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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.


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Unread 10-24-2012, 08:37 AM   #16
deguerre
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Quote:
Originally Posted by BBQ Bandit View Post
Bong water... nasty chit.
Got that right.

Quote:
Originally Posted by caliking View Post
seriously?
Yep. Nasty chit fer sure.
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Unread 10-24-2012, 08:48 AM   #17
code3rrt
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Who says there's a sucker born every minute?
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Unread 10-24-2012, 09:02 AM   #18
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Mmmmmm!!!

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Unread 10-24-2012, 10:19 AM   #19
Yendor
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So if I add liquid smoke to water do I get the same thing?
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Unread 10-24-2012, 10:23 AM   #20
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There's a sucker born every minute. I'm curious of the process and whether this is just diluted liquid smoke "without chemicals." Heh.
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Unread 10-24-2012, 12:04 PM   #21
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I'm gonna give it a try. I think I'll just fill up one of my metal collanders with room temperature water(Don't want to wait for it to come up to temp). Then I'll throw it on my NBBD, with some cherry and hickory. Just not sure it I should spritz or mop it every hour.

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Unread 10-24-2012, 12:16 PM   #22
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This crops up from time to time....
I cold smoke all my water @ really low temp ( See therm )



And always, always foil......
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Unread 10-24-2012, 01:32 PM   #23
Sean "Puffy" Coals
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If people will pay money for this, they'll definitely buy my Essence of BBQ(tm)(r) flavorings I've been developing (smoked, rendered fat and seasonings- basically drippings). I make a grilled chicken salad using the Chicken "essence" as the base for a vinagrette- it's awesome!
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Unread 10-24-2012, 01:43 PM   #24
Robert Downer
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Quote:
Originally Posted by 1buckie View Post
This crops up from time to time....
I cold smoke all my water @ really low temp ( See therm )
And always, always foil......
too funny!

laughed out loud at work and had the boss give me a strange look
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Unread 10-24-2012, 01:45 PM   #25
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Quote:
Originally Posted by Sean "Puffy" Coals View Post
If people will pay money for this, they'll definitely buy my Essence of BBQ(tm)(r) flavorings I've been developing (smoked, rendered fat and seasonings- basically drippings). I make a grilled chicken salad using the Chicken "essence" as the base for a vinagrette- it's awesome!
done this many times myself...

my wife complains that i can turn a 'healthy' dish unhealthy in a matter of moments...

but i always reply...'aint no leftovers, are there?!'
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Unread 10-24-2012, 02:11 PM   #26
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too funny!

laughed out loud at work and had the boss give me a strange look

Sorry, man......
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Unread 10-24-2012, 05:38 PM   #27
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I froze it so I could lay it on a mesh rack over a pan, thereby increasing circulation and smokiness!
I know, I rock!

Pr0n later!
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Unread 10-24-2012, 06:21 PM   #28
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Well I guess it sounds better than Breast milk ice cream craze. How is this any different than liquid smoke.
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Unread 10-24-2012, 06:30 PM   #29
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Let me guess.......

Next thing you guys will be saying is Crock Pot water is not real water.
Or never, ever boil your water.
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Unread 10-24-2012, 09:42 PM   #30
Sean "Puffy" Coals
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Quote:
Originally Posted by 1buckie View Post
This crops up from time to time....
I cold smoke all my water @ really low temp ( See therm )



And always, always foil......
lololololololololololololololololololololololol

Smoked Water = the new Boiled Ribs!
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