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Home Brew Forums > Food and Beverage > Cooking & Pairing > El Cheapo Smoker Purchase
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Old 01-04-2008, 04:05 PM   #31
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Originally Posted by orfy
I bought one of those 2 years ago but never installed it. I was going to add it to my weber gass grill but bought a Pellet grill before I got it installed. I guess I will have to make that a spring project.
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Old 01-04-2008, 04:19 PM   #32
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Originally Posted by rickylr
Now that sounds interesting. Disregarding the obvious and obligatory "you had to suck real hard because it was tough to keep lit" answer, how'd you smoke cabbage?

Rick
Take a knife and remove the core by cutting a cone or V out of the bottom of it till it is all removed.

Wrap it in a double layer of tinfoil with only the top cone + 1/2" exposed.

sprinkle the top with your favorite rub & then fill the cone with a beef boullion cube or two, 1/2 stick butter, and some crumbled bacon if you still have room.

I usually make a ring out of tinfoil to set it on so it is stable (big tinfoil doughnut)

Smoke at 225 for 3 hours or so. Even those who do not like cabbage will like this. It will be super tender & juicy.

Fresh cabbage is best, about once a year I get a cabbage from the grocery store that looks fine but must have little to no moisture content, they just never get tender. Most of the grocery store cabbage will work, just expect an occasional dud. Farmers market cabbages always work great.
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Old 01-04-2008, 04:53 PM   #33
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Tastes like butterdirt
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Wow. I have to try that. Thanks.

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Old 01-04-2008, 04:55 PM   #34
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One thing I forgot to ask. The instructions for the smoker suggest curing the entire thing before use. Is this necessary?

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Old 01-04-2008, 05:00 PM   #35
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Originally Posted by BNVince
One thing I forgot to ask. The instructions for the smoker suggest curing the entire thing before use. Is this necessary?
It's probably a good idea. You want a film to develop on the inside of it to make sure no manufacturing oils, etc are in the air when you have your food in. I would do this step.
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Old 01-04-2008, 06:13 PM   #36
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Re: SuperiorBrew's smoked cabbage

Thanks; will be giving that one a try.

Rick

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Old 01-05-2008, 02:26 AM   #37
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Originally Posted by zoebisch01
It's probably a good idea. You want a film to develop on the inside of it to make sure no manufacturing oils, etc are in the air when you have your food in. I would do this step.
Yeah, it would be a good idea. BUT...if you're impatient like me, I didn't do it for either of my smokers and I didn't notice a difference. But you probably should. But ...
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Old 01-12-2008, 08:46 PM   #38
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Quote:
Originally Posted by BNVince
That sounds like something from the Shire where Froddo Baggins is roasting a pig. Do you have any pictures?



My gallery has more

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Old 01-12-2008, 11:23 PM   #39
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Oh man those pictures are great. Where's Gandalf?

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