Ponty56
Knows what a fatty is.
What are your thoughts on cold smoking Cherry's for BBQ sauce to help mild down the sweet and tart and implant some smokeyness for a sauce.
Anyone ever use the a-maze smoker to cold smoke?
Anyone ever use the a-maze smoker to cold smoke?
So I'm back at trying to perfect this sauce, what do you think about the idea of ageing it in a wine barrel that had cherry wine in it?
I have the A-Maze-N pellet smoker. Pellets are more readily available than sawdust (as well as cheaper). Traeger will also ship pellets for free if you order two 20 lb bags..
Why not add the wine to the sauce?
Wouldn't barrel ageing add other flavors other than the wine?