Well, I finally caved and bought
this.I'm thinking about doing lamb "two ways" for Easter...a rack and leg, both done sous vide, but then smoking the leg with my new toy. (Both would also be seared apres sous vide.)
I'm also looking forward to smoking some mozzarella for a recipe I have for blue corn chiles rellenos.
If you could add a smoky flavor to anything, what would it be, and what kind of smoke?
Amy