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What do you smoke and keep around that is not meat?

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  • lostclusters
    Club Member
    • Jul 2017
    • 287
    • Oceanside, CA
    • Mak 1 Star
      KBQ-C60
      Char-Griller Legacy Charcoal Grill w/Side Firebox
      WSM 22.5"
      ThermoWorks Smoke
      ThermoWorks Thermapen
      Rock's Stoker II wifi
      Flameboss 500

    What do you smoke and keep around that is not meat?

    I talking about salts, condiments, ... What do you smoke and keep around that is not meat?
  • Steve R.
    Club Member
    • Jul 2016
    • 1971
    • Elizabethtown, KY
    • Current line-up of cookers: Weber 22.5" Original Premium kettle w/ SnS and BBQ Guru adapter; Old Country Over and Under smoker; PBC; Weber Ranch Kettle w/ Guru adapter.

    #2
    Ice.

    Comment

    • Attjack
      Club Member
      • Aug 2017
      • 3405
      • Primo XL
        Weber 26"
        Weber 22"
        Weber 22"
        Weber 18"
        Weber Jumbo Joe
        Weber Green Smokey Joe (Thanks, Mr. Bones!)
        Weber Smokey Joe
        Orion Smoker

        DigiQ DX2
        Slow 'N Sear XL
        Arteflame 26.75" Insert

        Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
        - With Rear Infrared Burner
        - With Infrared Sear Burner
        - With Rotisserie
        Empava 2 Burner Gas Cooktop
        Weber Spirit 210
        - With Grillgrates
        ​​​​​​​ - With Rotisserie
        Weber Q2200

        Blackstone Pizza Oven

        Portable propane burners (3)
        Propane turkey Fryer

        Fire pit grill

      #3
      Whiskey.

      Comment

      • Fire Art
        Club Member
        • Jan 2018
        • 988
        • Jackson hole Wyoming

        #4
        Cabbage and cheese

        Comment


        • Gator Lau
          Gator Lau commented
          Editing a comment
          I’d like to know about how you Smoke cabbage, if you would, please

        • Sweaty Paul
          Sweaty Paul commented
          Editing a comment
          I’m with Gator Lau.
      • Spacecase
        Club Member
        • Dec 2017
        • 107
        • Florida
        • Proud owner of: PK 360, 18 inch Weber Smokey Mountain, 22 inch Weber Kettle, Weber Jumbo Joe, Weber Smokey Joe, Weber E-310, and Rec Tec Trailblazer.

        #5
        Darn. I thought this was going to be a riddle.

        Comment

        • FireMan
          Charter Member
          • Jul 2015
          • 6866
          • Bottom of Winnebago

          #6
          That’s a loaded question?

          Everybody say cheese!

          Comment

          • Fire Art
            Club Member
            • Jan 2018
            • 988
            • Jackson hole Wyoming

            #7
            Gator Lau I take cabbage put it in a cake pan then put a cube of butter slices on top of cabbage put half a pound medium rare bacon on top of cabbage give it a good dose of garlic salt and coarse pepper and cover with Parmesan cheese. then put on what ever grill im using at the time cook tell cheese has melted good. It I’m pinched for time put under the oven broiler and cook at low for twenty minutes or so it is Delicious and Nutritious

            Comment

            • jlazar
              Charter Member
              • Oct 2014
              • 589
              • San Antonio
              • Backwoods Chubby G2
                Weber 22" Master-Touch GBS Kettle
                Blackstone 36 Griddle
                SlowNSear (Original)
                Fireboard Extreme
                Maverick 732
                Super-Fast Thermapen
                Rapala 7 1/2
                Bear Paws
                Weber Rapidfire Chimney
                Grill Beast 304 Injector
                G&F Suede/Leather Gloves
                Foodsaver V4880

              #8
              I will have to try Fire Art's recipe. Here is a different version, grilled not smoked.

              https://amazingribs.com/grill-roaste...cabbage-recipe
              Last edited by jlazar; October 3rd, 2018, 05:22 PM.

              Comment

              • ribeyeguy
                Charter Member
                • Jun 2015
                • 1273
                • S. E. Wisconsin
                • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

                #9
                Cigarettes. Trying to quit though.

                Comment


                • TechSmoker
                  TechSmoker commented
                  Editing a comment
                  I agree with CaptainMike I have been smoke-free since Jan 1 of this year. The thing that really helped me was that my wife and I did it at the same time. There were a lot of cravings and temptations at first but we stuck it out and did it. Just think of how many briskets you can buy with the money that you'll be saving!

                • CaptainMike
                  CaptainMike commented
                  Editing a comment
                  Right on TechSmoker !!! The cravings are crazy for about 10 days, but an RN buddy who specialized in smoking cessation gave me a trick: just count to 60 and they'll be gone. Worked every time.

