A selection of smoked meats from 8 Hands Farm and smoked fish from Hook & Net. (Photo Credit: David Benthal: Food Styling: Alice Falcone)
I feel in control in my kitchen, but the grill has always intimidated me a little. High heat? Low heat? How do I know when something is done? Turns out, all I needed to learn was how to turn my grill into a smoker. It’s easy, hard to mess up and there’s plenty of control. Once you get it down, you can smoke just about anything you can eat. And chefs on the North Fork do.