No Smoker Required...

Every weekend in the Wall Street Journal they feature an Eating & Drinking column that highlights food news, recipes, chef reviews, and dining options.  This past weekend (5/28/16) the following write-up appeared How To Smoke Meat w/o A Smoker by Steve Raichlen.

The author presents two recipes that illustrate how easy it is to smoke on a charcoal grill: oysters smoked on the half shell and cherry-smoked strip steaks.  With some charcoal, hardwood chips, and a low temperature (225-250 degrees) you don't need any fancy equipment to cook like a pro. Wood smoke has the unique ability to enhance and transform any food preserving its original flavor.

Here are 10 other ways (included in the article) to add smoke flavor without lighting a grill or smoker.

1.  LIQUID SMOKE - useful for reinforcing the smoke flavor of a barbecue sauce.
2.  SMOKED SALT - for steaks, chops, and other grilled meats.  Also for extra smoke in rubs.
3.  BACON - cured smoked pork belly makes everything taste smoky.....and better!
4.  HAM - smoked ham can add rich, smoky flavors.  Italian prosciutto.  Diced cooked ham.
5.  CHIPOTLE CHILIES - use to add fire to marinades, salsas and chili.
6.  PIMENTON - this Spanish smoked paprika delivers pungent smoke to dishes not easily
     cooked on a grill (eggs, pasta).
7.  SMOKED CHEESE - popular cheeses include cheddar, gouda, and mozzarella.
8.  LAPSANG SOUCHONG - this is a tea with smoky flavors.  Add to brines and marinades.
9.  RAUCHBIER - smoked beer from Germany used in sauces or mixed with cheese for fondue.
10. MEZCAL or SCOTCH WHISKY - smoky cocktails sprinkled on grilled recipes.