December 2017

Bringing smoke flavor to stuffed squid done on the plancha will provide wonderful and unique flavor to this appetizer.


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We love demonstrating the versatility of SmokinLicious® products with all types of equipment. We’re taking our Piccolo® wood chips to the plancha to smoke infuse some stuffed squid for a unique appetizer. Don’t own a plancha? You can do the same thing with a standard stovetop griddle and a small roasting rack. Or, use a charcoal or gas grill with some wood chunks for the same smoky flavor.

Plancha CookingOur plancha on the stove ready for us to add smoker wood chips and the stuffed squid.

A plancha is a flat top grill made of heavy metal that can be placed on any type of heat source: electric, gas, infrared, induction, charcoal grill, gas grill. Basically, a plancha is a griddle made of metal.

What’s great about a plancha is you can do simple hot smoke infusion using a micro wood chip that is quite fast due to the intense heat these quality metal cookware pieces produce.

My plancha is made by the French company, Mastrad. I prepare the plancha by placing it on my heat source – in this case my gas range – set the heat level to medium-high, place a handful of SmokinLicious® Piccolo® Wood Chips in Beech size #10 on the plancha, and place the two smoking racks on the griddle. I’ll give the wood chips about 5 minutes to heat up and start releasing smoke, then it’s time to place on the stuffed squid bodies.

Stuffed Squid Ingredients

For our stuffed squid you’ll need to gather the following ingredients in addition to SmokinLicious® Piccolo® Smoker Wood Chips (Beech):

  • 2 large ripe tomatoes, seeded and diced
  • 1-1/2 heads of frisee or other green lettuce, coarsely chopped
  • 2 teaspoons capers
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1 lime, zested and juiced
  • Kosher salt and fresh ground pepper
  • 1-1/2 pounds squid, bodies only, rinsed – should be about 8 bodies

Stuffed Squid- Making Stuffing

Time to make the squid stuffing. Taking a medium bowl, combine the seeded and diced tomato, chopped greens, and capers. In a small bowl, make the dressing by whisking together the 2 tablespoons extra virgin olive oil, lime juice and zest, salt, and pepper. Drizzle over the stuffing mixture and toss to coat.

Stuffing the SquidAfter stuffing the squid we're usin toothpick to hold it closed during the cooking process.

Taking one squid body at a time, fill with the stuffing mix using a teaspoon within ½ inch of the open top. Then lace a toothpick through the top. Brush all the bodies with the remaining teaspoon of olive oil. Then they’re ready to place on the hot plancha.

Stuffed Squid- Plancha CookingThe stuffed squid on the plancha ready for smoke infusion by our Smokinlicious Piccolo Beech smoker wood chips.

With the wood chips hot and releasing smoke vapor, I place the readied stuffed squid on the cooking racks. These will cook and smoke for about 7 minutes before I will turn them. Another 4-5 minutes on the other side, and you’ll see a golden hue and plump shiny bodies emerge. Turn off the heat to your plancha and carefully remove the squid. Cut into 1-inch slices and serve warm.

There are many variations to stuffing squid bodies but this is one that is essentially vegetarian in design so it can be enjoyed by everyone.


Purchase products:

Wood Chips- Piccolo®

Additional reading:




Dr Smoke- "This is a must try appetizer combination and very easy to do on the plancha."

Dr Smoke- “This is a must try appetizer combination and very easy to do on the plancha.”


Our smoky bourbon cranberry cocktail sit elegantly on our silver tray and perfect for holiday celebrations during the colder months.

Smoky bourbon cranberry cocktail is a simple but elegant drink for holiday celebrations during the colder months.


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For those of you who love bourbon, we’ve got a special cocktail for the sampling. This is a rather festive drink containing cranberry. We add an additional layer of flavor by cold smoking the cranberry cocktail syrup for a unique blend of sweet, tart, and smoky. Let’s get started on how it’s done.

Smoky Bourbon Cranberry Cocktail- Making Cranberry Syrup

Our smoked bourbon cranberry cocktail starts with the ingredients for a cocktail syrup. Similar to traditional simple syrup, this one has a bit more acid in the form of white wine vinegar. You’ll need to gather together:

  • 1 cup of fresh or frozen cranberries
  • 1 cup of white wine vinegar
  • Sugar- 1 cup

You also need a saucepan and heat tolerant spoon.

