Easy smoked camping recipes

1. Sprinkle salt and pepper on the chicken thighs and pat them dry with kitchen paper.

*When seasoning, don't forget to remove the moisture with salt. Especially when using liquid seasonings such as soy sauce or noodle soup base, be sure to wipe the surface thoroughly. Also, let the seasoning soak in for a while overnight.

2. Dry in a well-ventilated place or in the refrigerator for about 15 minutes.

3. Place in a smoker and smoke for about 20 minutes.

4. Add the smoked chicken to a skillet with olive oil and cook until cooked through.

Smoking is not a way to cook meat, so it needs to be heated after smoking. Also, the process is the same even if you use pork belly or a block of beef instead.

1. Seasoning

It is recommended to season the meat heavily. A simple salted marinated dish is fine, or you can make it teriyaki-style with soy sauce and sugar, Italian-style with basil, or even add curry powder. For beginners, yakiniku sauce or noodle soup base are recommended, as they do not require any seasonings. These seasonings should be left to marinate overnight.

2. Drying

Moisture is the enemy of smoking. Moisture-rich ingredients may not absorb smoke well and can also cause bacteria to grow.

After removing it from the seasoning liquid, wipe off the moisture on the surface with kitchen paper, then let it dry thoroughly in a well-ventilated place for about 20 minutes.

You can also dry your camping gear by storing it in the refrigerator without wrapping it the night before your trip. We recommend using this method, especially on bad weather days or when the outside temperature is above 20 degrees.

3. Smoked

Once the ingredients are thoroughly dried, they can be smoked in a smoker. For camping, we recommend using easy-to-use cherry blossom smoke chips for warm smoking.
Heating times vary depending on the smoker, so be sure to read the instructions carefully before smoking.

4. Charcoal sauté

Finally, sauté over charcoal, and once cooked through, cut into bite-sized pieces.

Sakura

It is the most commonly used in Japan and is suitable for strong-smelling, peculiar ingredients, such as pork, lamb, and seafood.

apple

It has a sweet and mild aroma and pairs well with mild ingredients like chicken and white fish.

Hickory

These versatile smoke chips are recommended for a variety of ingredients, including meat and fish. Hickory is also common in the West and has a mild flavor.

Other smoke chips available include walnuts, but you can also combine several different types of smoke chips. Try to find your favorite combination.

These smoke chips are placed in the bottom or tray of the smoker. Place a portable stove underneath the smoker, light it, and when the smoke starts to rise, the smoking process begins.
If the food requires cooking, it will take about an hour to cook, but if you are just adding flavor, 5 to 15 minutes of cooking is sufficient.

mixed nuts

There are many types of nuts on the market, such as almonds and peanuts, that can be easily eaten by placing them on aluminum foil in a smoker and smoking them just enough to add flavor. They go perfectly with cherry chips, so be sure to give them a try!

boiled eggs

If you make boiled eggs, you can easily make smoked eggs by simply putting them in the smoker. This is especially recommended for people who are tired of the usual way of eating them! It goes well with any chips, including hickory, which has a mild flavor, and is easy and delicious.

cheese

You can make smoked cheese by simply putting solid processed cheese into the smoker. Cheese will melt if heated too much, so smoke it quickly for about 15 minutes. Apple chips are also recommended for a milder finish.

This time, we've introduced some easy smoked food recipes that even camping beginners can follow. Once you've mastered the basics, try changing the smoke chips to find your favorite flavor! Even with the same ingredients, you can enjoy a variety of different flavors just by using different smoke chips.