The Grill and BBQ thread

#4,660
#4,660
cali_vol said:
How was it?
Click to expand...

It came out quite tasty. It needed a day to sit for the flavor to mature. But it tasted much like the smoked salt I've bought elsewhere. I'm using an A-MAZE-N 12 inch tube. It lit easily with a butane torch. It smoked for about 6 hours with Lumberjack apple pellets. I'm probably going to try my hand at cashews next.
 
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#4,661
#4,661
JCHateSteve said:
It came out quite tasty. It needed a day to sit for the flavor to mature. But it tasted much like the smoked salt I've bought elsewhere. I'm using an A-MAZE-N 12 inch tube. It lit easily with a butane torch. It smoked for about 6 hours with Lumberjack apple pellets. I'm probably going to try my hand at cashews next.
Click to expand...
I have the same contraption.... Still sitting in the box it came in. I'm going to try to remember to do some cheese and nuts once it cools down in the fall.
 
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#4,662
#4,662
JCHateSteve said:
It came out quite tasty. It needed a day to sit for the flavor to mature. But it tasted much like the smoked salt I've bought elsewhere. I'm using an A-MAZE-N 12 inch tube. It lit easily with a butane torch. It smoked for about 6 hours with Lumberjack apple pellets. I'm probably going to try my hand at cashews next.
Click to expand...
Your recipe?
Smoking temp?
Where did you get your salmon? What kind of Salmon?
 
#4,663
#4,663
Go aeiou said:
Your recipe?
Smoking temp?
Where did you get your salmon? What kind of Salmon?
Click to expand...

The salt up thread is all I've done with the tube. Im just using the tube for cold smoking. I doubt I'll risk salmon on it. Like kiddiedoc I'll probably give cheese and nuts a try once it cools down.

As for hot smoked salmon, it's not something I do often. I usually go to a the butcher at ingles and buy farm raised. Here is the recipe I generally use. It smokes at 225.

Schmancy Hot Smoked Salmon Recipe
 
#4,664
#4,664
kiddiedoc said:
I have the same contraption.... Still sitting in the box it came in. I'm going to try to remember to do some cheese and nuts once it cools down in the fall.
Click to expand...

It works well. I'll probably try the nuts as soon as we get a cool day. I want to try cheese. But want to wait until it's below 50 out. I did notice it ran the temp in my weber up a little more than I expected. I may stick it in my Pit Barrel and see how that works. The temp matters less on nuts so that will be a good test run. I started with salt since it's safer.
 
#4,665
#4,665
Sorry, I'm in Greenland and 8nternet sucks. Your picture does not open.
I jjumped to conclusion that you were smoking fish.
Rock salt? Kosher?
JCHateSteve said:
The salt up thread is all I've done with the tube. Im just using the tube for cold smoking. I doubt I'll risk salmon on it. Like kiddiedoc I'll probably give cheese and nuts a try once it cools down.

As for hot smoked salmon, it's not something I do often. I usually go to a the butcher at ingles and buy farm raised. Here is the recipe I generally use. It smokes at 225.

Schmancy Hot Smoked Salmon Recipe
Click to expand...
S
 
#4,667
#4,667
JCHateSteve said:
It works well. I'll probably try the nuts as soon as we get a cool day. I want to try cheese. But want to wait until it's below 50 out. I did notice it ran the temp in my weber up a little more than I expected. I may stick it in my Pit Barrel and see how that works. The temp matters less on nuts so that will be a good test run. I started with salt since it's safer.
Click to expand...

I have the A-Maze-N as well and I’ve done salt and cheese so far. The cheese was fantastic but it’s important to let it mellow. I used part of the cheese the next day in a Mac and cheese recipe and it was very good but a little bitter smoke taste. Used the other half a week and half or so later and it was perfect, no bitter smoke taste.
 
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#4,668
#4,668
Nash_Vol97 said:
I have the A-Maze-N as well and I’ve done salt and cheese so far. The cheese was fantastic but it’s important to let it mellow. I used part of the cheese the next day in a Mac and cheese recipe and it was very good but a little bitter smoke taste. Used the other half a week and half or so later and it was perfect, no bitter smoke taste.
Click to expand...

How did you store the cheese? Everywhere I look, folks tell me to vacuum seal it. Can I get away with a freezer bag?
 
#4,669
#4,669
JCHateSteve said:
How did you store the cheese? Everywhere I look, folks tell me to vacuum seal it. Can I get away with a freezer bag?
Click to expand...

Everywhere I read said to vacuum seal as well but I dont have that. I just put it in a large ziploc and took as much air as I could out of it and then stored it in the cheese drawer in my fridge. Worked fine for me.
 
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#4,670
#4,670
Wife got me this for my birthday. These are great for those occasions where you’re limited on time. I’ve not used one myself, but have a couple friends that have one. You can do decent sized Boston Butt in less than 4 hours. And the flavor is outstanding. 25BCBF51-A123-4666-9999-8CA34781160A.jpeg
 
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#4,671
#4,671
NWGVol said:
Wife got me this for my birthday. These are great for those occasions where you’re limited on time. I’ve not used one myself, but have a couple friends that have one. You can do decent sized Boston Butt in less than 4 hours. And the flavor is outstanding. View attachment 167551
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Nice!

Turbo butts are the only way to go. I'm not knocking those who smoke their butts from 12+ hours but it's not necessary.
 
#4,672
#4,672
NWGVol said:
Wife got me this for my birthday. These are great for those occasions where you’re limited on time. I’ve not used one myself, but have a couple friends that have one. You can do decent sized Boston Butt in less than 4 hours. And the flavor is outstanding. View attachment 167551
Click to expand...


The Orion is super nice, especially for the money. A buddy has one and he loves it.
 
#4,673
#4,673
NWGVol said:
Wife got me this for my birthday. These are great for those occasions where you’re limited on time. I’ve not used one myself, but have a couple friends that have one. You can do decent sized Boston Butt in less than 4 hours. And the flavor is outstanding. View attachment 167551
Click to expand...
Huh, haven't seen that one before. I like the design. It's like my pit barrel cooker but with pure indirect heat. It doesn't look like you can add smoke to it though. I'd probably love it for tailgating or camping given it's size. Off to the google.
 
#4,675
#4,675
JCHateSteve said:
Huh, haven't seen that one before. I like the design. It's like my pit barrel cooker but with pure indirect heat. It doesn't look like you can add smoke to it though. I'd probably love it for tailgating or camping given it's size. Off to the google.
Click to expand...
If you read the directions on the box it says wood chips can be added. I think any done type grill/smoker with a deflector to force the heat to the outside of the Interior and avoid direct heat should give similar results.?
 
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