I got this idea from a thread (http://forum.bradleysmoker.com/index.php?topic=17450.0) earlier in the week..
Quarter up some tomatoes, remove the core and seeds.
Arrange on racks, and sprinkle w/ basil and sea salt.
(I threw in some chili grandes that were in the way)
(http://lh4.ggpht.com/_CbvAIVzmFFM/THE8GGHGxWI/AAAAAAABON0/eo1dqYnMinI/s800/20100822094709.jpg)
Into the Bradley w/ my Auber starting at 155°.
I'm giving them 4 pucks of Pecan. No water in the pan. I'll dump the ashes in about an hour or so.
(sorry for the blur, I'll take my real camera out there in a while)
(http://lh6.ggpht.com/_CbvAIVzmFFM/THE8Kc_na3I/AAAAAAABOOI/3TJ_-SS-tlo/s800/20100822094923.jpg)
After the smoke ends, I'll ramp it up to 165-170°.
It's pretty humid today, so these might take a while to dry out.
Stay tuned.....
Looks good so far, I might have to do this also.
Looking Good...
(http://lh6.ggpht.com/_CbvAIVzmFFM/THFF22N5xwI/AAAAAAABOOU/prrkcrp8MYs/s800/DSC01965.JPG)
Lookin' good Squirt!
I still haven't got around to trying this. Thanks for posting this and I look forward to seeing how this turns out.
Mike
These are for my Guinea Pigs at work..
I mentioned that recipe, and they brought in the tomatoes to donate to the cause.
My Auber seems to be running a bit high. Perhaps I should do the 'auto tune' on it sometime?
Dumped the ashes and bumped it up to 161°.
I'll start rotating racks here in a bit..