Page 95 - Turkey Book from Meathead
P. 95
nother technique we are fond of is called “close
smoking” and it is perfect for thin, fast cooking foods like fish filets, or food that has been sous vided. We use a device called GrillGratesTM. It has raised rails and sunken valleys, and we toss wood pellets, wood chips, or sawdust into the valleys and they create smoke just 1⁄2 inch below the meat, rapidly imparting smoke flavor and color.
GNIKOMS ESOLC
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