Smoking in a Heat Wave

[insominacsmoker]

Thanks! I've been wanting something like this for years. Finally said. Yeah, it's time! Can't wait to get it up to the camp. Unboxed. And put together. Comes in 8 big boxes. Set up weighs just shy of 1200 pounds.

would love to see the finished results!

 

[insominacsmoker]

i know what you mean with the asthma. ive had it my entire life bad. the air feels heavy to breath when hot n humid. doc ever have you try Spiriva? it made me feel ten years younger and hardly ever use my albuterol now! it really made my life easier.

I will have to ask the doctor and also see if my insurance will cover it. Otherwise I’m taking the advice of everyone here and just smoking at a higher temp and getting the heck out of the sun.

 

[forktender]

FYI: When you use Alcohol products, then cook.
The Alcohol evaporates!

It sure does, but it leaves a flavor, I often use whiskey and green peppercorns on beef, moonshine, or Jack Daniels in my bread pudding glaze, just for that reason/ flavor.

 

[Steve H]

would love to see the finished results!

Hopefully I'll have it up this weekernd.

 

[BugHunter]

Also that statement has been proven to not be true. They have done testing and it really depends on the alcohol content and methodology of the cook. Here’s a nice synopsis from Idaho State University:

No Worries, the Alcohol Burns Off During Cooking—But, Does It Really?

The holiday gathering featured family favorites with a twist. My friend infused each recipe with the unique profiles of booze: beer cornbread, beef with wine sauce, carrots in bourbon sauce, salad greens tossed with a champagne vinaigrette, and amaretto apple crisp. However, this feast worried...

www.isu.edu

Very interesting article. I always wondered what the level really was. I've wanted to try making NA beer, but the process is not so easy and you basically risk wrecking a 5g keg of beer you took 2 weeks or more to make. It's notoriously difficult to remove the alcohol without causing other changes, and doubly so as a home brewer where you don't have industrial controls.

I make my own BBQ sauce and it's a whiskey sauce, but that is reduced for hours on the stove, so likely it's at the minimum or near 0% when done, but obviously not 0. Still, it sounds like you are sensitive to something more than just the alcohol. Maybe something else present that comes along for the ride during the fermentation process. There's 100s of compounds that can be produced depending on how something is fermented. Different types of yeasts and bacteria have all sorts of by products. If you're still sensitive after nearly all alcohol is removed, maybe alcohol is just the common denominator that seems most obvious, but isn't really the problem (directly). Idk.

 

[BugHunter]

Comes in 8 big boxes. Set up weighs just shy of 1200 pounds.

Holy mother of pearl! Does look really nice. Congrats on the new setup.

 

[insominacsmoker]

Very interesting article. I always wondered what the level really was. I've wanted to try making NA beer, but the process is not so easy and you basically risk wrecking a 5g keg of beer you took 2 weeks or more to make. It's notoriously difficult to remove the alcohol without causing other changes, and doubly so as a home brewer where you don't have industrial controls.

I make my own BBQ sauce and it's a whiskey sauce, but that is reduced for hours on the stove, so likely it's at the minimum or near 0% when done, but obviously not 0. Still, it sounds like you are sensitive to something more than just the alcohol. Maybe something else present that comes along for the ride during the fermentation process. There's 100s of compounds that can be produced depending on how something is fermented. Different types of yeasts and bacteria have all sorts of by products. If you're still sensitive after nearly all alcohol is removed, maybe alcohol is just the common denominator that seems most obvious, but isn't really the problem (directly). Idk.

Honestly I tried beer, wine and everything in between. Even disgusting O Douls gives me a problem (thought taste of it really doesn’t help either ). I miss having a nice cocktail sometimes and then I remember my hospital bills and I get over it . Your whiskey sauce sounds wonderful and wish I could sneak a bite.

That’s really awesome you’re a home brewer. Got a buddy that is a brewer too and I actually take his spent grains and make some bomb bread with it or I deliver it to my friends pig farm where the pigs are happy to eat it all. And then we eat the pigs!

 

[insominacsmoker]

Hi folks!

Firstly thanks so much for the kind comments and wise words because it really made a difference. True to my moniker, I ended up being unable to sleep so I just decided to start the cook at 4 am and was able to finish before the outside temp hit 90 degrees. I did the higher temp cook, and all I gotta do for the party tomorrow is to add the sauce and warm it up. I did burn a little bit because it was still dark at 4 am but overall I’m really pleased with the results.

Thank you very much!