Food Smokers and Smoking Tips/Tricks/Techniques

That’s right, Bryan and if you act right now (cuz you know we can’t do this all day)......

 

Was out of pocket last weekend, wasn’t able to smoke. I’m trying to make up this weekend. Nothing fancy, just some walkers.


Half lemon pepper, half my go to blend.

While the pooper was running might as well load it up. So I threw on some fish fillets for sammies later in the week.



Thought I’d cheat a little and do a few carbs via some “buffalo beans”



I figured those would taste even better with some pork fat dripping into them, so I threw on a couple cans of Spam with Tony Chachere’s “extra spice” Creole seasoning sprinkled on it.



All over hickory smoke. I’ll check back later with some finished pics.

 

Ribs for dinner about to go on the grill, also my favorite store bought sausage I have tried so far. Hope y’all having a great day.

 

Smoked cheese part 2.... see you in 3.5-4 hours.

 

I need to look into this smoked cheese, I see a lot of people doing it. Also wife just got home from the commissary and bought 3 pork shoulders for .81 cents a lb. damn I love her.

 

Do you constantly add ice throughout?

 

Conecuh is the shit!!!! Made in Evergreen Alabama. My hunting buddies turned me on to it years ago. At that time it wasn't even available in the northern part of the state, now it's gone crazy. By far the best I've ever had. It goes in all my Cajun dishes.

 

The IKEA flat pack smoker. "Some assembly required". Nice

 

First off, the swimmers of course. Will be great Sammie’s for lunch this week.

 

Breakfast for the week came off next.

 

Nope. I only put the ice in there when the ambient air temp hovers around 70-75. If the cheese get to 90 it’s not as good because it starts sweating and losing oils and texture.

It’s best to cold smoke cheese when the air temp is lower but it was about 67 when I left to church this morning so I wanted to try and keep it down with the ice knowing some sun would be peeking out by the time I left church.

 

Also I’m not running my smoker.... I have a stainless steel tube I put pellets into and light that up and it smokes for up to 4 hours. There are other ones out there that can go for longer. It’s called the a-maze-n smoker tube

 

Not in my experience, if you use hard cheese. Try a hot smoke at 150f with a smoke tube. Turn the cheese a 1/4 turn every 15m or so. 45-60m will do it, but pay attention! If it starts to settle into the grates, turn again and give it a few more minutes. Again, pay attention. Pull and rest on a cooling rack. Yes, it will be oily. Just wrap tightly with cling wrap and spread the pieces out in the frig til cool, then leave them in the frig for a month. After that you can freeze if you want to. Smoked cheese does not age when frozen. Been there, done that.
Give it a try and see what you think. I've also went to cherry wood, tried hickory, mesquite, etc. Cherry is best for my taste.

 

Your the first person to tell me to let the cheese get over 90 degrees. Not saying your wrong just never heard that. I use cherry and apple mix and I vacuum pack it once I pull it off and let it sit in fridge for minimum 3 weeks. Last cheese I let sit for 5 weeks and everyone loved them.

 

Ya, I got the a-maze-n tube. The last time I smoked cheese it kinda melted even though I put ice in the beginning.

 

How warm was your outside temp? The tube does add heat

 

Was around 85

 

Finally got some after pics.


Pile of walkers.

Plated...

 

That’s probably a good reason why. And I’m guessing it was in the sun also

 

Looks kind of like half a ranch kettle...

They’re using it as a fire pit.