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SmokeHound
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Joined: 29 Aug 2009
Posts: 2462
Location: North Idaho
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 Posted: Dec 11 2009 Post subject: |
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| Hell Fire Grill wrote: | | I used table salt for this experiment and its no where near as dark as yours yet, but I got plenty of time. I also have condensation in my cold smoker but it has been freezing before it can drip. I just reloaded the smoke generator a little while ago so it should be done smoking by tomarrow morning. I did smoke some cheese and butter yesterday and I am tempted to taste some of that frozen liquid smoke inside the smoker. Apple smoke. |
Mmmm. . . . smoked cheese. . . yummy!
It took quite a while for my salt to change colors enough to be noticeable. . . As for that dark liquid - I'm thinking that must be the equivalent of liquid smoke - like the bottled stuff. But I'm just guessing on that one. It's not creosote. . .
Anyway, I'm mentally concocting a slightly different plan for next time. It's only half baked in my head but here it is: I'm going to lay the salt out on splatter screens set on top of baker's racks - then stack 'em but with enough space between to get good and smokey. Very similar in thought to doing beef jerkey in stacks. The top layer will have some kind of disposable absorbent towel-type product (paper towels will work but there are thicker, more durable products that I think will be better suited to the job). I'm thinking that may help promote a more even smoke coating. . . ???
FYI: I tried putting the salt on fine-mesh screening material and the salt fell right through. That's why I'm thinking XL splatter screens (closer weave). . . .
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Hell Fire Grill
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Joined: 17 Mar 2007
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| Posted: Dec 11 2009 Post subject: |
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| Sounds like a good idea Smokehound. |
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Hell Fire Grill
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| Posted: Dec 11 2009 Post subject: |
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A pic from last night. A 5er of Tillimook cheddar and a small hunk-0-butter.
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Cranky Buzzard
BBQ Super Pro
Joined: 13 May 2008
Posts: 2385
Location: Plano, Texas
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| Posted: Dec 11 2009 Post subject: |
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| Hell Fire Grill wrote: | A pic from last night. A 5er of Tillimook cheddar and a small hunk-0-butter.
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Hmm, shipping from OR and WA shouldn't be more than a few bucks.... Can I place a delivery order? 
Looks good folks! Hard to do cheese down here since we susually get warm each day!
I am GONNA try the salt though, the wife went all goofy when she saw the final pics!
Charlie
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Oregon smoker
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Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Dec 11 2009 Post subject: |
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| Hell Fire Grill wrote: | A pic from last night. A 5er of Tillimook cheddar and a small hunk-0-butter.
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So how the smoked butter? |
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Hell Fire Grill
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| Posted: Dec 11 2009 Post subject: |
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| Oregon smoker wrote: | | So how the smoked butter? |
My cold smoke generator makes little or no heat. If its running full blast it might increase the temp in the smoke chamber 4-5 degrees on a hot summer day. I could make the generator much smaller and still make plenty of smoke for this size of chamber.
But thats a whole nother thread I dont wana get Smokehounds thread all smokey. |
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Soybomb
BBQ Fan
Joined: 10 Nov 2009
Posts: 373
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| Posted: Dec 11 2009 Post subject: |
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| Neat project! I haven't had my morning coffee yet so maybe this is a half baked idea but i'm wondering if someone could rig up a small salt smoker appartus from something like an old coffee can. Drill lots of tiny holes in the bottom for smoke to come through but not let salt flow though, maybe put it over a similar sized can with a lump and a piece of chunk wood to keep it fueled up..... |
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BluDawg
BBQ Super Pro
Joined: 30 Jul 2009
Posts: 2071
Location: Jonesboro,Tx.
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| Posted: Dec 12 2009 Post subject: |
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I built this little cold smoking rig to pacify my smoked cheese addiction. Just an old cookie tin and an old pencil type soldering iron
Here is how I keep the temps UNder control THe day that these where shot it was 97 deg the pit was in the shade and it stayed under 100 deg. Smoke time was 4 hrs.
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Hell Fire Grill
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| Posted: Dec 13 2009 Post subject: |
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I got my salt all done. It smoked for 24 hrs. or so then had to dry out for a long time before it could be de-clumpifyed(if thats a word). Just regular table salt.
Last edited by Hell Fire Grill on Dec 13 2009; edited 1 time in total |
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SmokeHound
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Joined: 29 Aug 2009
Posts: 2462
Location: North Idaho
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| Posted: Dec 13 2009 Post subject: |
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You got good color on that!
Table and kosher salts don't seem to pick up the color that much -- For some reason, coarse sea salt has a more noticeable color change - it even picks up the difference between woods. My mesquite salt is very dark brown (some grains are nearly black) but the hickory is like a medium smokey quartz/brown color - both look pretty cool actually. . . .
My daughter got her mits on some alderwood smoked sea salt and it's got a slight amber tinge to it. . . .
Kind of interesting how the wood types impact the salt. . . .
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Hell Fire Grill
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| Posted: Dec 13 2009 Post subject: |
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| It was smoked at freezing temps with apple smoke for 24 hrs. Next time I fire up a stick burner I'll roast some kosher. |
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jeepdad
BBQ All Star
Joined: 21 Sep 2008
Posts: 5572
Location: Stafford, Virginia (Transplanted Tarheel)
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| Posted: Dec 13 2009 Post subject: |
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Thanks for sharing the post SmokeHound you're the salt of the earth!
--jeepdad |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Dec 13 2009 Post subject: |
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Great looking salt smokehound!
I've got plenty of fine weave stainless steel mesh. If anyone wants it it's free- just pay for the shipping.
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Lost Texan
Joined: 10 Dec 2009
Posts: 13
Location: Vancouver, WA
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| Posted: Dec 15 2009 Post subject: |
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Great thread, SmokeHound. I've always wanted to smoke some salt, but never got around to experimenting. Thanks for the instructable.
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