dryer/smoker

jwitheld

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Requires 2 grills and a dryer duct.
using heavy duty alum foil and tape make a sleve to fit duct and top of grill (outside where the slide top would be)with slide top removed.
then by bend and push method force the other end of the duct into your new justifyable 2nd grill .using you bbq guru at its lowest settings and a top lit fire (just like a low and slow), place the item being "cold smoked" on the second grill.
i am drying pickled jalapeno nacho slices.
temp in second grill is 86 deg. [p]

Chuck

<p />jwitheld,[p]Like this??? Tell me more about "pickled jalapeno nacho slices" and what you do with them. Sounds interesting.[p]Chuck

jwitheld

Chuck,
perfect picture.
using 18" pizza screens i have the peppers layed out to smoke and dry on the second grill. when completely dry they will be pulverized in a food processor. then you can just dust whatever with it.
great on freedom fries or a quick kick for any dish

Chuck

jwitheld,[p]Thanks, and it is the pickeled slices that you use. The ones that come in a jar. Interesting idea. [p]Chuck

jwitheld

Chuck,
1 gal can, pickled nacho slices
just like the lame ballpark nachos

BluesnBBQ

Why does that picture remind me of Michael Jackson?