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Smoked ice

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    Smoked ice

    Gotta tip my greasy sweat-stained cap to Meathead for the idea of making some smoked ice. After a long day of cooking Last Meal Ribs for my guests, it's nice to sit by the firepit here in bourbon country and sip on a smoke enhanced bourbon on the rocks. I have literally been laughed at twice since I started doing this a week ago and I have never failed to have the last laugh as they have to admit that it is pretty spectacular after all. Thanks, Meathead!

    #2
    I tried this once in my Kamado Joe. It had black specks in it. I suspect it was from the charcoal and airflow? Anyone experienced this?

    Awesome yours turned out well!

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      #3
      Mine had black specks as well. I took a plastic solo cup, cut the bottom out, and attached a paper coffee filter in the top with small binder clips. Run the dirty water through that and you are left with a nice amber tinted water ready to pour into your ice tray. Enjoy!
      Last edited by Steve R.; July 16, 2016, 11:46 PM.

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        #4
        Now this really has me thinking. What if you made up some brine for bacon minus the Prague powder and cut down the salt. Hmm, bacon flavored smoked ice?

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          #5
          Er ... wouldn't it be easier just to add a couple of drops of liquid smoke into a pitcher of water ... then into the ice tray for smokey cubes?

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          • Dusty
            Dusty commented
            Editing a comment
            According to Meatheads post, the liquid smoke doesn't quite have the same effect.

          • Steve R.
            Steve R. commented
            Editing a comment
            Definitely would be easier, but where's the fun in that? ☺ To see the look on someone's face when you explain the pan of ice in the smoker is priceless.

          #6
          "Definitely would be easier, but where's the fun in that? ☺ To see the look on someone's face when you explain the pan of ice in the smoker is priceless."
          Now that's an explanation I can wrap my head around!

          Comment

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