Author Topic: BBQ Style  (Read 243053 times)

Offline capozzoli

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Re: BBQ Style
« Reply #1575 on: November 11, 2011, 07:26:41 PM »
Man deepsouth, that seafood feast looks out of this world!

You have to try cold smoked fish. You will love it. Wonder if there is a way to rig the BGE up for cold smoke?

Im working on a mini UDS on which Im gonna  hook up a makeshift cold smoke generator,

Then again, you may need an actual working refrigerator to make a cold smoker down there.

Cold smoking season is coming up fast. Time to pack the crock with kraut!
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Offline euge

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Re: BBQ Style
« Reply #1576 on: November 11, 2011, 11:08:16 PM »
I think one could rig it up. But I'd like to do something like this.

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline beerocd

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Re: BBQ Style
« Reply #1577 on: November 12, 2011, 05:37:10 AM »
Wonder if there is a way to rig the BGE up for cold smoke?
Time to pack the crock with kraut!




And, we've got the barrel packed with whole heads of cabbage. You should really try it our way - a lot less work.
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Offline bluesman

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Re: BBQ Style
« Reply #1578 on: November 12, 2011, 07:49:02 AM »
I think one could rig it up. But I'd like to do something like this.



Great link euge. I like the idea of an offset smoke source for cold smoking. Utilizing two smoke chambers that are connected and isolating the heat can be done with the use of two conventional smokers and some ductwork. Looks simple enough anyway.
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Offline bluesman

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Re: BBQ Style
« Reply #1579 on: November 12, 2011, 07:49:58 AM »
Cold smoking season is coming up fast. Time to pack the crock with kraut!

I'm planning to start my kraut this weekend.  :)
Ron Price

Offline bluesman

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Re: BBQ Style
« Reply #1580 on: November 12, 2011, 07:50:35 AM »
Wonder if there is a way to rig the BGE up for cold smoke?
Time to pack the crock with kraut!




And, we've got the barrel packed with whole heads of cabbage. You should really try it our way - a lot less work.

What's your process for curing whole heads of cabbage?
Ron Price

Offline bo

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Re: BBQ Style
« Reply #1581 on: November 12, 2011, 08:11:28 AM »
I've never heard of smoking cabbage, but I'd be willing to try anything once.

Offline euge

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Re: BBQ Style
« Reply #1582 on: November 12, 2011, 11:35:39 AM »
I've never heard of smoking cabbage, but I'd be willing to try anything once.

There's better things to smoke than cabbage. 8)
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline bo

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Re: BBQ Style
« Reply #1583 on: November 12, 2011, 12:04:40 PM »
I've never heard of smoking cabbage, but I'd be willing to try anything once.

There's better things to smoke than cabbage. 8)

I agree. I could never keep it lit. :D

Offline punatic

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Re: BBQ Style
« Reply #1584 on: November 12, 2011, 12:50:58 PM »
I've never heard of smoking cabbage, but I'd be willing to try anything once.

You gotta use a pipe.  It's too moist for papers.
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Offline bo

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Re: BBQ Style
« Reply #1585 on: November 12, 2011, 02:36:22 PM »
I've never heard of smoking cabbage, but I'd be willing to try anything once.

You gotta use a pipe.  It's too moist for papers.

You're right, the papers were always falling apart.

Offline nicneufeld

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Re: BBQ Style
« Reply #1586 on: November 12, 2011, 03:20:13 PM »
Re cold smoking, at the risk of becoming hoarse in my frequent shilling of this product...

http://www.macsbbq.co.uk/Order%20USA.html

Just last Thursday I got home from work, decided that I wanted a kind of mezze platter that evening and I was lacking in smoked cheese...stuck a lb of sharp cheddar on a grate, took it outside, set it on my (mostly unused) Weber Smokey Mountain, and started the CSG with apple sawdust.  Then grabbed my bass and headed off to a practice...came back at 9PM and pulled the cheese off, which was fantastic, and still refrigerator cold.  The "smoker" kept puffing smoke for probably another couple hours.

With some of the other home rigs I wouldn't have dared try that (heat elements spiking, chips or dust catching fire and a temp spike when I am not around) but with this rig, its a genuine cold smoker...as cold as whatever environment it is used in, basically.

Offline beerocd

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Re: BBQ Style
« Reply #1587 on: November 12, 2011, 03:45:08 PM »

What's your process for curing whole heads of cabbage?

Cut the core out of the cabbage head, replace that space with a pile of salt.
Pile them in the barrel with the cored out head facing up.
Flood it with water, put a rock or some other weight on top to keep it from floating up.
Keep it cold, keep it from freezing. Need 6-8 weeks before it's ready. (at least)

(I did use whey from kefir last year to accelerate the fermentation, but you don't need to do anything else)
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Offline capozzoli

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Re: BBQ Style
« Reply #1588 on: November 12, 2011, 06:32:43 PM »
Sounds easy and pretty cool. But I am a little bit leery on the use of water. Any time I have had kraut made with water added its kinda weak and watery tasting.   I like the really sour long fermented stuff.
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Offline beerocd

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Re: BBQ Style
« Reply #1589 on: November 12, 2011, 07:53:49 PM »
Sounds easy and pretty cool. But I am a little bit leery on the use of water. Any time I have had kraut made with water added its kinda weak and watery tasting.   I like the really sour long fermented stuff.

We peel off the leaves whole, and make cabbage rolls 90% of the time. It's not sour enough to make your eyes cross, like some krauts I have had. Mostly it's super salty with a good twang, the leaves are still pretty firm but much more pliable for rolling up the filling in em - not sour like the store bought kraut. But then again, I'm not making kraut.
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