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Smoking of a lot of things not ribs, briskest, or butts, but like eggs, or even kosher salt, is underrated here. Nice post! BTW, smoked Kosher salt is reason enough to own a smoker!Deviled eggs that you smoke at 180 for about 5-10 minutes when they are finished. Really makes for a unique and great flavor
You are no fun!My wife makes an incredible cranberry sauce that is in high demand in our family during the Thanksgiving and Christmas season. It is her “secret recipe” and she hasn’t even shared it with family, though after having seen it made many times, I pretty much know what it is. I’m sworn to secrecy, however.
Distilled secret? You don't have to confirm anything - but I bet a capful of Gran Marnier would be a nice secret ingredient.My wife makes an incredible cranberry sauce that is in high demand in our family during the Thanksgiving and Christmas season. It is her “secret recipe” and she hasn’t even shared it with family, though after having seen it made many times, I pretty much know what it is. I’m sworn to secrecy, however.
Like Sgt Schultz, “I know nuthing!”Distilled secret? You don't have to confirm anything - but I bet a capful of Gran Marnier would be a nice secret ingredient.
I see nothing. I didn’t even wake up this morning!Like Sgt Schultz, “I know nuthing!”![]()
Smoking of a lot of things not ribs, briskest, or butts, but like eggs, or even kosher salt, is underrated here. Nice post! BTW, smoked Kosher salt is reason enough to own a smoker!
This is from an older post of mine about smoking salt in the RT-700 smokebox. The smokebox is much cooler than the main chamber, so I’d set the grill to LO if no smokebox. Put the salt in a thin layer on a sheet pan, stir every 15 minutes or so. If you want a true ‘cold’ smoke, turning the fan only on and a smoke tube works very well also.I must give that a try soon, what is your smoking temp and process?
How do you cook the Mac & Cheese? Could it be done while smoking the Turkey?Traditional Oven roasted turkey, mashed taters, green bean casserole, sweet potato casserole, stuffing, gravy, bread, cranberry sauce, salad (you know.... eating healthy).
Then non-traditional Saturday - because turkeys were on sale. Spatchcocked and smoked - with who knows what for sides. Maybe Mac n Cheese like someone mentioned.
I was actually just about to pm you about how long you smoke salt lol. You have given me the idea to smoke my summer sausage seasoning before i make the sausage. Its gotta be good!This is from an older post of mine about smoking salt in the RT-700 smokebox. The smokebox is much cooler than the main chamber, so I’d set the grill to LO if no smokebox. Put the salt in a thin layer on a sheet pan, stir every 15 minutes or so. If you want a true ‘cold’ smoke, turning the fan only on and a smoke tube works very well also.
I just smoked Kosher salt and cream cheese together in mine this week, 225* for a couple of hours. The smoked salt is wonderful-I make a big batch and use it on many things when seasoning. The smoked cream cheese Is very popular now, and while a smoke box is not needed to do this, it does make a nice final product. One caution I will make is be careful trying to multitask with the smoke box. I once tried smoking salt while smoking a pork butt and the salt picked up all the flavors of the butt, which is not what I was looking for. So you can use that feature for your benefit or not, just be aware that it will impact your flavors.
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