Smoking Meats

Sh*t, my bad, copying and pasting went really hayward there. Here is what the post should have been, sorry :blush:

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I don't know if you guys have seen the ways to smoke meats at home using rice, sugar and tea. It's very simple, but my question is: when cutting (or at least cutting out carbs and especially sugars), does the sugar you use during smoking actually go into the food or just the flavor from the fumes?

The method by the way is: in a very hot pan, you put tin foil, then a mixture of sugar rice and tea leaves, then a layer of tin foil, then the meat (eg. chicken, fish etc.). Put a lid on and let the smoke build up and smoke the meat for around 12-15 minutes depending on what you are smoking. Will the sugar 'evaporate' and go into the meats at all or only the smoky flavor?

Thanks!
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Didn't we cover this about 9 times in another thread?

Smoking meats is a tricky way to introduce the same redundant conversation, so I give you a 10 for trickery.

~SC~

original post edited: sorry for the total messup from my side!

Hehehe, now THAT looks like the intended post, lol!!!!!!!

:D

~SC~

bump!

Anyone have any idea? Can there be such a thing as sugar 'fumes' which go into the meat?

Thanks!