have you smoked horseradish?

I agree Hank, I would think you'd want to cold smoke it. She could get an AMAZEN cold smoker for pretty cheap. They're idiot proof to use, and she could turn just about anything into a smoking chamber.. Heck, I've seen Alton Brown use a cardboard box before.

I think the trick would be to figure out just how the horseradish reacts to the smoke. Does it take on a lot quickly, or do you need to smoke it for a week to get just a little flavor? Is it best if you smoke it and then let it sit for a week or if you process it immediately? Or do you smoke the processed horseradish?

I work in Wisconsin and horseradish is big, but I don't think I've ever seen smoked. The stuff that they charge the most for is usually just the hottest.. I'm not saying it isn't a good idea, I just haven't seen it.

I've smoked a lot of things in my day but not horseradish, but hey, spark it up!

Cold smoking would be what I would try.

Say you're making horseradish sauce and you wanted to add a smokey profile. If you roughly chop it up it will have more surface area to collect smoke. Chop or roughly grind it and set it mesh or flat surface.

I love horseradish on prime rib and bologna don't know if I would like it smoked if the meat you put it on is smoked why smoke the horseradish then again might b good