2008-05-17T04:19:55Z http://blog.bbq-smoker-cookshack.com/comments/atom.aspx Quick Blog tag:blog.bbq-smoker-cookshack.com,2008-05-06:1024870 Cayley 2008-05-06T08:32:31Z 2008-05-06T08:32:31Z ]]> tag:blog.bbq-smoker-cookshack.com,2008-05-06:1024857 Cayley 2008-05-06T08:23:16Z 2008-05-06T08:23:16Z
That's interesting. The juice can won't fit in our wood box without cutting it in half, and I'm pretty sure they won't let me near any tools for fear I'll cut my hand off, so I'll try the tuna can first and see how that works. Hopefully there's no lingering odors in it. I'm going to try a few variations and report back, with different juices and can configurations. I'll have to use the same type of cheeses to keep it constant, though. We'll be in cheese eaters paradise here!

I'm curious about the results as well, so thanks for the excellent question, it's something that I had never thought of before. It will be really interesting to see what happens! I will let you know.


]]> tag:blog.bbq-smoker-cookshack.com,2008-05-05:1023709 Andrea 2008-05-06T08:16:45Z 2008-05-05T17:51:45Z
I think---if I remember correctly---that this person just said that he stuck a can with the peach juice in it. I guess he probably removed the label so it wouldn't ignite. Let me know how the tuna can works out.

The different kind of juices sound like that would be exciting too. I wonder if the different kind of juices impart enough flavors so you could tell the difference?

tea-smoked cheese? that sounds interesting too.]]> tag:blog.bbq-smoker-cookshack.com,2008-05-05:1023700 Andrea 2008-05-05T17:48:07Z 2008-05-05T17:48:07Z tag:blog.bbq-smoker-cookshack.com,2008-05-05:1022984 Cayley 2008-05-05T11:48:53Z 2008-05-05T11:48:53Z ]]> tag:blog.bbq-smoker-cookshack.com,2008-05-05:1022960 Donna http://www.cookshack.com 2008-05-05T11:36:49Z 2008-05-05T11:36:49Z tag:blog.bbq-smoker-cookshack.com,2008-04-29:1009452 Cayley 2008-04-29T11:12:27Z 2008-04-29T11:12:27Z Cayley
]]> tag:blog.bbq-smoker-cookshack.com,2008-04-28:1007516 Cayley 2008-04-28T15:50:47Z 2008-04-28T15:50:47Z
I'm wondering if you could get it in a small enough cast iron type dish in the wood box (for the record, I am not a safety expert, but a little dish might fit in there, you would just want something heatproof and small - I found these cast iron Staub ramekins online that are 4"L x 2"D, so they should fit [depending on your smoker and woodbox, it won't fit in a SM50's - be sure to measure before ordering anything!], but they're kind of pricey, if that's they're only use ) and fill it with juice, so that it would steam and the steam would fill the smoker. I think that if you had the can of juice elsewhere in then it just wouldn't steam, since the smoker is on for so short of a period and isn't getting very hot.

Do NOT use Pyrex or Corningware or anything porcelin, it's too close to the heat source and it will crack (I called and asked). I really think that something cast iron or another form of metal is your best bet. If you use the ramekins, don't put the lid on. Bill in tech support suggested trying a tuna can (cleaned out, of course), so he's going to bring one in and we're going to try that. I'm not sure if it would release any kind of toxins if it's right over the heat source like that, though. I will report back. In fact, that may be an upcoming blog. Trying different configurations of cans while cold smoking. Or, if it doesn't work, what melts in the woodbox and stinks up the place .
Cayley

PS - if all this falls through, don't forget that you can add other interesting flavors by putting fresh herbs in the woodbox. Think rosemary smoked cheese, or thyme, or you can use tea, the possibilities are endless!
]]> tag:blog.bbq-smoker-cookshack.com,2008-04-26:1002811 Andrea 2008-04-26T12:13:59Z 2008-04-26T12:13:59Z tag:blog.bbq-smoker-cookshack.com,2008-04-25:1000921 Cayley Armstrong http://www.cookshack.com 2008-04-25T16:11:44Z 2008-04-25T16:07:20Z