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Results 1 to 10 of 18
  1. #1
    Join Date
    Sep 2009
    Location
    Washington state
    Posts
    114

    Default Salt, cheese and butter.

    Smoked some salt, cheese and butter with apple chips.

    Rusty Recycled Relics

  2. #2
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Stupid question, What do you use the salt in?
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  3. #3
    Join Date
    Sep 2009
    Location
    Washington state
    Posts
    114

    Default

    A salt shaker.
    Rusty Recycled Relics

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Killed your own thread, huh?

    What kinda smoker did you use, and how cool did you run it?

  5. #5
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Quote Originally Posted by Vermin99 View Post
    Stupid question, What do you use the salt in?
    Quote Originally Posted by Hell Fire Grill View Post
    A salt shaker.
    HE just had to ask.. "Theres your Sign"!
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  6. #6
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    I asked for that one.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  7. #7
    Join Date
    Sep 2009
    Location
    Washington state
    Posts
    114

    Default

    Quote Originally Posted by Vermin99 View Post
    I asked for that one.
    Gotta admit that was funny.

    For a real answer. Im just copy cating someone on another forum. I thought I would try out the plastic, non rusting, shelves I made a couple of weeks ago. I havent actually tryed the salt yet because it absorbed a lot of moisture while it cold smoked for 24 hours or so. When its dry I'll try it on a hard boiled egg or some hashbrowns or something. Right now the house has a really strong apple smoke smell and the ol lady is bit*^ing non stop about it.
    Rusty Recycled Relics

  8. #8
    Join Date
    Sep 2009
    Location
    Washington state
    Posts
    114

    Default

    Quote Originally Posted by SmokyOkie View Post
    Killed your own thread, huh?

    What kinda smoker did you use, and how cool did you run it?
    OH WELL!!

    I used a rusty recycled relic.
    http://www.theqjoint.com/forum/showthread.php?t=4076

    It will heat up 3-5 degrees on a hot summer day, above ambient temps,if its burning wide open. But that will make way to much smoke. The day I smoked the salt and stuff it was between 10-30* outside.
    Rusty Recycled Relics

  9. #9
    Join Date
    Sep 2009
    Location
    Washington state
    Posts
    114

    Default

    The OL LADY brought home some chocolate ice cream and Im going to smoke some of it, just for kicks.

    I have Oak, Hickory/alder(smokehouse brand), Wild Plum, Filbert, Cherry, Red Alder, Vine Maple, and Apple chips to burn.



    What flavor should I use for chocolate ice cream?

    And I got some hot fudge topping too, maybe I'll smoke the hot fudge as well.

    I'm thinking the filbert smoke would be a good flavor to add.
    Rusty Recycled Relics

  10. #10
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    I saw that thread that Smokehound did w/the salt. Amazing the color it turned. I thought the butter was a joke at first, I'm look'n forward to how it comes out for you. I'm think'n crab legs w/smoked butter would be good.

    Look'n forward to the results.

    BTW, how long do you plan on smoke'n each one? Didn't she do it for 22 or 25hrs for the salt?

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

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