Food Smokers and Smoking Tips/Tricks/Techniques

Maybe some shredded cheddar? I don't really know though.

 

Using hickory and cherry for the smoke. Only 8lbs, shouldn't be any leftovers. Which I'm sad about as I was planning some of my ham/potato chowder and ham bean soup with the leftovers.

 

http://www.smokingmeatforums.com/t/258233/smoked-jalapeno-poppers

 

Thanks

 

I mix cream cheese and shredded pepper jack together, fill your hulled pepper halves, push a cocktail wennie into that, wrap with bacon then smoke aka Atomic Buffalo Turds, sure to be a hit!

 

There are a ton of other recipes In that forum.

 

I'm going to have to do this! Usually stuff the peppers with a cream cheese and sausage mix, but more meats is never wrong.

Mike

 

Thanks guys. Im going to do a bunch of different ones and see how they turn out. Now I have a few ideas.

 

That looks tasty
I would very much like to see a pic of your whole pit when u get a chance

 

Smoked eggs??

 

I'll let you know how they turn out later this morning. If they're good, more will be going on the smoker...

Mike

 

Im making burnt ends out of a whole brisket lol
Little nuggets of goodness fit the bill for today's feast more so than slices and I've always wanted to do this anyway

 

Looks good.

 

My ham is cruising along. Sitting at 129 right now. Going to have to keep it in the oven for a bit I guess.

 

Yessir. I got it up to temp quickly with like 3 hrs at 325 (it was a fairly small brisket from a tough old cow the in laws had to put down )

Cubed, sauced, back in 250ish smoke in a pan for a lil while, now covered in foil to finish.

We'll see how it turns out lol might need steak knives for chunks of the flat cuz it was cubed not sliced thin across grain. I expect it will be pretty tasty tho

 

Eggs were a little over cooked, but good. I put more on along with some potatoes.

Ham looks good, but only at 100 after two hours on the smoker. This might get interesting.

 

I picked up some of this cheese to grade it into the cream cheese for the poppers.

 

Just took mine off and put in a 200 oven To keep warm.

I just tried my first batch I made. Open it, cut it up, and 2lbs was eaten by my friends in a matter of minutes. It was easy to do. Will do a bunch this fall/wi ter when the outside temps cool down.

 

Can't wait to try it.

 

If you didn't, let that smoked cheese warm to room temp before serving. Makes it even better IMO.