I just use a pellet tube on my gas grill with no gas and make the same thing it works great

Awesome video.. I've been wanting to try this and completely forgot about it. Thx for the reminder.

@TheWinkingPigBarBQ

5 жыл бұрын

You're welcome! Something you might consider and something I saw on another video was the guy spritzed his salt with water because water attracts the smoke particles. Just a thought. Whichever you do, I hope it turns out good for you.

This is great

I'm a new old fart as a scriber. Love your videos an the music is fantastic!!!!! 9/18/22

Awesome video Like #5

@TheWinkingPigBarBQ

5 жыл бұрын

Thank you! I'm glad you liked the video.

If you could have kept the temperature under 100 you could have smoked your cheese as well.

I see everybody using tin foil, or trays, or both to hold the salt for smoking. Would there be an advantage to build a kind of fine mesh rack? So it would get smoke from the underside (which is where the smoke generally comes from. I found some 2mm hole size 304 SS screen. Thinking of a Frame lifted/held up off a tray (to catch the fine grains). Comments?

@TheWinkingPigBarBQ

6 ай бұрын

Yes, probably aluminum window screen would work best. That would allow for better flow of the smoke through the product.

@user-qd9rr6nq8c

6 ай бұрын

I found here (in Mexico) 304 Stainless screen....thinking it might resist the salt and heat a little better than aluminum. As I write this, I am approaching the 5 hour smoking mark on a batch of red wine salt, Jim Beam bourbon salt, natural salt, and hot paprika.@@TheWinkingPigBarBQ

What flavor of wood did u use?

@hatsijoe8150

4 жыл бұрын

Peniswood

@TheWinkingPigBarBQ

4 жыл бұрын

Sorry for my delayed response, I just found your comment. This was smoked with a mixture of hickory and red oak. I don't normally get too hung up on what particular wood I'm using as long as it's a good hardwood for smoking.

How often did you have to add more charcoal brucettes and chunks of hickory wood?

@TheWinkingPigBarBQ

4 жыл бұрын

My smoker has never had charcoal in it, only 100% hardwoods. That being said, to smoke salt and pepper, it's not necessary to keep the temperature at 225-275*F like I would if I were smoking meats because I don't need to cook them so it's O.K. to cold smoke them. If you have a smaller smoker, it's alright to use some charcoal along with your wood, I do on my little smoker. I normally have to add more fuel about every 45 min. - 1 hr. because I don't regulate the smoker temperature using dampers on the smoker, I regulate it by how much fuel I'm feeding the fire. I've got a video showing how I do that.

@JasonAlexzander1q47

4 жыл бұрын

@@TheWinkingPigBarBQ When a person adds brucettes every 45-1hr, do the added brucettes need to be pre-lit?

@TheWinkingPigBarBQ

4 жыл бұрын

@@JasonAlexzander1q47 No, simply put them on top of the existing fire, it will light them. The point is to keep the fire going and never let it burn out.

@JasonAlexzander1q47

4 жыл бұрын

@@TheWinkingPigBarBQ ok thanks. I just don't want any residual lighter fluids or otherwise, bastardizing the flavors.

@TheWinkingPigBarBQ

4 жыл бұрын

@@JasonAlexzander1q47 No, light it once and let it burn for 20 minutes or so before you put whatever you're wanting to smoke on it then just continually feed the fire as needed from there. As you would a bonfire, feed it as needed.

KZread needs smellivision

cut the music

Too much talking.. It could have been only 5 minuets long