Paula thinks of smoke as a seasoning for more than meat and poultry.
Place dried chiles in a cast-iron skillet over direct heat about 5 minutes or until puffed and slightly darkened.
Rice and Grains
Place uncooked grains or rice in a foil pan; smoke over indirect heat 15 to 30 minutes or until browned, stirring occasionally.
Remove tops from three heads garlic, drizzle with olive oil, and wrap loosely in foil. (Do not seal.) Smoke over direct heat 30 to 40 minutes or until softened.
Herbs, Seeds, and Spices
Place in a foil pan; smoke over indirect heat 10 to 30 minutes, stirring occasionally.