桃子也温和而甜，但有果味。山核桃添加了更强的风味，搭配刺山柑和坚果等食物非常好。

Adjust the amount of wood chips to control the level of smoke. Besides the type of wood, another factor that a ects the smokiness of the food is how many chips you use. Foods that absorb smoke more readily or that will smoke for a short time need fewer, while those with long cook times or barriers preventing absorption, like skins or shells, need more.

将芯片浸泡约30分钟，然后在使用前排干。否则，他们会燃烧而不是闷烧和吸烟。

TEMPERATURESmoking is achieved over low, indirect heat. Just how low that heat should be depends on whether you want the food to cook (like scallops and oysters) or just soften slightly to absorb the smoke. If you’re smoking a melty ingredient like cheese, the temperature should be only hot enough to ignite the wood chips. This is called cold-smoking.

对于木炭烤架，点燃一个装满块木炭的烟囱起动器并燃烧，直到煤的边缘看起来灰烬。小心地将煤铺在木炭炉子的一半上。(If you’re cold-smoking, ignite half a chimney. Use three coals and leave the rest in the chimney set on bricks.) Close the lid to let the coals burn down to the desired temperature, monitoring with a probe thermometer stuck through the air vent if your grill doesn’t have one built in. Scatter the wood chips on the coals.

For a gas grill, ignite one of the burners and close the lid. Let the grill heat up to the desired temperature, adjusting the burner setting as needed, and then add the wood chips. If your grill has a built-in smoker box, use it according to the manufacturer’s instructions. If not, after-market smoker boxes are available, or you can wrap the soaked chips in a foil packet with lots of holes poked on top and place it directly on the lit burner, under the grate.

SURFACE薯条吸烟后，将食物放在烤架的部分，这些食物下面没有煤或燃烧器。足够大的物品不落入炉排，可以直接在上面。对于较小的物品，请使用穿孔的烤盘来防止食物在炉排中掉落，同时烟雾循环。对于这么小的食物，它们会穿过穿孔的锅，请使用金属馅饼。

时间根据下面的幻灯片中的说明盖住烤架和烟雾。
Try this method once with one of these foods and you’ll see how easy it is. Just don’t blame me if you take up smoking all the time.