Smoked Ale

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Re: Smoked Ale

Postby Hunty » 02 Dec 2008, 11:35

Hairy wrote:'sia la' is just an exclamtion with no particular meaning. So it goes something like this:

I have lived there for 10 years! Bo lui = no $$$ in hokkien. haha. Hunty, you got to learn some of these. :lol:


I'm afraid the Queen's English and Strine are my only 2 languages LOL.
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Re: Smoked Ale

Postby southernoise » 02 Dec 2008, 14:13

Hairy wrote:'sia la' is just an exclamtion with no particular meaning. So it goes something like this:

I have lived there for 10 years! Bo lui = no $$$ in hokkien. haha. Hunty, you got to learn some of these. :lol:


Actually "sia" is a mispronounced version of "sial" which is Malay for unlucky/unfortunate but it has become an exclamation as you have observed.

What irks me most is that some like to end every single sentence with the word sia. Like that can meh sia. You know what I'm trying to say sia. You know what I'm getting at sia. Like I took a dump after lunch and it was good sia. :lol:
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Re: Smoked Ale

Postby Hairy » 02 Dec 2008, 20:54

more amazingly, we can actually understand what these 'sia dudes' are talking abt. it may sound irritating but at least we get the message. :lol:
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Re: Smoked Ale

Postby Hunty » 03 Dec 2008, 07:30

more amazingly, we can actually understand what these 'sia dudes' are talking abt.



err... not me, but maybe I'll now understand a bit more now sia leh.... :mrgreen:
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Re: Smoked Ale

Postby htkm » 03 Dec 2008, 09:58

OK. OT enough. Back to topic.

Have you smoked the malts? smoke some extra will yeah. :wink:
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Re: Smoked Ale

Postby puakz and phu » 03 Dec 2008, 17:32

okok sorry=)

so... how's the wire-mesh-suspended-over-smokin'-coal idea? possible, or plain ludicrous?
How about over tobacco smoke? ahhhh. the anticipation is... palpable.
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Re: Smoked Ale

Postby Hunty » 03 Dec 2008, 17:54

htkm wrote:OK. OT enough. Back to topic.

Have you smoked the malts? smoke some extra will yeah. :wink:



Not yet HT... but yes plan on about 500g- 1kg... no problem on the extra ;)


so... how's the wire-mesh-suspended-over-smokin'-coal idea? possible, or plain ludicrous?
How about over tobacco smoke? ahhhh. the anticipation is... palpable.


dont see why not... but would not be as efficient as an enclosed smoker of course....
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Re: Smoked Ale

Postby southernoise » 03 Dec 2008, 22:21

how about the chinese method of tea smoking?

http://www.ming.com/simplyming/showreci ... hnique.htm
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Re: Smoked Ale

Postby keat » 03 Dec 2008, 23:15

puakz and phu wrote:How about over tobacco smoke? ahhhh. the anticipation is... palpable.


I wouldn't mess with tobacco smoke...nicotine is a poison in sufficient amount.
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Re: Smoked Ale

Postby Hunty » 04 Dec 2008, 11:40

keat wrote:
puakz and phu wrote:How about over tobacco smoke? ahhhh. the anticipation is... palpable.


I wouldn't mess with tobacco smoke...nicotine is a poison in sufficient amount.



woops, I missed out on the "tobacco" part. yeah I'd leave that alone... go for some applewood or hickory over some clean burning coals. will be a new-year effort for me.. ;)
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Re: Smoked Ale

Postby puakz and phu » 04 Dec 2008, 12:53

lol noted! i don't smoke anyways...

ive been thinking of how to smoke the grain on a budget-
so i looked out from my kitchen window ad saw ulu pandan trash incinerator chimney.
fancy some dioxin flavours?
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Re: Smoked Ale

Postby Hairy » 04 Dec 2008, 19:02

Smoking, as far as I understand, depends very much on the wood source.

So by changing the wood, the flavour profile can change. A quick google search gives these different possible woods:

http://bbq.about.com/cs/cookingtips/a/aa051097_2.htm

Not so sure what sort of taste would the wood you find in the N Parks give though. :D
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Re: Smoked Ale

Postby puakz and phu » 05 Dec 2008, 06:02

how about meranti? some tropical kinda smoke? everyone's done D&T in sec school before and sawing meranti goes with that really deep rich scent.

perhaps smoke with some poppy flower paste from thailand... or absinthe wormwood?
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Re: Smoked Ale

Postby Hairy » 05 Dec 2008, 09:46

Technically, it is possible to do it but you will get a taste that is ... exotic.... May be nice, i wouldn't know. Key thing is, the wood must be made of wood only. No furnish, no oil, no gums, no lacquer, whatever. You get what I mean. You wouldn't want plastics in your smoke heh.
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Re: Smoked Ale

Postby Hunty » 05 Dec 2008, 12:02

Hairy wrote:Smoking, as far as I understand, depends very much on the wood source.

So by changing the wood, the flavour profile can change.


Absolutely right. You can buy Hickory chips, specifically sold for smokers / bbq's. Guess thats a place to start, don't think I'll be finding any apple trees in the NS Parks.... ;)
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