Start by placing a saucepan over medium-high heat. Add the white wine vinegar and the cup of sugar and stir to dissolve the sugar. Next in, one cup of cranberries, fresh or frozen, though I’m using fresh as they are available at the time of this recipe. Bring the mixture to a boil stirring constantly. Once the sugar is dissolved and the cranberries have reduced, remove from the heat and allow to cool in the saucepan. While the mixture is cooling, let’s prepare the handheld smoker for the smoke vapor infusion.

Cold Smoking is in Your Hand

It’s never been so easy to produce smoked ingredients with the development of the handheld food smoker. It all began with The Smoking Gun which is the unit I will be using today, but know there are many options available to you. I set up my handheld food smoker with Sugar Maple Minuto® Wood Chips.

Bringing the cooled saucepan to a table, I have a piece of press and seal at the ready, but you can use plastic wrap, a food storage bag, or vacuum bag, anything that will provide a seal. I seal around the saucepan leaving a small opening to insert the tubing of the food smoker. Turning the unit’s fan on, I light the wood chips and allow the smoke vapor to fill the saucepan. Once filled, I release the tubing from the pan and seal the pan completely with the wrap, allowing the smoke to penetrate the cranberry syrup. The longer the pan stays wrapped, the more smoke flavor the syrup will take on. Once infused, remove the wrap and prepare to make the cocktail.

Smoky Bourbon Cranberry Cocktail- Building a Smoky Cocktail

To make the cocktail, place ice in a rock glass. Add ¼ cup plus a splash of your favorite bourbon. Add two tablespoons of seltzer and two tablespoons of the cranberry syrup. Stir and add a tablespoon of fresh cranberries. It’s now ready to serve! Smoky Bourbon Cranberry Cocktail – a unique drink for all those bourbon lovers you know.

Purchase products:

Wood Chips- Minuto®

Additional reading:




Dr Smoke- "This is a must try drink for the cold holiday celebrations!"

Dr Smoke- “This is a must try drink for the cold holiday celebrations!”

Our smoked Brussels sprouts with our creamy béchamel sauce make up this wonderful gratin. This is a great dish anytime but especially good around the holidays.

Gratin takes a smoky turn by using smoked brussels sprouts


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Gratin is one of those side dishes that usually gets made at the holidays or for a special occasion dinner. For some reason, it has the stigma of being difficult and time consuming.

Nothing could be further from the truth when you use our gratin recipe.

Gratin- Smoky Meets Creamy Goodness

In our previous series, we took whole Brussels sprouts and smoked them on the gas grill using Wild Cherry wood chunks. Taking the boldness of smoke, we knew blending that flavor with cheese would produce a balanced, creamy outcome.

Our ingredients table has seven simple ingredients to make up this wonderful gratin

Most gratin recipes don’t contain a lot of ingredients but the béchamel sauce can be tricky if you don’t stay with your saucepan the whole time. For our gratin recipe you will need:

▪ 2 tablespoons butter

▪ 2 tablespoons flour

▪ coarse salt

▪ fresh ground pepper

▪ 2 cups whole milk

▪ 1/3 cup shredded Asiago cheese

▪ 1/3 cup shredded 2nd cheese like Fontina though I’m using a leek cheese

▪ 2/3 cup grated Parmesan

▪ 1-1/2 pounds of smoked Brussels sprouts

First up, making the béchamel sauce.

Gratin- Béchamel Sauce

Our creamy bechamel sauce is being made in a pot on the stove top

Béchamel sauce is a fancy name for white sauce that starts with a roux of butter and flour. Begin melting two tablespoons of butter in a saucepan. Once melted we add 2 tablespoons of flour and begin the whisking process. This will produce a thick, paste like consistency. Gradually, add the two cups of whole milk, whisking the entire time. This is the key to a good béchamel sauce. Bring the sauce to a boil then reduce to low heat whisking again. Once thickened, season with salt and fresh ground pepper, and remove from the heat. Add in each cheese, whisking each addition until melted.

Gratin- Layer on the Flavor

Our mixture of smoked Brussels sprouts and the bechamel sauce in our pan ready for cooking in our oven at 350 degrees for 25 minutes.

