Can I smoke Paprika powder?

[thewitt]

Just to close the topic, I cold smoked 8oz of paprika powder for 2 hours with each of the following woods:

Apple
Cherry
Hickory

Of the three, I prefer the taste of the hickory so far.

I taste tested each by adding a spoonful to equal parts mayo. This was a taste test method I found online for testing smoked paprika.

The apple and the cherry have unique tastes as well, but I think the hickory is closest to "real" smoked Spanish paprika. All will make nice additions to different food in the kitchen.

I used a grease splatter shield to hold the spice for smoking and that seemed to do a fine job of letting the smoke penetrate the powder without having to stir during the process.

Thanks for all the advice.

[devo]

I smoke Paprika the same way I have been smoking salt for years.
Use coffee filters or a paper like the ones they use on top of banquet tables. It comes in big rolls and can be found at most food whole sale places. I line my racks with the paper and put down a thin layer of Paprika. I only use Hickory for smoke. I find that is the best and closes to store bought. Cold smoke for 4-6 hours stirring every hour.