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  • Freethread
    Former Member
    • Aug 2014
    • 5
    • Toronto, ON

    Cooking Science Section?

    How a about a discussion section relating to cooking science specifically? In particular, I want to ask which spices are water soluble and which are oil soluble.

    On the side, I also would like to see a section discussing smoke. I have been home roasting my coffee for a little over ten years, and I want to ask if anyone has has been using coffee smoke (from the roasting, not from burning the beans, so just the oils burning) to smoke meat, and what were the results.
    Cheers,
    --Stu
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5040
    • Charlotte, NC
      • Slow 'N Sear Kamado (SnSK)
      • Lots of grills that work with Slow 'N Sear
      • LOTS of digital thermometers (my fav)
      • LOTS of accessories
      • Favorite Beer - Fat Tire
      • Favorite Bourbon - Woodford Reserve
      • Favorite White Wine - Cakebread Chardonnay
      • Favorite Red Wine - Yes, Please
      • President/Owner - SnS Grills

    #2
    Stu these are excellent topics. Here's my thought. Start these off as topics in the General Discussion channel. Let's see how much traction they get. If they get a lot of attention, we'll put the in their own channel or sub-channel.

    Comment


    • Papa Bob
      Papa Bob commented
      Editing a comment
      That really sounds interesting, Have seen many rubs with ground coffee why not the intoxicating aroma of coffee roasting.
  • Huskee
    Administrator
    • May 2014
    • 15141
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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      Accessories
      • Instant Pot 6qt
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      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
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    #3
    I wonder how one would go about smoking meat from roasting coffee beans.. What would you suggest, roast beans somehow over your charcoal in a regular smoker? I'm not quite understanding how this could be done.

    Comment

    • Jon Solberg
      Former Member
      • Jul 2014
      • 4819

      #4
      I'm with you AHL. You can drum roast coffee on a gas grill but the smoke time would be short and the temp high I'm thinking.

      What are your thoughts on this FreeThread?

      Comment

      • Freethread
        Former Member
        • Aug 2014
        • 5
        • Toronto, ON

        #5
        Sorry AHL & Jon; I was away for a week with no internet access.

        My plan is to start the charcoal smoker as usual, and make sure it is up to temp. Then, I would add the meat. At that point I would fire up my electric coffee roaster and pump the smoke into the bottom of the smoker. My coffee roaster has a chaff collector with a 3" pipe connection. I would attach a 3" flexible aluminum pipe to it and put the other end right against one of the air intakes for the smoker.

        With my current beans, the roasting takes about 17 minutes, of which 5-7 or so minutes are smoky (with a nice blue smoke). After that there is a cool-down of about another 15 minutes. So roasting three batches will yield me about 15-20 minutes of smoke, in spikes, over an elapsed time period of 70 minutes.

        If the taste is good, I shorten the time between when I get smoke from the beans by dumping them into another device for cooling instead of waiting for the cycle to end.

        I will post a pic in a few days.

        Comment

        • David Parrish
          Founding Member - Pit Boss Emeritus
          • May 2014
          • 5040
          • Charlotte, NC
            • Slow 'N Sear Kamado (SnSK)
            • Lots of grills that work with Slow 'N Sear
            • LOTS of digital thermometers (my fav)
            • LOTS of accessories
            • Favorite Beer - Fat Tire
            • Favorite Bourbon - Woodford Reserve
            • Favorite White Wine - Cakebread Chardonnay
            • Favorite Red Wine - Yes, Please
            • President/Owner - SnS Grills

          #6
          Originally posted by Freethread View Post
          Sorry AHL & Jon; I was away for a week with no internet access.

          My plan is to start the charcoal smoker as usual, and make sure it is up to temp. Then, I would add the meat. At that point I would fire up my electric coffee roaster and pump the smoke into the bottom of the smoker. My coffee roaster has a chaff collector with a 3" pipe connection. I would attach a 3" flexible aluminum pipe to it and put the other end right against one of the air intakes for the smoker.

