I got one for xmas and I found that if you point the flame straight down it draws more smoke in. You can also smoke just the glass before you add the whiskey or even smoke just the ice ball then add the whiskey. It gives different results. It's been fun playing with the different methods.
Love ya Sirus and Windsong ! Been uprooting my life and moving my whole family to another state. Haven't had the time to follow, like, and share your content lately, but when the smoke clears, I'm gonna be back to being one of your biggest original supporters !!!
I visited a buddy's house last Aug for a fantasy football draft (ya, I know -- geek alert). While I was there, his wife made us some smoked old fashioned's and my gawd, they were delicious!!! I think there was a fault in my glass though -- it was emptying too quickly...
Stop doing that to your smoked meat. It only helps prevent them from catching. The reason some beginners do that, does not apply to this, your trying here to catch them on fire, then smother it
These work well my friend, you can use them for multiple things. I'll teach you a trick of mine. If you're a fan of smoked grains you need to try smoking some distillate before a spirit run. We already ate with oak so don't use any of them. I like to use fruit wood then age on oak after the run. Gives you a decent layering effect 🍻
@@StillnTheClear I like to use half gallon mason's depending on how much product your working with. Leave about three inches of headspace in your jar for the smoke. Shake it until the smoke impregnates your distillate. It'll have a light yellow tint to it but crystal clear. I like to run it in the thump instead of the pot. You'll get more tannins to carry over that way . I see you around in a bunch of FB groups we're both in. Good luck 🥃
You will get different answers for this, but I will usually just give it a heavy rinse and go. Sometimes you may get a little bit of a blue tint at the beginning of the run, but it will clean up before you're through the heads. Is your still copper or stainless?
Finally a video that explains if it is good or not, now I don't drink because I'm allergic to ethenol but I do enjoy making drinks for other people.
I got one for xmas and I found that if you point the flame straight down it draws more smoke in. You can also smoke just the glass before you add the whiskey or even smoke just the ice ball then add the whiskey. It gives different results. It's been fun playing with the different methods.
@@quarlow1215 cool. Thanks for the tips.
Love ya Sirus and Windsong !
Been uprooting my life and moving my whole family to another state.
Haven't had the time to follow, like, and share your content lately, but when the smoke clears, I'm gonna be back to being one of your biggest original supporters !!!
Thank you so much. I look forward to seeing you in the comments.
I visited a buddy's house last Aug for a fantasy football draft (ya, I know -- geek alert). While I was there, his wife made us some smoked old fashioned's and my gawd, they were delicious!!! I think there was a fault in my glass though -- it was emptying too quickly...
Lol, yeah it seems those faulty glasses get you drunk faster 🤣
They work great! I use them to add smoke flavor to an oven cooked steak
The one I use has a dome lid.
That sounds good. Do you smoke the meat before or after it's cooked?
I smoke the meat after cooking it.
Pretty neat. Good to hear it isn't just a gimmick to get your money.
Yeah, I half expected to be a party trick thing, but I like it.
I have a smoker from fohat it work very good sometimes you just want something a little different cheers my Friend
I enjoyed more than I thought I would. What kind of wood do you like to use with it?
@@StillnTheClear i have some called bourbon barrel wood very good
@@stillworksandbrewing I'll see if I can find some to try.
Used wood pellets. Great taste
What about a cold smoke generator and filling a small desktop wood barrel for bourbon and then putting bourbon in the barrel
My question is if smoking meats, it’s suggested to wet the wood… why not the same for drinks? Gets more smoke right?
Stop doing that to your smoked meat. It only helps prevent them from catching. The reason some beginners do that, does not apply to this, your trying here to catch them on fire, then smother it
@@Dan-zs3kz ok. I asked because it seemed reasonable that wet wood (not dripping soaked) creates more smoke.
These work well my friend, you can use them for multiple things.
I'll teach you a trick of mine.
If you're a fan of smoked grains you need to try smoking some distillate before a spirit run.
We already ate with oak so don't use any of them.
I like to use fruit wood then age on oak after the run.
Gives you a decent layering effect 🍻
I just might try that. Thanks for sharing.
@@StillnTheClear I like to use half gallon mason's depending on how much product your working with.
Leave about three inches of headspace in your jar for the smoke.
Shake it until the smoke impregnates your distillate.
It'll have a light yellow tint to it but crystal clear.
I like to run it in the thump instead of the pot.
You'll get more tannins to carry over that way .
I see you around in a bunch of FB groups we're both in.
Good luck 🥃
@@whiskeybenthellbound.7600 Yeah, that sounds interesting. I'll have to give it a try. See around.
I was thinking about making and selling some of these. Can’t really compete with 30 bucks.
Nice video 👏👏👏👏👍 I can’t find the side by side video?
Think it matters what whiskey is used? Cheap mixers I would think?
@@icebear5554 you can certainly use cheap whiskey. Smoking it may improve it, but that is all subjective to your own preferences.
@ yeah I wasn’t sure I wanted to muddle up my top shelf pours vs like a WT 101 which I use for mixers.
That's actually an ice sphere, not a cube...
Hey! random off topic question. I haven't run my still in about 6months do I need to run another sacrificial run or will regular cleaning do?
You will get different answers for this, but I will usually just give it a heavy rinse and go. Sometimes you may get a little bit of a blue tint at the beginning of the run, but it will clean up before you're through the heads. Is your still copper or stainless?
@@StillnTheClear thanks!! my pot is stainless and my column and condenser are copper.
Well, it's been 9 months, where's the review of the other smoker?
It's funny you ask, lol. I lost the other one and couldn't do a video, but I just found it a couple days ago. 🙂
Yea waiting on the video lol
Excellent
No just enough wood to cover the bottom of the screen. Up to five min smoke.
The basic rule of fire is that it needs oxygen. Youre instantly smothering it
it is our original design, we have more than 200 designs
I enjoyed it and have used it a number of times since.
LMAO. “A whiskey smoking kit for those of you not familiar is for smoking whiskey.”
lol, yes a bit redundant I suppose. 😆
Here in my country, it is quite unknown. I'm going to make some. Lots of whiskey drinkers too.
Can u taste the smoke in every sip from 1 hit of smoke@@StillnTheClear
I would be sacrilege to add anything to my delicious bourbon.
@@TimSlowey my dad feels the same about adding BBQ sauce to his smoked ribs.
You shoulda just kept pouring and smoking, 6 drinks in to perfection LOL
Yeah, each one tastes better than the one before it 😋🥴🤣
A big ball of ice slamming against my $30,000 dental work...no thanks
Genious, how to infuse cancer into your drink....