Up in Whiskey Barrel Smoke
I was waiting with anticipation. And then, one day in February, my big purchase arrived. A shiny, brand new Ole Hickory wood-burning, rotisserie smoker.
This piece of machinery is sizable, to say the least. It took a few hours for me and most of folks in the back of the house (with the help of one forklift and two pallet jacks) to get this beast off the semi, out of its crate, maneuvered around a corner, and into position in our production area. But we did it, and without any damage to any of us or "the beast"!
A few days later it was properly piped, flued, and ready for its maiden smoking voyage. Meanwhile, we knew we would need to find just the right fuel, so I met with my new friend, Thomas, at Rocky Mountain Barrel Company.
Stepping into their warehouse is like stepping back in time. Wooden barrels are everywhere you look, stacked floor to ceiling. They have rum, tequila, chardonnay, and red wine barrels galore. What I was there for though were the whiskey barrels; and because of all the local distilling going on in Colorado, they had no shortage of whiskey barrels.
Thomas was generous with his time and showed us different options. Within an hour, I had three amazingly aromatic whiskey barrels in the back of my truck.
The road to perfectly cold-smoked pepper was a little bumpy, but in the end, after we learned how to tame the beast a bit, we prevailed. We were so stoked by the smoky flavor complexities that we were able to develop in our Whiskey Barrel Smoked Black Pepper that we went on to create our own Whiskey Barrel Smoked Sugar and Whiskey Barrel & Hickory Smoked Salt.
Who knows what we’ll smoke next. But for now, the popularity of these is keeping us busy! Until then, smoke on friends, smoke on.
Are you as in to smokin' as Mike? Check out Chasing BBQ, his road trip of a lifetime that took him to 88 'cue joints in 43 days.