This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Question about Smoked Garlic Powder & Smoked Onion Powder

  • Filter
  • Time
  • Show
Clear All
new posts

    Question about Smoked Garlic Powder & Smoked Onion Powder

    Page 172 of Meathead's book, the recipe/instruction for Smoked Garlic Powder & Smoked Onion Powder, I have two questions:

    Is there a recommendation for wood to flavor, or would these be just the smoke from the coal be best (that is what I am leaning towards, as it might be the most 'neutral')?

    Second, assuming the finished product is properly sealed and stored, what would be estimated shelf life? 3 months? Less? More?

    I don't know if there's a proper wood to use, but I've done it with briquettes and hickory, and I thought the flavor was perfect...


      I'd venture to guess that the type of wood matters little, after all, smoked onion or garlic is likely to be a very small amount of whatever recipe you'll use them in. Then again, I am most definitely not a super taster. As for powdering, I keep anything like this in the size that it was smoked or dried in--the idea being that the larger the chunk, the less volatiles lost.Grind just enough for your recipe each time and keep the rest "whole". Shelf life? I dunno, but probably many months.


      • DogFaced PonySoldier
        DogFaced PonySoldier commented
        Editing a comment
        I'm Italian.... garlic ain't no "very small amount" of my recipes!


    No announcement yet.


    These are not paid ads, they are a curated selection of products we love.

    All of the products below have been tested and are highly recommended. Click here to read more about our review process.

    Use Our Links To Help Keep Us Alive

    Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

    Is This Superb Charcoal Grill A Kamado Killer?

    The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!

    A Propane Smoker That Performs Under Pressure

    The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.

    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.

    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.