- Aug 27, 2008
- 5,170
- 409
Hi again, eveyone!
I was looking at a 6.75lb package of thawing pork chops earlier today, and I mentioned to my wife that I hadn't thought much about what to do with them yet. Well, it took her about 2 seconds to mention the cold smoke/sear, and that she'd really, really like chops that way. I generally reserve this method for earlier returns home from work when I have a bit more time than what it takes to grill only, but not enough time for a hot smoke. I thought about it for a few seconds and agreed that it would be a great way to finish up my days off work as well. This method can turn just about any cut into a delectible meal entree'. You have the best of both worlds here, I mean, how could it not be good? Smoke along with chargrilled...some crispy bits of fat along the edges, a touch of char here and there.....yeah, we're definitly hooked on this method, so I just couldn't resist when the wife made mention of it, as I've not done it for a few months now.
For those of you who've been hangin' here on SMF for a couple years or more probably already know, but for those of you who are newer visitors or members, you likely don't know about the great 2 years I've had with this method since I started using it. I'll spare everyone all the gory details this time around, and just give the basics. If you'd like to learn how to do the very simple mod for cold smoke/sear on a kettle grill, here is the thread. If you'd like to see more on this method, just hollar...I have tons of q-views on chicken pieces and beef steak, too.
Let's get started, shall we?
Charcoal chimney with 1/2 the volume the smoke can will hold, and the smoke can with some small chunks of apple on the left and pecan on the right:
Grate is loaded with meat away from center where the hot spot is...smoke can in the center, inverted over a small charcoal grate in a 22" kettle:
30 minutes of approx 85-90*F towards the inner/center of the grate, giving approx 70-75* towards the outer edges (cooler weather today and less coals in the can for a colder smoke), and this nice, steady smoke:
Put a full-size charcoal grate in, dumped 4lbs of fresh hot coals in, the remnent smoke can coals (and smoke woods if you like)...the flames you see are the burning smoke wood chunks, now that they have more air and lots more heat...when you close the lid (with reduced intake air), they should die out to a nice smoke again while you sear the meat:
Bring them to a dark golden brown...remember to flip only once (not at all during the smoke), and not until you see a good amount of juices on top;
Hmm...even got some smoke ring goin' on for ya here...that's mainly from the cold smoke over coals...it would be much, much shallower with a sear only, if it showed up at all:
So, 30 minutes cold smoke, and about 30 minutes later, it was chow time. Oh, one chop was cooking through quicker than the rest (smaller and tinner), and before they were all ready to come off the grill, it said "eat me"...so, I did! LOL!!!
Anyway, just a reminder to everyone so they don't get too caught up in the smoke scene...I know I did a couple years ago, and then along came the smoke can mod. It does make for a nice change of pace come dinner time, and still gives you a shot of smoke when you don't really have enough time for it. Even if you only have an extra 30 minutes over your normal grilling time for steaks, chicken pieces, etc...that's enough time for 20-25 minutes of cold smoke, which is plenty for small cuts to go along with the chargrilled flavors. Yummy!!!
Enjoy!
Keep your smokers and grills warm & happy!
Eric
I was looking at a 6.75lb package of thawing pork chops earlier today, and I mentioned to my wife that I hadn't thought much about what to do with them yet. Well, it took her about 2 seconds to mention the cold smoke/sear, and that she'd really, really like chops that way. I generally reserve this method for earlier returns home from work when I have a bit more time than what it takes to grill only, but not enough time for a hot smoke. I thought about it for a few seconds and agreed that it would be a great way to finish up my days off work as well. This method can turn just about any cut into a delectible meal entree'. You have the best of both worlds here, I mean, how could it not be good? Smoke along with chargrilled...some crispy bits of fat along the edges, a touch of char here and there.....yeah, we're definitly hooked on this method, so I just couldn't resist when the wife made mention of it, as I've not done it for a few months now.
For those of you who've been hangin' here on SMF for a couple years or more probably already know, but for those of you who are newer visitors or members, you likely don't know about the great 2 years I've had with this method since I started using it. I'll spare everyone all the gory details this time around, and just give the basics. If you'd like to learn how to do the very simple mod for cold smoke/sear on a kettle grill, here is the thread. If you'd like to see more on this method, just hollar...I have tons of q-views on chicken pieces and beef steak, too.
Let's get started, shall we?
Charcoal chimney with 1/2 the volume the smoke can will hold, and the smoke can with some small chunks of apple on the left and pecan on the right:
Grate is loaded with meat away from center where the hot spot is...smoke can in the center, inverted over a small charcoal grate in a 22" kettle:
30 minutes of approx 85-90*F towards the inner/center of the grate, giving approx 70-75* towards the outer edges (cooler weather today and less coals in the can for a colder smoke), and this nice, steady smoke:
Put a full-size charcoal grate in, dumped 4lbs of fresh hot coals in, the remnent smoke can coals (and smoke woods if you like)...the flames you see are the burning smoke wood chunks, now that they have more air and lots more heat...when you close the lid (with reduced intake air), they should die out to a nice smoke again while you sear the meat:
Bring them to a dark golden brown...remember to flip only once (not at all during the smoke), and not until you see a good amount of juices on top;
Hmm...even got some smoke ring goin' on for ya here...that's mainly from the cold smoke over coals...it would be much, much shallower with a sear only, if it showed up at all:
So, 30 minutes cold smoke, and about 30 minutes later, it was chow time. Oh, one chop was cooking through quicker than the rest (smaller and tinner), and before they were all ready to come off the grill, it said "eat me"...so, I did! LOL!!!
Anyway, just a reminder to everyone so they don't get too caught up in the smoke scene...I know I did a couple years ago, and then along came the smoke can mod. It does make for a nice change of pace come dinner time, and still gives you a shot of smoke when you don't really have enough time for it. Even if you only have an extra 30 minutes over your normal grilling time for steaks, chicken pieces, etc...that's enough time for 20-25 minutes of cold smoke, which is plenty for small cuts to go along with the chargrilled flavors. Yummy!!!
Enjoy!
Keep your smokers and grills warm & happy!
Eric
