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OT - cold smoking before SV, failed

CanuggheadCanugghead Posts: 6,273
Decided to try something new, cold smoked for 45 min...


Perfer the maze over tube, easy to save unused pellets...


Promising smoke smell when bagging...


After SV 22 hours @147, couldn't smell any smoke  :s   

Chilled, rubbed and smoked for two hours at 250->300, sauced last 15 min. Came out decent with nice bark, smokey and pull-off-the-bone texture.  Pre smoking was a waste of time, no smokier than previous attempt sans presmoke, wondering if longer presmoke would make a difference.


canuckland

Comments

  • GlennMGlennM Posts: 867
    I put a couple drops of liquid smoke in the bag and Lots  of smoke when I finish them. Raised direct 30-40 minutes at 275-300
    In the bush just East of Cambridge,Ontario 
  • jtcBoyntonjtcBoynton Posts: 2,184
    Smoke is water soluble so most of the smoke flavor will end up in the liquid in the bag. A longer presmoke will just make the liquid stronger in flavor, but not the ribs.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • CanuggheadCanugghead Posts: 6,273
    @GlennM , don't have liquid smoke, the long dwell in Traeger picked up enough smoke.  If the experiment worked it would be nice to pull out previously smoked and SV'd ribs from the freezer and finish in oven, when I don't feel like cooking outdoor.
    canuckland
  • CanuggheadCanugghead Posts: 6,273
    @jtcBoynton , good to know, thanks.  I definitely didn't presmoke long enough ... boiled and filtered the 'purge', the extracted juice didn't taste smokey at all.
    canuckland
  • Post smoke. 

    I did some science experiments on Sous Vide Ribs this spring and Memorial Day. I really wanted the cold smoke to work. Could have changed the fridge to serve time dramatically. 

    I saw Myron saying uncooked meat will pick up smoke better than cooked. I’m guessing that is void sitting in fluids like jtc mentioned. Same with brisket. 

    The win I found was 225ish for 90-120 minutes after 12 hours at 165 in the bath.

    Then yank the plate setter, it should jump quick to the high 3s low 4s, sauce to caramelize. 

    Good luck. Let us know if you find a better solution!

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • EggcelsiorEggcelsior Posts: 14,094
    Liquid smoke is your friend here. After the swim, incorporate the liquid into a sauce(I make a quick homemade one) and paint it on at the end of egg time. Nice layers of flavor.
  • CanuggheadCanugghead Posts: 6,273
    @Killit_and_Grillit , so true, before sv it smelled smokey like smoked bacon. 
    canuckland
  • jeroldharterjeroldharter Posts: 555
    try using smoked kosher salt 
  • CanuggheadCanugghead Posts: 6,273
    edited July 14
    I usually salt/season post sv, then smoke at low/medium heat for at least an hour to build smoke ring/flavour/bark.
    Would love to try making smoked salt and paprika when I can get my acts together.
    canuckland
  • CanuggheadCanugghead Posts: 6,273
    Defrosted second rack that was frozen after sv, smoked in egg indirect 2 hours at 300'ish. Great way to have ribs on short notice indeed.



    canuckland
  • lkapigianlkapigian Posts: 3,675
    @Canugghead be glad to send you some, I'm always cold smoking seasonings ...n.
    ..not sure if you can mail that across the border but if you can , say the word 
    Visalia, Ca
  • Did you say SV for 22 hours?
    Large BGE 2013, Minimax 2018 
    Cedar table
    Burlington, Ontario 
  • CanuggheadCanugghead Posts: 6,273
    @lkapigian ; thanks for the kind offer my friend. I'm not sure about cross border mailing of food item that's not commercially sealed/packed, may get complicated.  How about teaching me the basics of smoking salt, paprika, etc?
    canuckland
  • CanuggheadCanugghead Posts: 6,273
    @unoriginalusername ; yes 22 hours!  Can go shorter at higher temp or longer at lower temp.  If you search on sv, temp/time settings can be all over the place. I've done brisket as long as 72 hours.
    canuckland
  • lkapigianlkapigian Posts: 3,675
    edited July 24
    @Canugghead start by getting one if these ..AMAZN pellet smoker..holds 1 pound of pellets I can get a solid 9 hours of smoke


    Visalia, Ca
  • lkapigianlkapigian Posts: 3,675
    That little smoker fills this smokehouse

    Visalia, Ca
  • CanuggheadCanugghead Posts: 6,273
    @lkapigian ; I have that. So do you spread out the seasoning in a tray, how deep?  Stir once in a while?  How long?
    canuckland
  • lkapigianlkapigian Posts: 3,675
    edited July 24
    @Canugghead I just use aluminum pans ( I save and reuse) doesn't really matter how much you put in, but if it has any depth you are going to want to stir it every hour or so, if it just covers the pan no,need to stir...some people use screens, pans work fine for me...Use course salt , I smoke mine at least 9 hours, prefer maple or oak, paprika 4 to 6...better yet, take your favorite rub ( I make my own) dump,it in the pan and smoke it, if you liked your rub before , you will love it smoked 
    Visalia, Ca
  • CanuggheadCanugghead Posts: 6,273
    @lkapigian Thanks for the detailed how-to!
    canuckland
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