Any one heard of this?- Smoke Signals: Use hay to smoke indoors
 

An article in yesterdays Washington Post talks about using hay to smoke indoors.

According to the article it's an Italian thing quote:
"central Italy's mountainous Marche region, where hay-smoking meat is common."

Anybody here ever try it?

The article:
http://www.washingtonpost.com/wp-dyn...011802465.html

I saw it on the Food Network once. Not sure if I get it though. Will research it more.

First time reading about it...

Not tried it but seen Heston Blumenthal on a TV show using a squirrel trap to hay smoke some fish.

Here's some info. on it that was in a newspaper about it...last paragraph.

http://www.timesonline.co.uk/tol/lif...cle7103946.ece

I want to now what it tastes like and where does all the smoke that gets generated go if one is doing it indoors?

Just saying... smoked enuff vegetation in my youth.

bwahahahahaaaa

Hay???
 

Having a little experience with hay as opposed to straw, I noticed he was using a grass type of hay in the video (timothy, orchardgrass, oat hay. etc) not a lequme hay such as alfalfa or pea hay or clover hay. It appears thas only a small amount of the hay actually smolders, the rest is used as a "cushon" or spacer to keep the roast off of the bottom of the pot. I wonder if he is still getting some moisture and fat from the pork also. I think I like the flavor of wood more than the smell of burnt grass---

They cops burns this funny looking hay around here in the fall maybe that what they doing .

You smoked carrots?

Wow, how did that work for ya

Yes!

Yours in BBQ,

Cliff