Food Smokers and Smoking Tips/Tricks/Techniques

Also... what's your thoughts on the Heritage Bottle?

 

I'm a fan of the heritage! I think most Jack Haters (old no. 7 usually) would be more than satisfied with it. People just think of black label and pass it off. It's one of my now favorite Jack offerings!

 

Too bad it's not as available as No. 7 !! haha or even 1/2 or even 0.2354762%

 

What I’m saying is the companies that try to mix in rum and things of that nature very little to none of that flavor is likely to come out in the food you cook with it. The ones you’re talking about I have no idea but a lot of pellets that are flavored by like cherry is usually a very high content of filler woods like oak scraps mixed with a little dust from the species of the tree (I’m calling out Traeger here).

The JD ones I’ve seen em and I’ve read reviews on them and the reviews were mixed on if it added anything. If it did I would be cool with that. Now people like @DC 17_3 and @Misplaced Nebraskan would rather just drink enough JD to where they think everything tastes like it.

 

HAHA you must have missed my rant about flavor back a page LOL - And honestly.. I don't remember the last time I drank JD.. maybe too many other things to try?

 

No I saw it.

I use Lumberjack competition blend in mine, they burn pretty clean and the species of the pellet flavor actually comes from wood of that tree not fillers.

Should remedy your no JD.

 

Oh I have plenty of remedy.. it's my weekend to work with the whirlybirds so I'm playing it safe.

 

Truth!

Also Truth!

 

You cannot use a pointy food probe for ambient grate temps!!!

 

Watch me!

As I grabbed it this am, i saw that and went... Meh.

 

Maybe it's just getting warmed up before being shoved into the meat?

 

Well that sucks lol

 

Someone has to keep an eye on the idiots of the world...

 

We ain’t got enough eyes.

 

Sure right about that! I don't mind working though.. I like my job ... not always the management but my actual job LOL

 

whisky barrels only get a few uses. There’s something in the wood I had to google I think it’s vanillan or something similar. After a few uses the oak is “used up”. There are a few places that will cycle them through maple syrup as well. But “big whisky”s best thing they could have done was start to market the used barrels for whatever uses because otherwise they were worthless to them.

 

The Distillery here sells ‘em for up to $40 a piece. They make great planters cut in half.

 

Which Distillery and what size barrels?

 

Distillery makes Canadian Club rye whiskey. Can’t remember the parent Co. I know it was Diagio but think it’s different now.