Text 40251, 87 rader
Skriven 2010-07-23 13:11:32 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av Dale Shipp
Ärende: Smoke Daddy "Big Kah
============================
Hi Dale,

On (23 Jul 10) Dale Shipp wrote to Stephen Haffly...

 DS> I remember the suggestion about freezing water in milk cartons. Our
 DS> milk comes in plastic jugs, but our orange juice is in a coated paper
 DS> carton. Gail is going to start rinsing and saving them for the next
 DS> time we want to do a cold smoke on a hot day. For coolers, I often
 DS> freeze blocks of
 DS> ice in large rectangular tupperware containers.  I could also do that
 DS> and put the block in the water tray -- but like the carton idea
 DS> better. We did decide that the ice would be more effective if put onto
 DS> the top
 DS> rack rather than near the bottom.

We don't purchase those, but we do get chocolate soy milk.  I could
use those, but my other idea is to use some freezer bags full of water
since those can be laid flat to freeze. If I double-bag it, then it
should prevent any leaks.

I suspect that some ice in the water tray would be good too.  Since the
smoke has to rise around the tray, it should help cool the smoke further
as it comes in.  Putting some on the top shelf too probably would ensure
that things were cool, but I would be concerned with condensation
dripping on the item I was trying to smoke.  That's probably why the
pictures I have seen have had the ice underneath the item being smoked.

With your smoke generator, if you have it below the water tray (or place
a separate tray on a shelf high enough up to give it clearance, but
directly above the burning sawdust, it should cool the smoke as it rises
so the next time you smoke cheese it won't melt.  I'm thinking something
like this:

    - - - - -  <--cheese
    - - - - -  <--more cheese (or other items to be smoked)
    - - - - -  <--water pan filled with ice on shelf
    - - - - -  <--smoke generator on shelf (or on housing for factory
    smoke generator if flat and large enough

With the Smoke Daddy, the burning is done exterior to the box and the
smoke sent in through a pipe, I don't need to make room for a burner, so
I can use the factory water pan and put ice in it.



MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Smoked Beef Brisket
 Categories: Meats, Condiments
      Yield: 1 servings

      4 lb Beef Brisket
           -MARINADE
      1 c  Red Wine Vinegar
      1 c  Water
      1    Sliced Onion
      2    Cloves Garlic, Chopped
      8    Whole Cloves
      6    Sprigs Parsley
      2    Bay Leaves
      2    Stalks Celery Including
           -Leaves, Chopped
      1 tb Gin
    1/2 ts Dried, Thyme, Rosemary,
           -Basil

  Prepare marinade and place in a covered dish large enough to hold the
  brisket laying flat.  Place the brisket in the refrigerator and
  marinate with turning every 6 hours for 48 hours.  Remove from
  refrigerator 2 hours before smoking and allow to warm to room
  temperature.  Smoke in smoker set at 190-225oF for 6 to 7 hours.
  Place marinade in water pan in smoker. From: Melinda Lee, KNX Food
  News Hour, KNX Radio 1070 Los Angeles. Typed by Syd Bigger.

MMMMM


Regards,

Stephen
http://pilgrim-wanderings.blogspot.com
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