Smokinlicious® Smoking Wood Tips

Collage of Smoked Chestnuts go on a Stovetop Smoker

SMOKED CHESTNUTS ON A STOVETOP SMOKER!

Depending on where your located, chestnuts may only be available for a short period each year, usually around the holidays. Mostly pan roasted in the oven, why not do something unique with this prized fruit and smoke them! In addition to the chestnuts, you’ll need a stovetop smoker, purchased or you can make your own with tools likely in your kitchen. You can see our writing on the “The Kitchen Find” which will guide you on what is needed.

You will also need:

• Minuto® Chips Size #6 from SmokinLicious®
• a cutting board and knife
• about 2 hours of time. Be sure you also have a hood vent where you will be using the stovetop smoker in order to maintain a smoke-free kitchen.

You will find chestnuts available prepackaged or in bulk when in season. Although the packaged product will include a directive to cut an X in the flat surface of each nut, I grew up in a household where we always cut off the stem side. This is the small, dark cap side to the chestnut. The chestnut has a cap and a pointed end giving it a bloated teardrop look. I have found that when smoking, I get better control of the smoke infusion with a fresh cut to one end. Keep in mind, not all the chestnuts purchased will likely be viable as often mold will take hold of some of the chestnuts which you won’t see until you cut into them. As the chestnuts age, they can develop a fuzzy mold on the outside which will tell you not to waste your time cutting that one open! Simply discard!

Generally, chestnuts have a flat side and a rounded side.

To prepare them:

• lay the chestnut on the cutting board with the flat side down. Place your knife blade over the small dark cap, and slice off in one motion. This will reveal the chestnut meat inside which will have a yellow-white hue. Once the cap is off, you’ll be able to tell if any mold has set in as it will have a marked gray/black appearance. If any mold is noted, discard the chestnut as it won’t cook tender. If the majority is free of mold, go ahead and keep it for the smoking/cooking process.

To do stovetop smoking, there are 4 parts needed:

• a pan to hold the heat and wood chips
• a drip pan to prevent rendered fat and juices from entering the wood. Generally, you only need the drip pan when you actually have a food item that will produce juices or fat drippings.
• a grill pan
• a lid.

Note: Smoked chestnuts will not produce any drippings though they do have a percentage of water that will be released as steam into the lid of the pan. Just be sure when you open the lid that you keep any collected water from dripping back into the cooking grate.

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