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Offset-smoked extra firm tofu (apple, cherry, post oak and hickory wood test)

Mad Scientist BBQ · ♥ 2.6K likes · 64.5K views · 26 min video

Read about tofu in the BrightCulinary Book

Offset-smoked extra firm tofu (apple, cherry, post oak and hickory wood test), from the video
Timestamp
Ingredients
Method
Techniques
▶ 2:09
Use kiln-dried wood of the same size from one company and store for each wood, and two identical offset smokers.
Why smoke tofuSmokedRead
▶ 4:16
Run each pit at 250, smoky as at the start of a barbecue cook, with damper and air intake set the same.
Setting up the pits and smoking post oak and hickoryBarbecuingRead
▶ 4:53
Drain the tofu and put one piece in each smoker, post oak in one and hickory in the other, in the same position.
▶ 6:49
Smoke until there is good colour and smoke flavour, about two hours (could be one to three).
▶ 7:27
Remove, compare colour and smell, and put each in a labelled container.
First results: oak versus hickory by colour and smell
▶ 8:32
Empty the fireboxes and repeat with applewood and cherry at 250 for the same time.
▶ 8:46
  • tofu
Cool all four to room temperature, score a grid on the tops and taste blind.