Tea Smoking?

[Joe Milczewski]

Anyone ever done any tea smoking in their WSM and have any advice to give? What I want to make are some Chinese steamed buns with some kind of smoked pork shoulder. In a perfect world I'd figure out a way to smoke the pork over tea? My current thinking is to run the WSM as usual at around 250 but with no wood in the charcoal grate. Then I would place an aluminum foil pouch containing tea leaves and rice into the dry water pan with a few holes punched in the top of the pouch. The idea would be that there would be enough heat from the coals to cause the rice and tea within the foil to smolder and perfume the pork.

Crazy or crazy enough to work? Any help or advice would be appreciated.

 

[Dave from Denver]

typically for tea smoking the tea is placed into a dry wok and then the food elevated on chopsticks in the wok, with the cover on

your smoke pouch ought to work great, but you may want to prepare more than one just in case it runs out.

You'll also get a fair amount of smoke flavor just from coals cooking. Especially if you use no water pan and let your shoulder drip on the coals.