It's ok, I got it now. I would probably use red brick and some wet sand to make a makeshift encasement for the chimney just because. I'd think using a 120-180 mm computer fan rigged to a battery pack to drive the fan and pickup all the smoke would be mighty useful. Probably with a large hole mesh filter to filter out any bugs. Probably use an aluminum sheet wrap to stiffen the end and then drill and loop some metal wiring to keep the fan in place.
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Big Green Egg
- Thread starter Gutwrench
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I don't like them. They're also a pain in the butt to find. Or at least by the time I make my way to the grill store or the big box ones. I've had better luck grabbing smoke wood and cutting it up into thin-ish pieces and soaking them for a long time, like I outlined last week.
Stuff that also works is wet almond, pecan and walnut shells. Walnut gives off a sweet smoke that I wasn't too crazy about.
Well enough. I posted it on here before. Note, I'm not a huge fan of smoked cheese and avoid it if possible. Don't need much charcoal. Indirect smokers will obviously work better to regulate temperature and increase smoke. I started with a decent sized lump and went through my bag for one of those limb cuts they always include. Broke it up with a hammer and shoved it into the compartment. You want to snuff it about halfway so it smokes instead of burning hot. You can also put a few pieces outside overnight and let it soak up that nighttime humidity and morning dew. It'll smoke for a good while before getting hot enough to burn through.
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Thank you. Here’s a genuine critique.
The flavor really was good. But the skin was not crispy enough. It was still mostly chewy.
I took them off at about 170F. The meat was moist and tasty but I want it a touch more done. I want it to bite cleanly off the chicken bone and more crunch on the skin. Accentuate the positive.
I guess you have to keep practicing but if the flavor was good that sounds like a winThank you. Here’s a genuine critique.
The flavor really was good. But the skin was not crispy enough. It was still mostly chewy.
I did this smoked butter over winter and forgot to post it. I used a Amaze-n-smoker with cherry pellets. Smoked for just short of 24hrs.
Did the chili powder overpower the taste of the trout? It's been a while since I've had trout but I thought it was mild
I did this smoked butter over winter and forgot to post it. I used a Amaze-n-smoker with cherry pellets. Smoked for just short of 24hrs.
Smoked without melting....
Amaze-n!!!
.....
Come to think of it, MR could have a foody section.
@maflynn ?
I’ll smoke salmon for a friend’s college daughter who is staying at the house for the summer.
Once the salmon is done I’ll do some brats and kraut for myself.
Guacamole from yesterday.
Once the salmon is done I’ll do some brats and kraut for myself.
Guacamole from yesterday.
Does anyone have a smoked salmon spread recipe they’d share.?
At the moment, I’m just going with cream cheese, Greek yogurt, and fresh dill. Okay...and smoked salmon. What proportions?? 8oz cream cheese, ??? Yogurt, ????salmon. I’m considering tossing in some capers but not sure.
HALP!
At the moment, I’m just going with cream cheese, Greek yogurt, and fresh dill. Okay...and smoked salmon. What proportions?? 8oz cream cheese, ??? Yogurt, ????salmon. I’m considering tossing in some capers but not sure.
HALP!
lol see that little oval space with the search button next to it?
I see all this stuff you guys do with BGE and need to talk a neighbor into getting one so I don't have to.
Meant to say before that that looked delicious. An ex sister in law came home from Costa Rican vacation once with a recipe for gallo pinto and used to cook it for our family gatherings. The divorce was their biz but I bitterly regretted it for at least the reason that her recipe went south with their marriage. Of course the recipes I find online are not quite the same.
And of course the one time I did ask her for the recipe, I got the same answer anyone with a treasured recipe for some kind of rice and beans hands out: "Oh it's just rice and beans, basically." Right. "Basically" is the key word. She's an organic food freak so I know she didn't just use Lizano salsa... but I think she may have gone to the trouble to almost replicate it without the preservatives, which is a lot of work. I settle for a little this and that (ginger... molasses? cumin? i dunno) and mourn my loss of her contributions to our table.
Iowa pork chop in a Mongolian marinade—because we’re closely connected.
I turned and glazed it so the wetness is overdone in the picture. The flavor was really (really) good! I shouldnt say that about my cook, I know.
My house guest said it was “so-so”. She’s going back to college soon. Thank god!!
I turned and glazed it so the wetness is overdone in the picture. The flavor was really (really) good! I shouldnt say that about my cook, I know.
My house guest said it was “so-so”. She’s going back to college soon. Thank god!!
How could that be so-so?! I hardly ever eat meat but I'd make an exception for that offering.
Yesterday at the lake some very fine Italian sausages were among the fare from the grill. They didn't even last long enough to get their pictures taken.
So that's another thing I'd make an exception for in future. I forgot to ask the bro where he got them but next time I head up to their neighborhood I'm taking ice and a picnic cooler along.