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05-14-2007, 08:32 AM
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#1
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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List of Oil Smoking Points
Here is a link to a list of the Smoking Points of most common cooking oils....an FYI:
http://tinyurl.com/ys5l9s
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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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05-14-2007, 11:50 AM
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#2
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BBQ Centralite
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
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Thank you Bruce,
good reference!
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05-14-2007, 01:29 PM
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#3
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God O'Que
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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[smilie=a_hrm.gif] "List of Oil Smoking Points" -- I thought it was going to be a collection of tips for getting the best smoking results using oil for fuel. [smilie=a_doh.gif]
--John 
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22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
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05-15-2007, 01:03 AM
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#4
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Quote:
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Originally Posted by Unity
[smilie=a_hrm.gif] "List of Oil Smoking Points" -- I thought it was going to be a collection of tips for getting the best smoking results using oil for fuel. [smilie=a_doh.gif]
--John |
[smilie=a_holyshit.gif] [smilie=a_whyohwhy.gif] :scratch :withstupid  [smilie=a_chuckle.gif] [smilie=a_movinggreen.gif]
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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05-15-2007, 09:31 AM
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#5
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Official BBQ Central Mark
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
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I didn't know dat, Tanks Bruce. Yo tried any the sausages yet?
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05-15-2007, 09:58 AM
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#6
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Quote:
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Originally Posted by 007bond-jb
I didn't know dat, Tanks Bruce. Yo tried any the sausages yet?
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Boudin tomorrow....any suggestions??????
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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05-15-2007, 10:34 AM
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#7
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Official BBQ Central Mark
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
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[quote=Bruce B]
Quote:
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Originally Posted by "007bond-jb":2l02k379
I didn't know dat, Tanks Bruce. Yo tried any the sausages yet?
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Boudin tomorrow....any suggestions??????[/quote:2l02k379]
That not a meal, Its a snack, We eat it between meals bruce. Kinda like doughnuts, you could use it as appetizer. If its frozen thaw in the fridg. then steam it gently serve with crackers. I don't eat the caseing I squeeze the filling out into my mouth, chase wit cold beer
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05-15-2007, 08:56 PM
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#8
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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"List of Oil Smoking Points" -- I thought it was going to be .... Oh, never mind.
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Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
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05-16-2007, 09:29 AM
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#9
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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[quote=007bond-jb][quote="Bruce B":27utj6ft]
Quote:
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Originally Posted by "007bond-jb":27utj6ft
I didn't know dat, Tanks Bruce. Yo tried any the sausages yet?
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Boudin tomorrow....any suggestions??????[/quote:27utj6ft]
That not a meal, Its a snack, We eat it between meals bruce. Kinda like doughnuts, you could use it as appetizer. If its frozen thaw in the fridg. then steam it gently serve with crackers. I don't eat the caseing I squeeze the filling out into my mouth, chase wit cold beer[/quote:27utj6ft]
Thanks, jb, I was just going to heat it up in a pan and eat as an snack, just wondering if you did anything special with it, that's all.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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