Smoked oil is one of the most unique ingredients you can create using your Piccalo smoking gun. Its so simple to make yet so so versatile, from cooking steaks, roasting veggies, making dressings and marinades, sauces and even as far as baking. The subtle flavor from the smoked oil is a great way to layer flavor and elevate a meal. This also allows to add extra smoky goodness to lets say a smoked chicken breast or fillet steak.
You can use any kind of oil, coconut oil or clarified butter (ghee) for this.
Measurements come purely down to how much you want to use. Pour oil into a jar with a lid, if you do not have a jar you can use a bowl or half empty oil bottle for this recipe. Simply half full jar with the oil of your choice, prepare smoker with wood chips, turn on and ignite. Place the hose into the jar and fill with smoke. Once fill, remove hose and place lid on closing tightly. Give the jar a lite shake to mix in some of the smoke. Set aside to infuse for about 15 minutes. The smoke will become a lighter color as the oil absorbs it. After 15 minutes, give the jar with oil a very good shake up (about 30 seconds). Open the lid allowing all further smoke to escape. If you want a stronger smokier flavor simply repeat the process.
And that is it, store in a cool place with the lid on or transfer to a bottle ready for use.