So I'm trying the smoke-dried tomatoes recipe. First off, my cast-iron pan was rusted from when I did pizza, so I had to scrub that out a bit.
I only bought 20 tomatoes in case I goof it somehow, which, in my case, may happen. I did start with a few pieces of smoke wood instead of one at a time. We'll see if that's too bad.
The sun has come out, though, and the temps are getting warmer. With just the electric burner, it was about 145. Now it's hit 155 and may get warmer as the day goes on. I'll have to lower the setting on the burner here in a few minutes.
(update)
So, I neglected to leave the top vent open. The smoke wood did not smoke much. I finally opened it and looked and the chunks were blackened, but not burned up.
I opened the vent and now we're smoking again, but six hours in, not sure how well that's going to do for the flavor. We'll see.
20 tomatoes
Rack 'em up
I only bought 20 tomatoes in case I goof it somehow, which, in my case, may happen. I did start with a few pieces of smoke wood instead of one at a time. We'll see if that's too bad.
The sun has come out, though, and the temps are getting warmer. With just the electric burner, it was about 145. Now it's hit 155 and may get warmer as the day goes on. I'll have to lower the setting on the burner here in a few minutes.
(update)
So, I neglected to leave the top vent open. The smoke wood did not smoke much. I finally opened it and looked and the chunks were blackened, but not burned up.
I opened the vent and now we're smoking again, but six hours in, not sure how well that's going to do for the flavor. We'll see.
20 tomatoes
Rack 'em up