Scrapple is mostly a mid-Atlantic item generally pan fried and eaten for breakfast. It is reputedly anything-but-the-squeal pork, corn meal, and I have no idea what else. It's not a staple for me, but my kids love it. Scrapple must not be a household word the world over, because the spelling checker deems it suspicious.
I wanted to try cold smoking a loaf of scrapple. I got some ideas from the internet, and decided to use the rig below.
One method I saw suggested putting smoking pellets in the tube. Not wanting to spend 20 bucks for a bag of pellets for the experiment, I split small pieces of oak. You can see a couple of unburned pieces at the end of the tube. I made a line of charcoal between the bricks, and lit one end of the charcoal. The idea actually worked well. I put the grate into the Weber Kettle and the scrapple block on the grate. I partially closed the intake and out vents and let it smoke for two hours.
I was generally pleased with the results, but the smoke flavor was more of burned wood than the smoky flavor I get with other meats. The smoke was not thin blue, but whitish.
I'm planning to try smoking a block of cheddar cheese next, but I'd like to try not to have the burned wood taste.
Does anyone have any suggestions? Thanks in advance.
Below are pics of the smoked scrapple block and scrapple frying for those who may not be familiar with it.
I wanted to try cold smoking a loaf of scrapple. I got some ideas from the internet, and decided to use the rig below.
One method I saw suggested putting smoking pellets in the tube. Not wanting to spend 20 bucks for a bag of pellets for the experiment, I split small pieces of oak. You can see a couple of unburned pieces at the end of the tube. I made a line of charcoal between the bricks, and lit one end of the charcoal. The idea actually worked well. I put the grate into the Weber Kettle and the scrapple block on the grate. I partially closed the intake and out vents and let it smoke for two hours.
I was generally pleased with the results, but the smoke flavor was more of burned wood than the smoky flavor I get with other meats. The smoke was not thin blue, but whitish.
I'm planning to try smoking a block of cheddar cheese next, but I'd like to try not to have the burned wood taste.
Does anyone have any suggestions? Thanks in advance.
Below are pics of the smoked scrapple block and scrapple frying for those who may not be familiar with it.
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