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!
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Smoked ice
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Club Member
- Jul 2016
- 3394
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
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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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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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-
Club Member
- Sep 2015
- 8034
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
"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!
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