Just did a bunch of cheese and some steaks for my first cold smoke and noted that the bisquettes only burned about a third or halfway. During previous hot smokes, they seemed to be more fully burned (about 3/4). Is this difference because I didn't use the main heating element and had some ice in the smoker to keep the temperature down or do I have a problem I need to know about?
Also, is there any use for the partially-burned bisquettes? Can I dry them out and reuse them as starters or something? I seem to recall someone saying you could fill a tuna can with chips as the first bisquette or use them on the grill (wrapped in foil).
Almost forgot the most important issue - is there some kind medication that will keep me going for ten days while I'm waiting for the cheese to be ready?
Thanks.
Not sure why they would'nt burn normal....I've never seen that before, if the SG is on its on. Maybe somebody else has seen this! As far as waiting on the cheese, I recomend tequila or whiskey to pass the time! ;D And of course you used mesquite.....right! ;D
C
WTS - Sorry, this one was hickory. I'm using up the Variety Pack that came with the smoker. Thereafter I can guarantee that the dominant cellulose burned here will be mesquite (which is as close to kiawe as I can get in bisquette form).
As to the "medication," I went through a pint of Cazadores Reposado (plus a bunch of beer) tailgating before the Jimmy Buffett concert Saturday and some excellent Scotch preparing for my birthday celebration (tomorrow) since then - not sure if I have enough liquor or liver left to get me through ten more "intensive" days (although there are about three liters of Milagro Reposado still around from my last "supply run" to Puerto Vallarta).
Such a Parrot head....LOL! ;D
C
Ka Honu, I use the cold smoke add on from Bradley and I think I have noticed the same thing. It does get the job done, but it seems the bisquettes do dot "vaporize" as much as they do using the main heat source. I am surprised that any cold smoking would be possible in your climate!
I was a bit concerned but it was in the low-mid 70s today. With the OBS in the shade, the vent fully open, and some ice in the bowl, the box temp seemed to stay low enough for the cold smoke (got up to 90o for a few minutes before I added some more ice but held around 70-75o for most of the time).
Ka Honu, if whatever you did to keep the temps down, more power to you! I had some bad cheese smokes at San Fran temps! But I gotta love a guy that would go to a Jimmy Buffett concert!!! Yer an old guy like me! ;D Most of my younger friends do not even know the name.
One of his better concerts (and I've been going to them for over 30 years). He did a lot of fairly early stuff (1973-80) and some more contemporary. Too funny... there was a kid in his early 20s behind me with a mohawk and a piercing or three who knew all the words to every song. I told him I had dustballs under my couch older than he was and asked him to pass on my compliments to his parents for raising him so well (musically).
I ignore the paraphernalia hype and marketing too much to be called a Parrothead (I have one concert t-shirt someone gave me and one no-longer recognizable Air Margaritaville hat I bought when my judgment was impaired) but I own most all of his books and music and go to any concert in striking distance.
Ka Honu,
I have experienced the same thing many times with cold smoking. In my opinion, the puck burner is just barely hot enough to do the job with the aid of the heating element so as to not start the puck on fire, that without the aid of the oven heating element, the pucks are just a but underdone.
Dry the left overs out and use them in a foil puch on the regular grill. ;D
Now if you run out of the Cazadores, come on over, I still have a new bottle on the bar. I also have a few glasses of Casa Vieja, full bottle of Corrallejo, most of a bottle of Don Anselmo and some Patron if you want. I believe the Don Anselmo is only available in Mexico and worth a try if you get back there.
Oh yah, there is also a smokey Lagavulin 16 year old single malt calling for ya as well.
Good deal - at least it's not just me.
I'll be over. Where?
I'm a longtime Lagavulin drinker (I love burying my face in a peat bog) but have maybe found a new fave. Not nearly as smoky but see if you can find a bottle of Aberlour a'bunadh. Should be in the $50-60 range, a single cask Speyside, great straight and awesome with a drop or two of water or a single cube. It's cask strength (about 120 proof) so be careful out there. I've had both Batch 21 and 23 and found them among the best under-$100 whiskies out there.
Just across the water in San Diego.
The Aberlour sounds tasty.
I see one place has a 1964 Bowmore Black, 42 year old. if you are going to come over I should pick up a few bottles. They are only $4900.00 a piece. :o :o :o .... Did I mention I have I had some Don Anselmo? ;D :D
Well, thank you, Giz. I think a bottle of the '64 BB-42 would make an excellent present for my 61st tomorrow.
... and, I'm willing to try any "real" tequila (100% agave). Tend to prefer the reposados - they're aged enough to take off the rough edges but still taste like tequila.
Happy birthday... Ka Honu!!! ;D
I cold smoke often; I use the cold smoke set up and I can't recall this happening to me. The only time I have had partially burnt bisquettes is when I have used JB.
This may be of help:
Bisquettes do not burn completely (http://www.susanminor.org/forums/showpost.php?p=773&postcount=16)
Happy Birthday KH
Is Jimmy Buffet the same as Merle or Waylon or Willie - if not - then I have probably never heard of him! LOL. Bet a good time was had!
The cheaper the tequila the better - appreciate the burn!
But scotch is another thing. I also like to wallow in a peat bog. Tha a smudan fhein a ceann gach foid! Laiphroaig is my fav. But then again I don't drink much if any, so what does it matter!
Shakespeare
The Bard of Hot Aire
Threadkiller Extraordinaire'
QuoteI cold smoke often; I use the cold smoke set up and I can't recall this happening to me.
I agree with Habs, can't say I have noticed a significant difference in the way the bisquettes burn between hot and cold smoking at all.
Quote from: manxman on March 03, 2009, 06:26:21 AM
QuoteI cold smoke often; I use the cold smoke set up and I can't recall this happening to me.
I agree with Habs, can't say I have noticed a significant difference in the way the bisquettes burn between hot and cold smoking at all.
Rats! Now I am confused.
I had this happen to me when i did the cold smoked cheese. The first 2 pucks only burnt half way. It could have been the combination of the outside temp of 37* that day and the ice in the bowl. The rest of the pucks burnt fine.
nepas
I'm declaring the problem was solely due to ice in the bowl and will try next time with ice in a tray on the top rack instead. That's my story and I'm sticking to it!
Quote from: Ka Honu on March 03, 2009, 12:29:51 PM
I'm declaring the problem was solely due to ice in the bowl and will try next time with ice in a tray on the top rack instead. That's my story and I'm sticking to it!
So there :D
nepas
I had that happen to me once. Realized that by preheating the SG and the advancing the bisquette that the time was already into the 20 minute cycle. So it only got to burn ten minutes.
The second time I used the cold smoke I preheated the SG for 30 minutes loaded the SG with bisquettes. Pulled the plug and plugged it back in, then did the setup and advance the bisquettes to an allready hot plate.