I like these simple smokes. You can set it up, let it do it’s thing and all you need to do is keep an eye on the smolder, give it stir every now and then, then enjoy the fruits of your labour.
The process
I bought one big tin of Coleman’s English Mustard Powder, dumped a load of it into a receptacle and placed said receptacle in a smoking cabinet over the usual blend of apple and oak with some nuts in the neighbouring one.
When finished, I made a small pot of mustard, as per the instructions provided on the tin, mixing with water to make a creamy paste and leaving that paste to mature for at least 10 minutes before tasting, which was done using a slice of honey-cured ham.
Side note: I highly recommend seeking out footage of Americans trying English mustard for the first time and getting the proportions comically wrong.
So, does it smoke good?
Maybe? I’m not sure. I wasn’t a fan, but I think it may have potential for market days- a small sample plus feedback could be something we do.
The jury is out on this one. If you see us at an event, come and say hello- we may just have some smoked mustard powder there for you to try.
