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Lower carb smoking

MommaE

Well-Known Member
Messages
518
Location
Canada
Type of diabetes
Type 1
Treatment type
Insulin
We have recently purchased a small electric smoker. Last nights first attempts, chicken breasts and half a cauliflower, were fine but a little bitter, a tad too smoky. I think we used too much wood. Does anyone have a favourite low carb smoker recipe? Thank you.
 
For a moment you had me thinking you were looking for low carb e-cigarettes, puzzled about what chicken breasts and cauliflower had to do with it! :hilarious:

I have no answer to your question, we smoke using an old fashioned smoker, but @AndBreathe might know more, she knows everything about just any kitchen gadget! :)
 
I think a lot depends on the type of wood used. Fruit woods like apple and cherry, and maple wood tend to produce sweet smoke.
 
I would agree with @miahara that much of the smoked flavour comes from the wood utilised, along with the time the food is in the smoker.

The trouble with anyone recommending "the best" when it comes to flavours or textures is that we all have our own ideas of what "best" means.

I'd suggest you just play around, and if you found a recipe too smokey then you could try experimenting with different timings. I would do that by deciding on x time in the smoker, but adding a bit more than really required, then taking a bit out sooner and leaving a bit in longer.

Of course that might lead to a small amount of food waste, but it might be a fast-track to your delicious.

I hope you find something you like soon, @MommaE

(We tend to smoke in the BBQ, so that we keep any smells that might linger a bit outdoors.)
 
I think a lot depends on the type of wood used. Fruit woods like apple and cherry, and maple wood tend to produce sweet smoke.
We used hickory yesterday but have bought some others to try too. I’m excited to try this out and am anticipating some deliciousness.
 
I would agree with @miahara that much of the smoked flavour comes from the wood utilised, along with the time the food is in the smoker.

The trouble with anyone recommending "the best" when it comes to flavours or textures is that we all have our own ideas of what "best" means.

I'd suggest you just play around, and if you found a recipe too smokey then you could try experimenting with different timings. I would do that by deciding on x time in the smoker, but adding a bit more than really required, then taking a bit out sooner and leaving a bit in longer.

Of course that might lead to a small amount of food waste, but it might be a fast-track to your delicious.

I hope you find something you like soon, @MommaE

(We tend to smoke in the BBQ, so that we keep any smells that might linger a bit outdoors.)
Thank you. Yes, I think it’s going to be a bit of trial and error. Like most new gadgets. The one we’ve bought is an outside appliance, thankfully we have electrical outlets on the decks, so didn’t notice any smelly problems yesterday…the walk back and forth was more of a nuisance than the smell.
 
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