          With my current beans, the roasting takes about 17 minutes, of which 5-7 or so minutes are smoky (with a nice blue smoke). After that there is a cool-down of about another 15 minutes. So roasting three batches will yield me about 15-20 minutes of smoke, in spikes, over an elapsed time period of 70 minutes.

          If the taste is good, I shorten the time between when I get smoke from the beans by dumping them into another device for cooling instead of waiting for the cycle to end.

          I will post a pic in a few days.
          Appreciated! I definitely want to see this in action.

          Comment

          • Huskee
            Administrator
            • May 2014
            • 15141
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Dyna-Glo XL Premium dual chamber charcoal grill
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke by ThermoWorks
              • (1) Signals by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well

              Accessories
              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #7
            Freethread I think you just might be a pioneer in this method. I've never come close to hearing of it!

            On that note....I wonder if burning dried used grounds would make a pleasing smoke. I know they make charcoal out of it, but you have me wondering.....

            Comment


            • Jon Solberg
              Jon Solberg commented
              Editing a comment
              Im not feelin that... but hey I'll try it. I'll try anything.

              I love coffee, boiled coffee, gas station coffee, pressed coffee, dripped coffee, ...


              Last edited by Jon Solberg; August 30, 2014, 07:49 PM.
          • Jon Solberg
            Former Member
            • Jul 2014
            • 4819

            #8
            Very cool idea Freet. You running a gene cafe? I see where that could work. Timing is right.
            Last edited by Jon Solberg; August 30, 2014, 07:42 PM.

            Comment

            • Freethread
              Former Member
              • Aug 2014
              • 5
              • Toronto, ON

              #9
              Hi Jon,
              Yes, it is a Gene Cafe. Pictured below with the flexible hose I mentioned. Though it doesn't show under the light, it was pouring out smoke when I took the photo. I will try it again tomorrow or the next day with the roaster and something like ribs that I won't have to smoke overnight. I'll add photos when that is in progress.

              AHL,
              Being a pioneer is not what I was hoping for... I lack the experience to know what to do after I taste the first batch. How will I adjust the rub, the amount of smoke, should I add a different smoke, should I try with a different meat? I'll start with pork ribs, and a rub similar to Meathead's Memphis Dust, then vary the amount of smoke for now.

              As for burning roasted beans, I wonder if that would taste any different smoke from just roasting beans. It would be so much simpler just to do that, not to mention being accessible to everyone.

              Thanks for comments. They are motivating me into action. I smoked a whole pork shoulder last week at a cottage, and had the coffee roaster with me. I regret not having tried it then, though experimenting with a bunch of hungry people might not be ethical.

              Comment


              • boftx
                boftx commented
                Editing a comment
                I experiment on people all the time. How else will I know if it's okay for my dogs?

              • David Parrish
                David Parrish commented
                Editing a comment
                Yep, experiment away! I do it to the poker crowd and my neighbors all the time. They don't complain!
            • Papa Bob
              Founding Member
              • Jul 2014
              • 278
              • stokton ca

              #10
              Maybe try with some chicken, a shorter cooking time and less time in the smoke. Thighs or Legs they seem to be able to take smoke a little better with out overwhelming it

              Comment


              • Freethread
                Freethread commented
                Editing a comment
                I wish. I blame it on my son, but it was 100% my fault in reality. Also the son in question is my youngest, at 14 months old. Just makes me feel better to tell people it was his fault.

              • Freethread
                Freethread commented
                Editing a comment
                OK, back in business. One panel was melted, and two others sustained heat damage. When I was removing the chamber, I dislodged the main drive cog. I re-mounted the cog, and removed the damaged bits, and it works fine. I found a distributor, and will try to replace them, but can roast in the meantime. Whew!
                The heat damage was due to me running it without the chamber in place (that is where my son came in). The cog was because when I put the chamber in, it got stuck on a piece that had melted and was blocking its path.

              • Papa Bob
                Papa Bob commented
                Editing a comment
                good , I am really interested in your results

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