I'm a newbie here but thought I would share my method for making smoked rum in my Louisiana Champion.
I have a pineapple coring tool that efficiently cleans the meat out of the pineapple and turns it into rings, and it has another tool with it that chunks the rings easily.
I cut the top off of a large ripe pineapple, core it with my tool and save the meat to eat later, and then fill the carcass with rum. I place it in my top cold smoke box for a few hours while cooking other foods in the hotter areas of the smoker.
I then drain the rum into a mason jar and refrigerate.
The rum always turns out stellar and is a big hit at parties.
Just thought I would share (and contribute) my favorite smoked alcohol recipe on my first post.
I have a pineapple coring tool that efficiently cleans the meat out of the pineapple and turns it into rings, and it has another tool with it that chunks the rings easily.
I cut the top off of a large ripe pineapple, core it with my tool and save the meat to eat later, and then fill the carcass with rum. I place it in my top cold smoke box for a few hours while cooking other foods in the hotter areas of the smoker.
I then drain the rum into a mason jar and refrigerate.
The rum always turns out stellar and is a big hit at parties.
Just thought I would share (and contribute) my favorite smoked alcohol recipe on my first post.
