Smoked beef carpaccio

[Oscarmac]

I have been put in charge of Christmas starter this year and I think I may be fortunate to get a Theuros table top smoker for my birthday this weekend.

Has anybody cold smoked a fillet of beef prior to using it for carpaccio? I'm thinking what wood and for how long?

I'm leaning toward a brief 20 min smoke but wood choice is difficult.

[HotJambalaya]

I think it would take way, way longer then 20 mins to penetrate the meat, especially since you'd be slicing it so so thin the smoked edge would be miniscule.

How are you planning on slicing it anyway? most carpaccio is frozen beef then sliced wafer thin on one of those meat slicing machines

[Oscarmac]

It's all a bit up in the air to be honest. I wa thinking very quick smoke of a fillet rolled in herbs as per Jamie Oliver.

The smoke flavour will be an undertone almost passing flavour.