                • texastweeter
                  texastweeter commented
                  Editing a comment
                  I second CaptainMike BUT you can have my cigars when you pry them from my cold dead hands.
              • lostclusters
                Club Member
                • Jul 2017
                • 287
                • Oceanside, CA
                • Mak 1 Star
                  KBQ-C60
                  Char-Griller Legacy Charcoal Grill w/Side Firebox
                  WSM 22.5"
                  ThermoWorks Smoke
                  ThermoWorks Thermapen
                  Rock's Stoker II wifi
                  Flameboss 500

                #10
                Everybody's a comedian

                Comment

                • RonB
                  Club Member
                  • Apr 2016
                  • 11408
                  • Near Richmond VA
                  • Weber Performer Deluxe
                    SNS
                    Pizza insert
                    Rotisserie
                    Smokenator 1000
                    Cookshack Smokette Elite
                    2 Thermapens
                    Chefalarm
                    Dot
                    lots of probes.
                    CyberQ

                  #11
                  Careful what you say folks - you could wind up getting a visit from the police in some states...

                  Comment


                  • ClayJones
                    ClayJones commented
                    Editing a comment
                    Not in DC! Just sayin
                • Skip
                  Founding Member
                  • Jul 2014
                  • 2657
                  • Blue Earth, Minnesota
                  • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

                  #12
                  Cheese, Eggs, Ritz Crackers

                  Comment

                  • Ricardo
                    Club Member
                    • Jan 2017
                    • 88
                    • Palm City, FL

                    #13
                    I like to fix my own hot sauce and while it’s not Click image for larger version  Name:	409F51DB-B8B0-42B8-8398-1D10BDF37896.jpeg Views:	1 Size:	2.04 MB ID:	574331 exactly a spice per-se, we use a little bit to spice things up like when applying a rub or when making pasta sauce. I’ll add it to just about anything savory, but only my helping. It’s too much for most. My wife and daughter will add a bit here and there too. They always say it’s too hot, but when I’m not looking, they add a few drops here and there.

                    To fix it, I smoke my own habaneros and garlic.... sometimes I add an onion too. I smoke them in Cherrywood.

                    I find it really nice to smoke them. Another option is to char them a bit on a skillet. I saw folks in the Yucatán peninsula fixing hot sauce with the char method and it caught my attention. I’d never seen that before. They call it “Chiles Ceniza”, which means ashed chili's. They don’t really char through, just the skin.

                    In any case, here is photo of the ingredientes getting the smoke treatment and one of the finished product.

                    Click image for larger version  Name:	D5FAACD8-69EC-4490-B4D4-210574F56B16.jpeg Views:	1 Size:	3.29 MB ID:	574332
                    Last edited by Ricardo; October 3rd, 2018, 06:03 PM. Reason: Fixing typo

                    Comment

                    • CaptainMike
                      Club Member
                      • Nov 2015
                      • 2220
                      • The Great State of Jefferson
                      • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
                        Old school big'ol Traeger w/Pro controller (Big Tex)
                        2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
                        20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
                        20 x 30 Santa Maria grill (Maria, duh)
                        Bradley cabinet smoker (Pepper Gomez)
                        36" Blackstone griddle (The Black Beauty)
                        Fireboard
                        Thermoworks Smoke and Thermapen.

                      #14
                      Most of my clothes.

                      Comment


                      • CaptainMike
                        CaptainMike commented
                        Editing a comment
                        Hahaha lostclusters, don't you? Each time I grill/smoke/cook every epidermal layer I have smells of smoke and I don't toss 'em. Even if I have smoked a cigar!

                      • Attjack
                        Attjack commented
                        Editing a comment
                        Same here.

                      • Mr. Bones
                        Mr. Bones commented
                        Editing a comment
                        All mine are very well smoked, as well...
                        I can find my cowboy hat in th dark, anytime
                    • Steve B
                      Club Member
                      • Jun 2016
                      • 2722
                      • Rockland county New York
                      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
                        Yoke Up custom charcoal basket and a Grill Wraps cover.

                        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

                        Napoleon gas grill (soon to go bye bye) rotting out.

                        1 maverick et-733 digital thermometer - black
                        1 maverick et-733 - gray
                        1 new standard grilling remote digital thermometer
                        1 thermoworks thermopen mk4 - red
                        1 thermoworks thermopop - red

                        Pre Miala flavor injector
                        taylor digital scale
                        TSM meat grinder
                        chefs choice food slicer
                        cuisinhart food processor
                        food saver vacuum sealer
                        TSM harvest food dehydrator

                      #15
                      lostclusters You kinda had to know you would get responses like these. Hell these were my first thoughts as well. That being said I will have to add.
                      As Jonny Cash once said. “My Mind the night before”. I believe that was on a Sunday morning. 😎😁😂.
                      Sorry brother I couldn’t resist.
                      Serouisly though, not much. I have done some cheese and want to do some more to perfect my Process for what I want.

                      Comment


                      • texastweeter
                        texastweeter commented
                        Editing a comment
                        Great song

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