— Camille Campbell

So, what things can be smoked and really anything can, so you can smoke fruits and vegetables, uh, to add, uh, interesting, you know, flavored dimension, um, as you are assembling a dish, uh, it adds a, a nice, uh, type of complexity. Of course, we, we know what that is. And if you're working in the bake shop, you can smoke chocolate, you can smoke heavy cream that can, you know, then go into some sort of a preparation. You know, these are all things that are done by chefs around the world and have been, have been done for a long time now. And I encourage you to practice and experiment and find what it is that you like in terms of a single component that is smoked in terms of the combination of ingredients, um, you know, one or two of which might be smoked, as well as the, the extent of the smoke and the concentration of the, of the smoke that you apply. It can be done very delicately. It can be done a little bit more, but of course, you get to a, a certain point where it starts to turn the corner, you, you, you develop bitter notes and just very strong flavors that become out of balance at that point. So you need to figure out, uh, what is gonna work for you and your audience.