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Recent content by Eaglechaser
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Anybody remember codfish gravy? My mom made it from the salted cod you used to find in the little wooden box with the slide top - soak it in water to pull out the salt and re-hydrate it, heat it up in a milk based gravy and served over mashed taters. Or Campbell's beans in tomato sauce with...
I think I already know the answer to this, but I have a lot of assorted dehydrated hot peppers that I am considering cold smoking. Is it worth the effort or will the lack of moisture make it pointless?
I'm smoking some hard boiled eggs tonight and it seems to be working better. Made sure the dust was just gently poured in and I placed 3 charcoal briquettes on the bottom grate in a line with their corners touching and lit one. Maybe just needed a little heat to get a draft going.
I'm going to try preheating the kamado a bit before I light the dust. Any guesses how much heat a single or maybe a single file string of briquettes will create in an Akorn kamado? Maybe it will be enough to get me through the entire smoke. Thanks.
I think to make sure the dust is dry and that I've got a bit of heat to get a draft started, I'll preheat the kamado a bit with the dust filled maze in it before I try lighting it up. Thanks.
I'll try heating up the kamado a little to see if that helps. When it cools off I'll be back where I started but at least I'll know what the problem is. Thanks.