I remember when I was a kid people used corncobs for smoke. Anyone here done that? we just havested 100 acres of feed corn and have lots of cobs.Jimmy
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Take some and dry them out Jimmy.
Lotsa folks use them when a more mild smoke flavor is desired. Like for poultry and such.
I'm sure others will chime in with more experience, but I say as long as you gottem tryem!
Lotsa folks use them when a more mild smoke flavor is desired. Like for poultry and such.
I'm sure others will chime in with more experience, but I say as long as you gottem tryem!
Jaru.
Your post suggesting cobs has inspired me.
I seem not to be able to get little enough smoke to suit me.
Accordingly i feel i need to make a larger change than just reducing oz of wood.
I used an oven based pulled pork recipe a few nights ago, cooking a 6 lb Butt for 5 hr at 300f. It was by far the tastiest,most tender and moist pulled product i have ever had.
I know it was not "Q" in the traditional sense.
But i also know i tasted PORK rather than a dominating smoke flavor.
I have a long learning curve ahead to achieve a "hint" of smoke with meat taste dominating.
The fabulous pork to which i refer is called Perdil and it is really lovely.
I fully appreciate that this is a "Q" site and i am not being critical of the CS machine nor the folks that live for smoke flavor.
I offer simply that this man does not live by smoke alone!!
Best.
dick
Your post suggesting cobs has inspired me.
I seem not to be able to get little enough smoke to suit me.
Accordingly i feel i need to make a larger change than just reducing oz of wood.
I used an oven based pulled pork recipe a few nights ago, cooking a 6 lb Butt for 5 hr at 300f. It was by far the tastiest,most tender and moist pulled product i have ever had.
I know it was not "Q" in the traditional sense.
But i also know i tasted PORK rather than a dominating smoke flavor.
I have a long learning curve ahead to achieve a "hint" of smoke with meat taste dominating.
The fabulous pork to which i refer is called Perdil and it is really lovely.
I fully appreciate that this is a "Q" site and i am not being critical of the CS machine nor the folks that live for smoke flavor.
I offer simply that this man does not live by smoke alone!!
Best.
dick
My bride buys corn on the cob for the squirrels. I use the left over corn cobs in my offset along with charcoal. I also use it with wood at times. Corn cobs by themselves with charcoal gives the meat a nice flavor, different from the woods I use. I normally use hickory and pecan.
Living in Iowa has put me in a great position for finding corn cobs. I am also originally from Virginia and have been researching old time methods of curing and smoking. And yes, most of them used corn cobs. So I too have been experimenting with using corn cobs to smoke bacon (at first). I am using the same recipe I have published here many times (a post called Made Some Bacon in the archives) and a few updates since then. But my last attempt was finally getting the taste close to what I am looking for. Last run I used 4 full corn cobs (no weight taken), on my 5.5 hr smoke. While it was smokier than my 2 cob & 3 cob run, I will try 5 cobs next time. Once I get the # of cobs right Ill try it with multiple slabs of bacon.
Bob
Bob
Are you getting a full burnup on the cobs, as in all gone? I might need to try this also. Rib roast needs a mild smoke.
cobss smoking greatand timing seems okay too!They are a sweet smoke, which makes sense since corn is very much a sugar crop like cane. It will be good on bacon. Jimmy
Yes I get nothing but ash left after 5.5 hrs of smoking. Cob smoke is lighter than apple. And I dont wet my cobs first. They are already dry when the farmer took them from the field and I gathered mine within 24 hrs of the corn being picked.
Bob
Bob
Sounds good. I have several cobs at home left over after the squirrels ate the kernels. They are very dry.