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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 05-15-2013, 08:51 AM   #1
DirtyDeedz
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Default Smoked Ice

Sounds like drug slang...

I had a cocktail at a restaurant in KC that blew my mind. The ingredient that set it off was hickory smoked ice. When the cubes started melting it infused the liquor with that heavenly smoked flavor, and it really set it off. Has anyone had any experience with this?

I'm going to give it a go, and see if I can recreate the drink next time I fire up the UDS.
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Unread 05-15-2013, 08:53 AM   #2
Porcine Perfection
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Where was this at in KC?
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Unread 05-15-2013, 08:54 AM   #3
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Gram and Dun on the plaza. It was called "the smoking Dun". I like the place because they really experiment with flavors. They call their cooks "chemists".
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Unread 05-15-2013, 08:57 AM   #4
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I've also heard of folks using smoked ice for bloody marys, which sounds incredible too.
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Unread 05-15-2013, 09:07 AM   #5
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Another method is to pour straight bacon grease into a bottle of bourbon, and after letting it sit for a length of time, you pour off the bourbon into another bottle. Saw it on the food network. Supposedly gives the bourbon a tasty bacon-smoky flavor. I would try it once.
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Unread 05-15-2013, 09:09 AM   #6
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I'm with you on that one, Timmay. That sounds like a good time.
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Unread 05-15-2013, 09:23 AM   #7
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Hmmm...Smoke infused Jameson sounds like it would be really good...
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Unread 05-15-2013, 09:25 AM   #8
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Yeah, that's what I'm talking about.
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Unread 05-15-2013, 09:39 AM   #9
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I tried the smoked ice once on my WSM22.5. It was the most disgusting thing I've had in my piehole in a long time. As it started melting, the Makers Mark I was drinking it with "took on the flavor" (shall we say..) which wasn't very plesant.
Just for grins, I sucked a cube out of the glass and swished it around with my tounge.
That lasted about 5 seconds before I spit it out and threw away a glass of yum yum.

I smoked cigarettes for 25 years. Quit about 3 years ago.
That being said, I feel qualified to make the comparison of the smoked ice to drinking the water out of an ashtray that was left outside in the rain.

I don't know what I did differently than the pros do, but I"m not sure I'd be willing to waste my time trying it again.
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Unread 05-15-2013, 09:44 AM   #10
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There was a thread here about some smoked ice. I have thought about giving it a go, but I don't really drink liquor all that much.

http://www.bbq-brethren.com/forum/sh...d.php?t=150367

My guess is that you would have to be careful about not oversmoking the melting ice.
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Unread 05-15-2013, 09:47 AM   #11
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Good to know, Bob! I wonder what went wrong, or what the difference is. And maybe aawa is right...maybe oversmoking would be bad. I'll try it on a cheap drink and see what happens.
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Unread 05-15-2013, 09:55 AM   #12
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The things I would do to ensure success with this. Taste the water after the ice had been smoked. This will give you the full flavor of the ice as it melts. Also use a big ice mold. This will make it so you don't have as much surface area so the ice melts slower and thus giving the alcohol a slower taste of the smoke.

Something like these.


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Unread 05-15-2013, 10:02 AM   #13
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My first thought would be to put some water in a bowl on the smoker and run for a while. Then freeze the water.

You might also get different results between cold smoking the water and hot smoking.
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Unread 05-15-2013, 10:09 AM   #14
DirtyDeedz
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Definitely some good thoughts to take into consideration! I haven't tried cold smoking...this might need to be a new chapter in my life...eventually. Do/can people cold smoke with a UDS? And what's the most common cold-smoked item?
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Unread 05-15-2013, 10:13 AM   #15
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Quote:
Originally Posted by DirtyDeedz View Post
Definitely some good thoughts to take into consideration! I haven't tried cold smoking...this might need to be a new chapter in my life...eventually. Do/can people cold smoke with a UDS? And what's the most common cold-smoked item?
You can cold smoke in almost any cooker. You will just need a cold smoke generator. Whether it is something like the A-Maze-N smoker products, the Smoke Daddy, or the home made can w/ soldering iron or out of a sieve (http://www.bbq-brethren.com/forum/sh...d.php?t=153009)

I have the A-Maze-N smoker that uses the saw dust. It works great for cold smoking cheeses since it doesn't generate a lot of heat.
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