[Can you give me some pointers on smoking vegetables
"Smoke and Spice" and Chris Schlesinger's books cover smoking
vegetables--check them out. Most vegetables can be smoked with tremendous results. Use
temperatures of 200-220F. The time depends on the size of the pieces. Here are some
general guidelines gleaned from "Smoke and Spice". They should be rubbed with
oil or Italian dressing before cooking so that they don't dry out or stick to the grill.
Most vegetables can also be grilled directly at higher temperatures but this is a
different flavor than smoking.
Whole sweet or white potatoes--prick with fork, rub with oil and smoke 2
hours. Quartered potatoes--rub with oil and season and smoke for 40 minutes.
Large onions--cut in half, wrap in foil and smoke 30 minutes--open foil
flat, season, and continue smoking for another 40 minutes. Sliced onions--rub with oil and
smoke 40 minutes.
Artichokes--trim tips, soak in olive oil and lemon juice for 1 hour and
smoke for 1 1/2 hours, then steam over boiling water 30 minutes.
Corn with the husk on--peel back husk to remove silk, then soak in water
for 2 hours. Rub with oil and reposition the husk and smoke for 1 hour. Corn with husk
off--blanch in boiling water for two minutes, then rub with oil and smoke for 30 minutes
until golden brown.
Eggplant--slice 1/2" thick, lightly salt and allow to drain in
colander for several hours. Rub with vegetable oil, season, smoke for 40 minutes.
Peppers--bell and chiles. Rub with oil and smoke for 40 minutes.
Mushrooms--especially portabellas, marinate in oil-based dressing for 1
hour and smoke for 20 minutes.
Squash--cut in half, do not remove seeds, rub cut surfaces with oil and
smoke cut side down for 2 hours.
Zucchini--rub with oil and smoke for 1 hour.
Tomatoes--cut in half, rub with oil, smoke for 20 minutes.
Vegetables are easy to do in the smoker. Try these:
Whole carrots: scrape and wash. Brush lightly with a little olive oil
and grill for about 35 to 40 minutes at 350F. I put them on the grill at the same time the
corn goes on. They are surprisingly delicious. Oh, don't forget to turn corn and carrots a
time or two as they are grilling. I use a Weber Gas grill for these items. When I think
the carrots are done, I just take one off, cut off a piece, and eat it. If not quite
ready, it goes back on for a few more minutes. Couldn't be easier!
Grilled onions are great too, and easy to do. Slice about 1/2 inch
thick, brush with a little oil (both sides), and grill till caramelized, turning once. If
you try to turn them too many times they will start to break up. Try to get a good
1015-Vidalia variety of onion. The smell alone, while grilling, will drive you crazy.
List members report on the success of grilling all kinds of vegetables:
eggplant, zucchini, tomatoes, to name a few. Just brush the sliced veggies with a little
olive oil and grill over hot coals (or gas) about 10 minutes on a side. Cut tomatoes in
half and grill 10 minutes on a side also.