Saw a few threads on cold smoking ketchup and had some questions.
How long and what wood is recommended?
With cheese I have had to sometimes use a pan of ice to keep the temp within the right range. Is there a temp range I should try to stay in with ketchup?
If I add some paprika, cayenne pepper, and or salt to smoke at the same time does the recommended wood and temp range still hold?
thanks
Gus go ahead and put the salt in there no set temp for it. make sure you stir it around every now and then. I havent done the rest so I cant offer any advice on them.
I used hickory when I smoked ketchup and paprika. Turned out great. Was surprised how good the ketchp was. I noticed that if you let it sit in the dridge for a couple of days it gets better.
Just like Bears Fan said, hickory is a good choice and it is always better if it sits for a day or two before using it