Project Smoke

8. Brush the top of the loaf with
   a little more olive oil and sprinkle
   with a little salt. Bake the loaf until
   the top is browned and firm and the
   bottom sounds hollow when tapped,
   30 to 40 minutes. Transfer the loaf
   pan to a wire rack and let cool for 10
   minutes. Remove the bread from the
   pan, cool for 10 minutes more, slice
   crosswise and serve warm. Serve with
   the smoked butter on page 203 and
   smoked honey on page 204.


9. Punch down the dough, knead it
   into an oblong shape, and place it in
   an oiled loaf pan. Cover with plastic
   wrap. Let the dough rise again until
   doubled in bulk, 30 minutes to 1 hour.


10. Meanwhile, set up a grill for
    indirect grilling and preheat to 400°F
    or preheat your oven to 400°F. If your
    smoker goes up to 400°F, you can bake
    the bread in it. No need to add wood—
    you’ve already smoked the flour.

SMOKED GAZPACHO

O azpacho was one of my first ventures into the realm of nontraditional
U smoked dishes. I smoked it in a Camerons Stovetop Smoker (see page
275) long before I bought my first outdoor smoker. It remains a family
favorite. The smoke sneaks up on you, giving you traditional gazpacho
with an element of surprise and depth of flavor you’d never expect from

this simple summer soup.

YIELD: Serves 4; can be

multiplied as desired

METHOD: Cold-smoking, or

using a handheld smoker

(see page 276)

PREP TIME: 30 minutes

SMOKING TIME: 1 hour

FUEL: Oak or almond wood

in keeping with Spain's grilling

tradition—enough for 1 hour

of smoking (see chart on

page 6)

INGREDIENTS

1 small sweet onion, peeled and

cut lengthwise in quarters

1 clove garlic, peeled

3 tablespoons really good extra virgin

olive oil. plus extra for drizzling

About 2 tablespoons red wine or

Spanish sherry vinegar

Vi cup water, plus extra as needed

Coarse salt (sea or kosher) and freshly

ground black pepper

1 tablespoon chopped fresh chives or

scallion greens

4 luscious red ripe tomatoes

(about 2 pounds), cut in half

widthwise

1 medium-size cucumber, peeled,

cut in half lengthwise, seeds

scraped out

Vi green or yellow bell pepper,

stemmed, seeded, and cut into

2 pieces

V2 red bell pepper, stemmed, seeded,

and cut into 2 pieces

GEAR: An aluminum foil pan

STARTERS I 67