Phil Harbison wrote: > > I like the idea of smoking
the sauce but I don't want any grease > in the sauce.
I'm using an OK-Joe vertical smoker. Would a second >
pan filled with sauce placed on the top rack interfere
with the > cooking process? This sounds like a good
way to make a weak form > of liquid smoke. That might
be good in some recipes. >
My dad did that for as long as I can remember. Scott
takes the idea one step farther, letting meat juice
drip in. With Scott's method, you'll probably want to
refrigerate it so the fat will harden and be easy to
remove.
What I do is make my sauce, but keep it a little on
the thin side. I pour it into a pyrex dish, and set it
off to the side on the smoker for the last few hours.
You'll get a blackish film that forms on the surface.
Just stir that in every half your or so, until you get
the flavor you want. Much better than using liquid
smoke.