Time to lay the smoked Brussels sprouts in a baking dish. Try to use a dish big enough to make one even layer of sprouts. Pour the béchamel sauce over the Brussels sprouts ensuring an evening coating. Take the 2/3 cup of Parmesan cheese and sprinkle over the sauced sprouts. Place the baking dish in a preheated 350°F oven for 25 minutes until bubbling and golden.

The cheese cuts through the mild bitterness of the Brussels sprouts while the smoke flavor adds that special taste bud tingle.


Purchase products:

Wood Chunks- Single Filet

For more reading related to

For more reading related to our recipes

Additional reading:




Dr Smoke- "Add a wonderful flavor to your gratin by adding smoked Brussels sprouts- your guests will love this recipe."

Dr Smoke- “Add a wonderful flavor to your gratin by adding smoked Brussels sprouts- your guests will love this recipe.”

The photo of our golden brown smoked cheese & bacon quiche was prepared with our homemade smoked cheese and baked at 350 degrees for 40 minutes.

Smoked cheese & bacon quiche was prepared with our cold smoked cheese. This golden brown beauty looks appetizing.


We’re putting a new flavorful twist to traditional quiche by adding a cold smoked cheese combination that’s perfect with this egg and cream based recipe. Be sure to see our previous series on cold smoking cheese on the stove top, then bring your favorite cheeses to this easy, basic recipe. We’re making smoked cheese & bacon quiche!

Our arrangement of 5 different textured cheeses put through our stove top cold smoking process. This method imparts great color and smoky flavor

Smoked Cheese & Bacon Quiche- Simple Ingredients Are Best

Quiche is one of those recipes that doesn’t have a lot of rules. The base is eggs, cream and pie shell or pastry. The fillings are yours to experiment with. For our Smoked Cheese and Bacon Quiche, you’ll need the following ingredients:

Sweating the Onions

We start off our recipe by first cooking the onion. Taking 1 yellow onion, peel the skin and dice this. Add 1 tablespoon of butter to a hot skillet. When melted, add the diced onion. Let this sweat for about 3 minutes until translucent, then stir. Cook until the onion browns and crisps slightly. This should take less than 6 minutes. Remove from heat and set aside while you begin to prepare the wet ingredients.

In the glass mixing bowl we have all of the ingredients for the basic recipe measured and ready to blend into a wonderful, creamy, smooth batter.

Basic Quiche Batter

After cooking the onion, it’s time to assemble the other ingredients to our quiche. Start with 6 large eggs in a large bowl. Add the ¾ cup of heavy cream and whisk until combined. Add the cooked onion, followed by the bacon that has been precooked and chopped. If you’re short on time, feel free to use precooked bacon strips commonly available in most grocery stores. Whisk all these ingredients together until well combined.

The final ingredients are your favorite smoked cheeses. In my version, I’m using Swiss, muenster, and fresh mozzarella, which have been previously cold smoked for about 4 hours. My technique was a stove top smoking application using a cast iron pan. You can visit our previous series on this technique. Once all the ingredients are combined, it’s time to pour the batter into the prepared pie shell. This recipe will make one 9-inch quiche. Now place in to a preheated 350°F oven for 40-45 minutes.

Smoked Cheese & Bacon Quiche- Golden, Creamy, Smoked Goodness

After cooking in a 350°F oven for about 45 minutes, a golden crust will form on the top. Allow the smoked cheese & bacon quiche to cool slightly before cutting it into serving slices. Loaded with the saltiness of the bacon, the creaminess of the smoked cheese, and the sweetness of the cooked onion, this is a great dish for brunch or dinner, or even served as an hors d’oeuvre. If you want to add more smoke flavor, feel free to ember cook the onions or smoke the bacon. Smoked Cheese & Bacon Quiche – soon to become your favorite quiche recipe!

Did we inspire you to make your own quiche? We need your comment and rating, so subscribe and follow us so you don’t miss a thing. Suggestions are always welcome as well on recipes and techniques you want to learn about. We are your source for all things wood-fired, providing tips, techniques, recipes, and the science behind the fire.

Purchase products:

Wood Chips- Minuto®

Additional reading:




Dr Smoke

Dr Smoke- “Enjoy this tasty quiche recipe featuring a cold smoked trio of cheeses.”