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34 Comments
Androcles
May 4, 2016
It's so simple it's absolutely brilliant! If you're old enough and didn't tho away your old church key! Now for the biggest can of pork and beans I can find at Costco and a replacement for my old soldering stick?
Jim R.
July 13, 2013
This worked really well. The smokey flavor is more subtle than overwhelming, which I like. Smoked fresh cherries were particularly different and delicious.
lorigoldsby
September 4, 2012
Somehow I missed this before! So glad the hotline had the link when someone asked about smoked salts...I love the alder one I bought at "The Meadow" with you. Congrats...agree with Fiveandspice...you got your macguyver on!
hardlikearmour
September 4, 2012
Thank you, Lori! I've not tried smoking salt, since I have easy access to it.
Boomdog02
August 26, 2012
I've tried all manner of methods...foil pouches, stainless trays, foil trays, nothing seems to work...it drives me crazy!
hardlikearmour
August 26, 2012
I see no reason not to give it a go, I just don't know how it will work. Do report back if you try it. I'm sure other gas grillers would appreciate the tip if it works well.
hardlikearmour
August 26, 2012
The beauty of the soldering iron is that the grill chamber stays cool, allowing for smoking of things like cheese. If you're going to do hot smoking it's probably easier to make a tray with heavy duty aluminum foil and put soaked chips on it.
Boomdog02
August 26, 2012
Could I maybe use this can method, with soaked chips inside, laid on the burner of my gas grill? I figure I could poke holes in the can and close up the end...no need for the soldering iron.
Boomdog02
August 26, 2012
Could I maybe use this can method, with soaked chips inside, laid on the burner of my gas grill? I figure I could poke holes in the can and close up the end...no need for the soldering iron.
ellenl
August 11, 2012
Absolutely brilliant! You are so multi-talented. I am in awe of you!! Thanks so much.
calendargirl
August 9, 2012
I love this! Do you have favorite cheeses for smoking? I'm thinking Manchego...
hardlikearmour
August 9, 2012
I love blue and sharp cheddar the best, but haven't tried Manchego! I bet it would be fabulous. I like smoked Mozz for pizza, too.
arielleclementine
August 9, 2012
what an awesomely cool hack! you're amazing, HLA! congrats on the win! and yay for buckley!
mrslarkin
August 8, 2012
Yay hla! Congrats on the Bronze! Silver and Gold better be pretty-darn-good hacks!
Buckley is a cutie pie. What kind of dog is he?
Buckley is a cutie pie. What kind of dog is he?
hardlikearmour
August 8, 2012
Buckley = 50% Great Pyrenees + 50% Australian Shepherd = 100% Big Galoot!!
DebJ
August 8, 2012
This is really neat. Can't wait to try it. I have a couple of questions (forgive me if they are dumb):
1. What is the purpose of the ice cubes?
2. Do you wrap the meat in foil and put in with the smoker, or it's unwrapped.
3. Since there isn't a heat factor, is there anything to worry about by having the meat sit in that environment for 40 minutes.
4. Do different items take different times to get smoked (i.e., chicken with bone vs boneless, etc.)
Thanks a lot. Well done!!!
1. What is the purpose of the ice cubes?
2. Do you wrap the meat in foil and put in with the smoker, or it's unwrapped.
3. Since there isn't a heat factor, is there anything to worry about by having the meat sit in that environment for 40 minutes.
4. Do different items take different times to get smoked (i.e., chicken with bone vs boneless, etc.)
Thanks a lot. Well done!!!
hardlikearmour
August 8, 2012
Thanks, Deb!
1. The ice cubes melt a bit and pick up the smoke flavor. I refroze them for using in cocktails.
2. The meat is unwrapped.
3/4. The meat doesn't cook, it just gains smoke flavor. As long as it's not beastly hot out, 30-40 minutes is not likely to be unsafe. I immediately cooked the pork after smoking it, and have made rillettes several times this way with no detrimental effects. I haven't done chicken, but think I'd smoke it briefly after cooking it rather than before just to infuse it with some nice smokiness. I bet it would be good for making chicken salad after a 30 minute smoke!
1. The ice cubes melt a bit and pick up the smoke flavor. I refroze them for using in cocktails.
2. The meat is unwrapped.
3/4. The meat doesn't cook, it just gains smoke flavor. As long as it's not beastly hot out, 30-40 minutes is not likely to be unsafe. I immediately cooked the pork after smoking it, and have made rillettes several times this way with no detrimental effects. I haven't done chicken, but think I'd smoke it briefly after cooking it rather than before just to infuse it with some nice smokiness. I bet it would be good for making chicken salad after a 30 minute smoke!
hardlikearmour
August 8, 2012
Wow! What a wonderful surprise. I'm thrilled to have my hack recognized - I thought it might be too wacky to get considered. Thanks all for your kind comments. I had a lot of fun with making the slideshow and playing with the smoker.
fiveandspice
August 8, 2012
Holy cow! Move over MacGyver. How on earth did you come up with this? I don't think I would even know how to turn a soldering iron on...
hardlikearmour
August 8, 2012
I had some smoked rillettes at a restaurant. They were so delicious I wanted to replicate them, so did some internet research to see if I could come up with a technique. Found a video on youtube. After using the smoker a few times figured out adding spices to the wood made delicious smoke, and that a small ventilation hole in the bottom of the can helped ensure a consistently smoky output from the contraption.
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