On Tue, 27 Oct 2015 22:20:08 -0700, sf > wrote:

>On Tue, 27 Oct 2015 14:33:45 -0700, gtr > wrote:
>
>> I bought some French smoked salt a few years back, and still have
>> plenty of it. I'm reminded the wife is not a fan of smoked flavors in
>> general; favorite cheese is aged gouda, but doesn't care for smoked
>> gouda. Ah well, my freedoms vastly outweigh the limitations...
>
>After I spent way too much money on a real "stick" smoker, I decided I
>didn't like a lot of smoke flavor on meat. The only reason I want to
>try it is for oven BBQ, but I have a whole grinder of smoked pepper to
>use up first.

you can control the smoky flavor or make it more to your liking. Use
a wood that isn't so aggressive or smoke only for the first bit of
time.
Janet US