In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Tuesday, February 9, 2016


   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  wood chips for smoking doe #1 and #4 and smoking saw dust for #2 and #3 -- your choice of flavor
  2               cups  kosher, pickling or coarse sea salt

METHOD #1 Charcoal grill

Soak the wood chips in water for 1 hour and then drain

Set your charcoaler up for indirect cooking (the coals all pushed to one side of the grill leaving the other side without coals)

Spread the salt in a disposable aluminum pie pan.

Place the wood chips on the hot coals, put the grate in place then place the pie tin of salt on the no coals side.

Close the grill and open the vents just enough to let smoke escape through the top.  Smoke for approximately 1 hour.

Cool to room temperature then store in a labeled airtight container in a cool dark place.

METHOD 2 Stove top smoker

Place the appropriate saw dust in the bottom of the smoker

Place the salt in a disposable pie tin and place the salt in the top section of the smoker. Place the llid tightly on the smoker.

Start the smoker on high, when smoke appears turn the heat down to medium and smoke for 20-25 minutes at approximately 350 F.  store as listed in #1

METHOD 3: In a wok

Place a 6 inch square of foil in the bottom of your wok and add the wood chips in the center of that square.

Place either the steamer rack for the wok or a round cake cooling rack in the wok.

Spread the salt in a disposable pie tin and place it on the rack, coverr the wok allowing for some air space so smoke can escape.

Heat on high heat until smoke starts to wisp out, then reduce to low heat and smoke for 20 to 25 minutes

Cool and store as in Method 1

METHOD 4: Gas grill

preheat the grill to medium.

Add the soaked wood chips to the smoker box and preheat until you see smoke starting to come out.

Place the salt in a disposable pie tin and place away from the direct heat in the grill on the grate.

Close the lid and smoke for 1 hour.

Cool and store as in method 1

  "Why pay high prices for something so simple to make."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.  Exchanges: .

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