Hello Everyone - time to get the smoker ready. I like to burn just charcoal each spring to prime the smoker, etc. Today is a good day for it in Michigan. I think once the first charcoal batch burns off I will do some smoked salt. Recipes I'm reading look like it's pretty easy and doesn't take too long.
Anyone have tips or suggestions? I tried search both the pit and our recipes but am not finding one.
> 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
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 meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Dr Blonder talks about it somewhere... I don't remember if it's in his "Magic of Salt" interview/video or if it's on his own website. But he recommends freezing a brick wrapped in foil. Then spread a thin layer of salt on the frozen brick as you place it in your smoker. The coldness of the brick attracts the smoke. As far as timing and best temp I do not recall what he recommends.
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