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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-10-2013, 07:30 AM | #1 |
Full Fledged Farker
Join Date: 06-02-10
Location: NW Florida
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smoking with corn cobs
I think i've heard of people using corn cobs to smoke with. Anyone done it?
I'm processing 300-400 ears of corn in one-two weeks (they are in the garden, just waiting on them to be ready). I'll be creaming at least half of that so I'll have a couple hundred corn cobs. Should I save them to smoke with? if so, what do I need to do with em? I'm assuming you let them lay out and dry???? then do you just add a couple to your coal basket (i use a UDS) when smoking? thanks |
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06-10-2013, 07:40 AM | #2 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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My dad used to save and sell the corn cobs from the farm, but quit doing so a few years ago. A little before I got into smoking . . .
I think it'd be worth trying. I can't imagine it'd add a whole lot of flavor, but it would be fun
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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06-10-2013, 09:07 AM | #3 |
Knows what a fatty is.
Join Date: 07-12-10
Location: Owings, MD
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When I used to goose hunt on the Eastern Shore on Maryland, the local market used to sell corncob smoked bacon. It was good. I've thought about using them a few times. Maybe this is the year.
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06-10-2013, 09:53 AM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I use them a lot for smoking poultry lightly. I really like the way they reinforce the taste of the bird without overpowering. Cob smoked ham, bacon and turkey are very popular in Vermont largely due to the great tasting products sold by Harrington's here.
I typically disperse them throughout the lump.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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Thanks from:---> |
06-10-2013, 11:33 AM | #5 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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looks great i may have to try that sometime..
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06-10-2013, 02:39 PM | #6 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Never tried them in a smoker, but I remember my grandpa using a mixture of hickory and corncobs in the smokehouse for cold smoking/curing hams and bacon.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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06-10-2013, 03:36 PM | #7 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I use them with apple or hickory when smoking hams and bacon. The cobs must be thoroughly dry. I use cobs from dried feed corn. The farmer uses a hand crank machine to shell the corn for his chickens, and he saves me the cobs.
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