On another of the forums I frequent, somebody was going on and on about the merits of smoked honey. While I didn't see the point of it at first, I can now envision it being used as part of a glaze for fish or poultry, and it is popular to put into ice cream.
Any idea of how to approach this both in terms of smoking technique and wood used? I've never cold smoked, so I can't say if that would be an option, but I'd guess a low grade 200 degree normal smoke would do the trick assuming the stuff was stirred regularly in a flat bottomed pie dish or something.
(and sorry in advance if this recipe/process has already been detailed)
Any idea of how to approach this both in terms of smoking technique and wood used? I've never cold smoked, so I can't say if that would be an option, but I'd guess a low grade 200 degree normal smoke would do the trick assuming the stuff was stirred regularly in a flat bottomed pie dish or something.
(and sorry in advance if this recipe/process has already been detailed)