'Smoke and Spice' and Chris Schlesinger's books cover smoking vegetables.
Most vegetables can be smoked with tremendous results. Use temps 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 of stick to the grill. Most vegetables can also be grilled directly at higher temps but this is a different flavor than smoking.
Whole sweet or whote potatoes- prick with fork, rub with oil smoke 2 hours.
Quartered potatoes-rub with oil and season, 40 minutes.
Large onions- Cut in half, wrap in foil and cook 30 minutes- open foil flat, season, and continue smoking for 40 minutes.
Sliced onions- rub with oil and smoke 40 minutes.
Artichokes- trim tips, soak in olive oil and lemon juice for 1 hour- smoke 1½ hours- steam over boiling water 30 minutes.
Corn- husk on- peel back husk to remove silk- soak in waterfor 2 hours- rub with oil and reposition the husk- smoke for 1 hour. - husk off- blanch in boiling water for two minutes- rub with oil- smoke for 30 minutes until golden brown.
Eggplant- slice ½" thick- lightly salt and allow to drain in colander for several hours- rub with oil,season, smoke 40 minutes.
Peppers- bell and chiles- rub with oil and smoke 40 minutes.
Mushrooms- especially portabellas- marinate in oil based dressing for 1 hour-smoke for 20 minutes- this can take the place of burgers.
Squash- cut in half, do not remove seeds, rub cut surfaces with oil, smoke cut side down for 2 hours.
Zucchini- rub with oil and smoke 1 hour.
Tomatoes- cut in half, rub with oil, smoke 20 minutes.
Posted to bbq-digest V5 #729 by Kit Anderson <kitridge@...> on Nov 28, 1997
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