How to Smoke a Pumpkin
Pumpkins have been eaten in North America for thousands of years. They have been a staple in the Native American diet and were readily adopted by the early settlers. Pumpkin pie originally was created by pouring in hot milk, honey and spices in to the hollowed gourd. Full of potassium and Vitamin A, the squash is adaptable to a variety of cuisines and tastes. Grilling a pumpkin or other vegetables alongside meats creates tasty and healthy side dishes for back yard barbecues.
Things You'll Need
- 1 small sugar pumpkin
- Sharp knife
- Cutting board
- Electric smoker
- Woodchips
- Tinfoil
- Fork
Instructions
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Run the pumpkin under running water to remove any dirt or debris.
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Cut the pumpkin in half, from the top stem to the bottom.
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Remove the seeds and discard them, or keep them separate in order to roast them.
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Cover the cut parts of the pumpkin, the inside flesh, with the olive oil.
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Cover the two halves with foil and pierce them all over, evenly, with a fork to let steam out and smoke in.
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Turn on the smoker to 225 degrees Fahrenheit and insert the wood chips into the designated place, according to the manufacturer's instructions.
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Place the pumpkin, halved side down, inside the smoker.
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Smoke the squash for 1 1/2 hours to 2 hours, or until the flesh is easily pierced with a fork.
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Remove the squash and let it cool for 5 minutes before serving. Serve in the rind or remove it by peeling it off before serving.
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