BeerPalate
New member
Decided to smoke some scallops in my #1 on a whim.
-Very small amount of almond wood (maybe 1oz)
- tossed the scallops with juice from 1/2 lemon and a little salt and pepper.
- set #1 to 250
- one temp hit 175 (nice smoke puffing), I opened up and put in the scallops
- cooked 15 minutes and pulled.
- finished with a quick sear in the skillet.
For not a lot of planning, these turned out fantastic. Keeping low heat got them plenty of smoke (not too much) without overcooking.
I think next time I'll
- hand pick the scallops
- salt only, maybe a little shishito pepper on top
- if lemon only a drizzle during the sear
Can't wait to try again.
-Very small amount of almond wood (maybe 1oz)
- tossed the scallops with juice from 1/2 lemon and a little salt and pepper.
- set #1 to 250
- one temp hit 175 (nice smoke puffing), I opened up and put in the scallops
- cooked 15 minutes and pulled.
- finished with a quick sear in the skillet.
For not a lot of planning, these turned out fantastic. Keeping low heat got them plenty of smoke (not too much) without overcooking.
I think next time I'll
- hand pick the scallops
- salt only, maybe a little shishito pepper on top
- if lemon only a drizzle during the sear
Can't wait to try again.
