Food Smokers and Smoking Tips/Tricks/Techniques

Oh, and put all that on a bagel slice. Just like NYC.

 

Will trade brisket for lox.

 

I think an intervention for that is called a party.

My friend and I have been talking about how we can smoke ice cream lol, I have an idea I just haven't tried it out yet.

 

I was actually thinking about making up a custard base, put it on the smoker for a little while to take up some of that flavor then toss it in the fridge to get chilled and then make that into ice-cream. I "think" it will work, I have been itching to dig out my ice cream maker anyway. I know this Thanksgiving I have already planned a smoked bread pudding since the turkey will be on there anyway.

I'm beginning to think I may just have a problem.

 

keep us posted. that could be a very interesting recipe

 

What about adding a few drops of liquid smoke to the water?

 

That could work but that stuff can tend to be VERY strong. Thinking more about it I may get some cherry/maple for my pellet pooper and try that out, should give a nice subtle sweet flavor, nice part about doing a custard base is that it's already warm so you don't have to worry about getting some heat in there. If that doesn't work I might have to try it again once my friend gets his cold smoker finished.

 

From the famous Al Bundy quote "It's only cheating if you get caught"

 

People who do this wear Croc's, grow man buns for sport, and call hot dogs and hamburgers "BBQ". Don't be that dude. No one likes that dude.

 

I was trying to think about what kind of fatties I want to do. I started looking up some ideas and saw someone had done a smoked mac'n'cheese and then I was like OHHHHHHH smoked BACON mac'n'cheese (my wife makes a darn good mac just need to smoke it instead of baking it), some good brat sausage meat, stuff the mac'n'cheese in there there, then bacon wrap and smoke that bad boy up. I could hear my arteries clogging up as I was thinking about it.

 

Good fatties here...
http://www.smokingmeatforums.com/t/112064/chicken-cordon-bleu-fatty-and-buffalo-chicken-fatty

 

not that dude.. I got wood chunks/logs at home for the WSM and wood chips for the MES.

I only make yummy wood smoked meat here

 

Actually one of the sites I go to for inspiration lol

 

I always make my fatties using sausage but both of those look grand. Will try next time! Thanks for the link!

 

No worries, I have read your posts, and would eat anything you cook up. (On a smoker)

 

Holy krikeys... all is forgiven

 

I don't know man. @scottalot mentioned he would trade us some squirrels for our 1.97/lb brisket.
Doubt I would ever try to smoke a squirrel though

 

The squirrels at my house are friggin huge this year. They eat a steady diet of sunflower seeds and now the pecans are maturing. Scott can keep his squirrels, they are quite tasty when fried tho. But nothing compares to brisket done right.

 

Is it time to smoke yet?

I think I may start my brisket tomorrow evening.