Smoking mixture


  • 2 heaped tablespoons brown sugar (or 1 x white, 1 x brown)
  • 2 heaped tablespoons green tea leaves
  • spices (optional) (to taste – dried orange peel, star-anise, juniper berries, fresh rosemary)


This smoking mixture is fairly universal. You can experiment with aromatics or different flavoured teas. Delicate teas are best – Lady Grey adds an interesting citrusy note. Any leftover mix can be stored in a resealable jar.


Mix all the ingredients together. Line the base of your smoker with three layers of foil. Sprinkle the mixture in an even layer over the foil. The quantity of mix required will depend on the size of your smoker and how long you will be burning the mixture for, but about 1/2cm to 1cm deep should be plenty.
Place the smoker onto the flame and heat until the mixture starts to bubble and smoke rises. Quickly put the rack of food into the smoker and secure the lid so that no smoke escapes. Refer to individual recipes for cooking times.

This recipe appeared in the post Where there's smoke ... on January 31, 2013.

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