ShadowFrog
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Dammit Jim, I’m a Doctor, Not a Smoking Bartender!!A real pro would have controlled the temps to a point that the ice cubes absorbed smoke but didn’t melt.
Dammit Jim, I’m a Doctor, Not a Smoking Bartender!!A real pro would have controlled the temps to a point that the ice cubes absorbed smoke but didn’t melt.
What sorcery is this?All seriousness, being in Minnesota I could do that with my smoke tube when the ambient temp is very cold (and never turn on the smoker).
This is the tube I bought. Put some pellets in it, light them with a heat gun (or a propane torch) and it's a great source for extra smoke or to create smoke without much heat.What sorcery is this?
I hereby defer any further condemnation until I am invited to your backyard to taste the proof myself.This is the tube I bought. Put some pellets in it, light them with a heat gun (or a propane torch) and it's a great source for extra smoke or to create smoke without much heat.
View attachment 11357
I cold smoke cheese and just finished my first attempt (successful) at smoked ice. Gonna make a lot more smoked ice for tailgates with bourbon in the fall. Probably good for bloody Mary's too.
So what bourbon was the brown water of choice?I just poured a bourbon into a glass with some freshly smoked ice. Two days ago I put a bunch of ice cubes in a pan and put them on my smoker until they melted. I stirred the water around a bit while it melted. Then I poured that water into an ice tray to make smoked ice cubes.
Oh my.
I just poured a bourbon into a glass with some freshly smoked ice. Two days ago I put a bunch of ice cubes in a pan and put them on my smoker until they melted. I stirred the water around a bit while it melted. Then I poured that water into an ice tray to make smoked ice cubes.
Oh my.
Woodford Reserve for that glass. That and Basil Hayden's are my go tos.So what bourbon was the brown water of choice?
Mesquite seems aggressive but I'd like to reserve judgement until I try it.3 years ago I did a little creative collaboration with my friends who own a local distillery. A couple weeks ago they bottled a 3 year old mesquite smoked rye whiskey. The barley was malted over mesquite wood. It smells of BBQ smoke and tastes like brown sugar and tobacco. It's glorious to drink when you're getting the smoker ready.
Theres a distillery in tucson (Del bac) that makes american smoked whiskey (Dorado) using mesquite. They only leave it in the barrel for 6 months because of how intense the smoke is apparently. I like the lighter scotches (oban, macallan, etc...) but this is very nice. Occaisionally you can find it in specs and the like.Mesquite seems aggressive but I'd like to reserve judgement until I try it.
Interesting take considering that many malt houses still use smoke to kiln dry their malt.Smoke in whiskey is a waste of whiskey.
Fight me.
Mesquite seems aggressive but I'd like to reserve judgement until I try it.
Frog fountain, midnight. B there.Smoke in whiskey is a waste of whiskey.
Fight me.
Frog fountain, midnight. B there.
Not PC anymore but as my friend and great american rainman used to say,
Im gonna guess you dont like football and beating up queers either.
This is the tube I bought. Put some pellets in it, light them with a heat gun (or a propane torch) and it's a great source for extra smoke or to create smoke without much heat.
View attachment 11357
I cold smoke cheese and just finished my first attempt (successful) at smoked ice. Gonna make a lot more smoked ice for tailgates with bourbon in the fall. Probably good for bloody Mary's too.
Got a nice NIL deal with Oklahoma Joe's.Thought that was your arm at first. Was going to congratulate you on the sick tats. A little repetitive, but who am I to judge?
Thats not smoke in whiskey, but nice try.Interesting take considering that many malt houses still use smoke to kiln dry their malt.
You must be extremely particular with which whiskies you drink.
You might like Woodford reserve double oaked or knob creek 9 year. Basil Hayden toast could be another one you might like too. Woodford used to be my go-to and then I began branching out and I am now a bit of a bourbon enthusiast although nothing compared to some folks I know.Woodford Reserve for that glass. That and Basil Hayden's are my go tos.
Trying to find a couple slightly more high end (but not crazy expensive) options for special occasions but I haven't found any that seem a lot better than those.