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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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Old 12-05-2013, 02:42 PM   #1
Slewi
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Join Date: 08-26-12
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Default "Smoke Flavor"

Does anyone know what they put into dry rubs to add "smoke flavor"? I just got some "Jim's Own Smokey Rub" as a gift. It has a very pronounced smokey aroma, not fake like I would expect, but woody, almost like an english blend pipe tobacco if any of you know what I mean. Gonna use it this weekend I hope.
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Old 12-05-2013, 02:48 PM   #2
SmittyJonz
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Probally smoked whole spices n herbs then ground it.
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Old 12-05-2013, 02:51 PM   #3
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Smoked paprika is often used in rubs and has a wonderful smokey smell.
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Old 12-05-2013, 02:51 PM   #4
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I would imagine it's a freeze dried powder version of liquid smoke. It's sold as "Hickory and/or Mesquite Smoke Powder" by at least one company anyway.

http://www.americanspice.com/hickory-smoke-powder/

They call it "Natural Smoke Flavoring" or some such as an ingredient. After all, liquid smoke is no more than actual smoke filtered through water anyway.
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Old 12-05-2013, 04:46 PM   #5
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I put the hickory smoke powder in some rubs I make. I guess smoked paprika would add a little smoked flavor also.

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Old 12-05-2013, 05:30 PM   #6
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I cold smoke a lot of my own seasonings. Kosher salt, sea salt, garlic salt, paprika, black pepper... whatever I have on hand and use in rubs etc.
I haven't cold smoked any sugar yet. I don't know why.
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Old 12-05-2013, 06:09 PM   #7
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I've smoked sea salt before.. It has a great smell, but it never really seemed to take on much smoke flavor.. Curious to hear your review.
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Old 12-05-2013, 07:44 PM   #8
Slewi
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This is all very interesting. Ive never even considered taking a rub and just smoking that. Ill have to get some of that hickory smoke powder for my next batch of home made rub.

As far the Jim's Own, not sure yet if i want to do some ribs or a shoulder.
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Old 12-05-2013, 09:57 PM   #9
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JM2C 'smoked paprika and the like is a marketing gimick in BBQ. When you add a spice blend to meat and put it on the pit it gets smoked right alone with the meat. Not that smoked spieces don't have their place for indoor or for gas belcher cooking to add a little something to a dish but that ain't BBQ.
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