When you think of the smoker grill, you probably imagine smoked meat, but you can also smoke other foods such as eggs and even cheese. Some chefs are pushing the boundaries of what the smoker can do by smoking seasonings such as salt or even herbs like sage. Smoking sage softens its strong flavor and dries it as well. Smoked sage can then be added to a meat before it is roasted or grilled for a subtle smoke flavor.
Step 1
Chop the fresh sage leaves into 1/2 inch pieces. The sage will shrink and dry in the smoker. Place the chopped sage in a grill pan or on a baking sheet that will fit in your smoker.
Step 2
Light the charcoal in the firebox to preheat the smoker to 200 degrees F. When the smoker is up to temperature, add 2 oz. of pre-soaked hickory or mesquite wood chips to the firebox. Allow the wood chips to warm up until they are fragrant.
Step 3
Place the pan with the sage in the smoker and allow it to smoke for 20 minutes. When the sage is ready, it should be completely dried.
Step 4
Take the sage out of the smoker and allow it to cool completely.
Step 5
Pack the smoked sage in resealable plastic bags or containers until you are ready to use it. Store the sage in a cool, dry place.
Tips and Warnings
- Smoked sage is excellent on pork chops or roasts as well as on a fresh tomato salad. Use the smoked sage anywhere you would use dried sage.
Things You'll Need
- 1 large bunch fresh sage
- Knife
- Grill pan or baking sheet
- 2 oz. hickory or mesquite wood chips
