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OT - cold smoking before SV, failed

CanuggheadCanugghead Posts: 6,209
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: 826
    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: 2,138
    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: 6,209
    @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: 6,209
    @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: 14,031
    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: 6,209
    @Killit_and_Grillit , so true, before sv it smelled smokey like smoked bacon. 
    canuckland
  • jeroldharterjeroldharter Posts: 554
    try using smoked kosher salt 
  • CanuggheadCanugghead Posts: 6,209
    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
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