Kent wrote:

That sounds good. I've cold smoked brined fowl, mainly turkey, on the Little
Chief. I haven't tried steak, or any red meat. How do you season it before
it goes in? I've smoked salmon the same way, trying to duplicate "cold
smoked salmon" unsuccessfully. It basically ended up being cooked, although
it's pretty good. You know, you can still get parts for the Little Chief.

Kent


Thanks Kent, it is pretty good. I don't always do it but
it's a nice change of pace. You could season 'em with
whatever floats your boat. I just use good old fashioned sea
salt and fresh ground black pepper when they go on the grill.

Now, you want to try something really strange? If you're
ever in the position of having a camp fire, get a large bed
of coals goin'. S&P steaks, make a pocket in the coals, toss
steaks "naked" into the coals and cover with coals. Leave it
in for about a minute. Take 'em out, scrape the ash off and
munge. I know, I know, sounds gross but as our scoutmaster
said 40 years ago: "Do you know of ANYTHING" that could live
through that?" Damn tasty once you get past the mental
aspect of it.

--
Steve