How to make your liquid smoke flavoring

[smokerjoker]

HILLBILLY LIQUID SMOKE

This is an all natural way of making a smoke flavor. I have tried it and it works great. if you grill with hickory or oak chips this will work great never treid it with any thing else. DO NOT USE WOOD CHIPS THAT HAVE HAD STARTER FLUID USED ON THEM !!!!!!!

• AFTER YOU HAVE USED YOUR CHIPS TO COOK ON YOU SHOULD HAVE SOME LEFT IN THE GRILL THAT DID NOT BURN UP ALL THE WAY COLLECT ONE POUND OF THESE .
• GO ASK YOUR WIFE FOR A CLEAN PILLOW CASE THAT SHE WILL NEVER WANT BACK.
• PUT BURNT CHIPS IN PILLOW CASE AND BRING ENOUGH WATER TO COVER CHIPS TO A BOIL (OUTSIDE PLEASE)
• PLACE PILLOW CASE WITH CHIPS IN THE BOILING WATER LET STAY IN WATER FOR THIRTY TO FORTY-FIVE MINUTES( WATER WILL TURN A REDDISH BROWN THAT IS HOW YOU KNOW IT HAS BOILED LONG ENOUGH.
• LET STAND UNTIL COOL . REMOVE CHIPS AND PILLOW CASE. DRAIN PILLOW CASE OF ALL LIQUIDS AND DISCARD CHIPS.
• TURN HEAT BACK ON AND REDUCE LIQUID TO ONE THIRD OF WHAT YOU HAVE .
• LET COOL AND BOTTLE .... IF IT HAS A BITTER TASTE ADD HONEY OR MOLASSES UNTIL BITTER IS GONE .

[chynablue]

Quote:

Originally Posted by smokerjoker GO ASK YOUR WIFE FOR A CLEAN PILLOW CASE THAT SHE WILL NEVER WANT BACK.

A good hillbilly knows not to upset the missus by ruining the bed sheets without permission

This method is definitely getting forwarded to the grill master at our house (we have pillow cases to spare).

[YT2095]

another way (that will also exclude the bitter tannins and terpenes from the raw wood), is you shove a block of Ice onto a shallow SS pan and throw that into the smoker on Full, the aromatic particles will condense to the ice in preference to anything else and drip down into the pan, no need to ruin Anyones bedware or get horrible tastes ;)

it`s not exactly Hillbilly style, but what we Chemists would call Closed System Distillation

edit: non the less, YeeHaw Jethro!

[keltin]

Quote:

Originally Posted by YT2095 another way (that will also exclude the bitter tannins and terpenes from the raw wood), is you shove a block of Ice onto a shallow SS pan and throw that into the smoker on Full, the aromatic particles will condense to the ice in preference to anything else and drip down into the pan, no need to ruin Anyones bedware or get horrible tastes ;) it`s not exactly Hillbilly style, but what we Chemists would call Closed System Distillation edit: non the less, YeeHaw Jethro!

What an awesome post! Isn’t science grand! You’re going to make Alton Brown jealous if you keep this up!

I don’t think I’ll ever have a need for this technique, but I’m absolutely thrilled to have this knowledge anyway!! Thanks for posting this!

Hmmmm......can you imagine what the neighbors would think if they saw you loading up a big block of ice into your smoker?!?!?! The guys in the white jackets would be there in no time!

[GrillingFool]

Alton's method involved a tall chimney with inverted pie plates...
He didn't get much liquid smoke, either!

[YT2095]

Quote:

Originally Posted by keltin The guys in the white jackets would be there in no time!

I wear a White "Jacket" / Lab coat anyway, they will Fear Me!

I think One of the days, I`ll have to return to this thread with some Pictures of How you would do it Correctly! proper distillation with Pyrex Lab glassware just to see if it can be done, I`ve distilled wood and coal and other things before so Hickory chips shouldn`t be a problem and may be good for a giggle :)

my only concern is that wood alcohol is quite flammable and also Toxic! so I may have to dismiss the 1`st two fractions of the distillate.

and Who is this Alton person???
sounds like the plates were for a fractionation column perhaps?

[keltin]

Quote:

Originally Posted by YT2095 and Who is this Alton person??? sounds like the plates were for a fractionation column perhaps?

You haven’t heard of Alton Brown? He’s a host of a show on the Food Network channel called Good Eats. He also does other shows, but Good East is what he’s famous for. On Good Eats, he takes a very scientific approach to cooking, and will often explain things at the molecular level. He’s also whacky, and darn near certifiable.....but funny and entertaining none-the-less. It’s a very fascinating show.

[Alix]

keltin, I don't think the UK has the same programming the US has.

[keltin]

Quote:

Originally Posted by Alix keltin, I don't think the UK has the same programming the US has.

Hmmmmm......you’re probably right, I just assumed that since it’s on cable, it got beamed all over the world.

[Alix]

Nope, we have lots of Canadian shows on our cable that you poor folks will never see. I'm guessing you don't know who Michael Smith is, although he is quite a popular chef on Food TV here. (I'm also betting you haven't seen Trailer Park Boys on TV and that is a crying shame!)