拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 01-13-2014, 12:42 PM   #1
SmokinJohn
is One Chatty Farker
 
SmokinJohn's Avatar
 
Join Date: 10-15-12
Location: Anaheim, CA
Default Smoking Salt in a UDS

So I have seen cowgirl's thread on 65 degrees in the little smokehouse.

I have seen a recipe for 350 degrees for 1-2 hours

I have seen a recipe for 110-160 degrees for 12 hours.

My UDS can do the last two temps quite well.

What say you, brethren? Is there a recipe for 225-275?
__________________
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
SmokinJohn is offline   Reply With Quote


Old 01-13-2014, 12:51 PM   #2
JamieK
On the road to being a farker
 
Join Date: 12-17-13
Location: Nanaimo, BC, Canada
Default

I am interested too, my brand new UDS holds at 225 well, and do not want to buy smoked salt anymore.
__________________
Who Dat UDS, Weber OTS 22.5" Kettle, Big Chief Elec Smoker, Maverick ET-732
JamieK is offline   Reply With Quote


Old 01-13-2014, 12:54 PM   #3
Fwismoker
Quintessential Chatty Farker

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Default

I just plain ole cold smoke....no heat required. There is no concern with any burnt over roasted flavors and it'll be good and smoky. Cold smoke for 8-12 hours.

Salt can be hot smoked also, it'll be a combination roasted/ smoked and hence take on a darker color.
__________________
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
Fwismoker is online now   Reply With Quote


Old 01-13-2014, 12:54 PM   #4
pitbossJB
is one Smokin' Farker

 
pitbossJB's Avatar
 
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of enchantment)
Default

I don't know, but I'd like to try that as well.
__________________
"It's all done with smoke and mirrors..............I think I like smoke the best"

UDS
Highly modified Bandera w/ griddle on firebox
Mini SJ/UDS
Smokey Joe's
pitbossJB is online now   Reply With Quote


Old 01-13-2014, 12:59 PM   #5
SmokinJohn
is One Chatty Farker
 
SmokinJohn's Avatar
 
Join Date: 10-15-12
Location: Anaheim, CA
Default

Hmmm... guess I will throw caution and salt to the wind.

As soon as the high wind warning goes away, I will fire up the UDS and sacrifice some salt in the name of knowledge.
__________________
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
SmokinJohn is offline   Reply With Quote


Old 01-13-2014, 01:02 PM   #6
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

Not to hijack the thread, but I wonder how well salt would smoke in my new GMG Davy Crockett at 150F? It can hold that temp (the lowest).
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM

Last edited by bbqgeekess; 01-13-2014 at 01:29 PM..
bbqgeekess is offline   Reply With Quote


Old 01-13-2014, 01:07 PM   #7
JamieK
On the road to being a farker
 
Join Date: 12-17-13
Location: Nanaimo, BC, Canada
Default

Here are a couple I found on other sites, both smoke at high temps 250-350.

http://simpledailyrecipes.com/935/ma...wnsmoked-salt/

http://www.chow.com/recipes/28487-smoked-sea-salt
__________________
Who Dat UDS, Weber OTS 22.5" Kettle, Big Chief Elec Smoker, Maverick ET-732
JamieK is offline   Reply With Quote


Thanks from:--->
Old 01-13-2014, 01:08 PM   #8
Smith's Pig Pen
Knows what a fatty is.
 
Smith's Pig Pen's Avatar
 
Join Date: 01-19-13
Location: Calistoga, CA
Thumbs up

Cool. Looking forward to hearing your results
__________________
UDS, 18.5 WSM & 0-D-luxe 2Burner- SCBBQA, CBBQA
Smith's Pig Pen is offline   Reply With Quote


Old 01-13-2014, 01:13 PM   #9
Shagdog
is Blowin Smoke!

 
Shagdog's Avatar
 
Join Date: 07-01-13
Location: Grayslake, IL
Default

I smoked a bunch of salt while doing a butt once.. I don't think there's really any way to fark it up. I smoked it for 11 hours at 225 in an aluminum bread pan.. Whenever I'd add coals or check temps, I'd just give it a stir. Came out fine. The salt did turn a little brown, but it smelled great. I don't really notice any added smoke flavor to my food from it though.
__________________
Matt
YOU WANNA THROWDOWN?

Shirley Fabrication 24x50 Offset - UDS - Weber Kettle - Fire Pit Rotisserie
You're ordering Grilled Cheese?
Yes.

At a BBQ Joint???

Yes. What's the point in ordering BBQ? It's never as good as yours, dad.



Shagdog is online now   Reply With Quote


Reply

Tags
salt, smoked salt, uds

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:41 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.