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Old 09-28-2006, 06:05 PM   #11
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Bump for Pumbaa.

Plus I got my smoked beers book by Ray Daniels and Geoffrey Larson (brewer of Alaskan Smoked Porter) today, so now I'll be a smoked beer guru.

Anyone see any deals on smokers?

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Old 09-28-2006, 06:19 PM   #12
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Does it look like a good book? I will just have to buy it and see what it has to say. Good luck with the smoker. A friend has an electric unit that uses little pucks and automatically feeds them. It make great ribs and such but I think it cost a fortune. I have a Smokey Joe and its OK, I also have a great grill that is long and does a fair job at cool smoking. It is one of those horizontal tube jobs that you see at LOwes and such.

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Old 09-28-2006, 06:26 PM   #13
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http://www.foodnetwork.com/food/show...245800,00.html

These actually work quite well if you're feeling handy...

A buddy of mine made one out of an old dishwasher too. He put a rheostat on the heating element and filled the bottom with woodchips... worked like a charm and it was toatlly white-trashy.
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Old 09-28-2006, 06:28 PM   #14
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Quote:
Originally Posted by Chairman Cheyco
http://www.foodnetwork.com/food/show...245800,00.html

These actually work quite well if you're feeling handy...
Now that is a cool idea!
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Old 09-28-2006, 06:37 PM   #15
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Quote:
Originally Posted by Chairman Cheyco
http://www.foodnetwork.com/food/show...245800,00.html

These actually work quite well if you're feeling handy...

A buddy of mine made one out of an old dishwasher too. He put a rheostat on the heating element and filled the bottom with woodchips... worked like a charm and it was toatlly white-trashy.
That was a great episode. Smoked fish is my weakness. Love it.
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Old 09-30-2006, 05:32 AM   #16
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Well, once I find a smoker (or rig my charcoal grill to do it), I'm gonna brew this baby.

I cannot wait. I haven't been this excited for a beer since...the last time I posted a recipe I was excited about.

Incinerator IPA
A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

14-B India Pale Ale, American IPA

Min OG: 1.056 Max OG: 1.075
Min IBU: 40 Max IBU: 72
Min Clr: 6 Max Clr: 15 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 13.00
Anticipated OG: 1.067 Plato: 16.35
Anticipated SRM: 8.7
Anticipated IBU: 68.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.6 11.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.7 1.00 lbs. Munich Malt Germany 1.037 8
3.8 0.50 lbs. Crystal 60L America 1.034 60
3.8 0.50 lbs. Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Warrior Whole 16.00 60.0 60 min.
1.50 oz. Cascade Whole 5.75 8.6 15 min.
1.00 oz. Cascade Whole 5.75 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP001 California Ale

Notes
-----

6 lbs. of base malt is alder smoked

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Old 10-25-2006, 10:19 PM   #17
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UGH. I'm outside smoking some grains right now, I smell like a bacon factory. I'm doing a mix of hickory and alder wood for smoking, I set up a makeshift cold smoker rig and I'm doing 3 pounds at a time for about an hour. The grain is turning out really nice, IMHO. It is really smokey--I'm wondering if it would be really easy to overdo the smoke when you do it this way. My inclination is to back down the 6 lbs. of smoked grain to 3. We'll see. My senses are totally shot right now because all I can smell is bacon. Which is a GOOD thing.

Here's the cold smoker (the box goes over the grain pan):

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Old 10-25-2006, 10:37 PM   #18
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Are you sure you don't work for NASA? The last time I saw something like that was at Johnson Space Center.

Have you checked to see what kinda temps you're seeing in the smoke-box? I'd hate for you to break down the enzymes.

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Old 10-25-2006, 10:44 PM   #19
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Quote:
Originally Posted by Chairman Cheyco
Are you sure you don't work for NASA? The last time I saw something like that was at Johnson Space Center.

Have you checked to see what kinda temps you're seeing in the smoke-box? I'd hate for you to break down the enzymes.
LOL....

Yeah, it is definitely cold smoking. The ambient air temp outside right now is 54° F--inside the box it is only 63° F. The actual smoker is reading 200° F.

This is really fun but honestly the smoke is starting to make me sick!!!!
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Old 10-26-2006, 01:00 AM   #20
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If you really want smoke, peat smoked malt is the way to go. An oz. of that is about the same smoke as a pound of rauch.

Got some sausages in there?

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