Food Smokers and Smoking Tips/Tricks/Techniques

Going to try smoking some cheese this weekend I think. Have the tube, have some hickory chips - not pellets. same concept? Pack into tube, light on end with torch, let it burn? I'll probably grab 4 blocks of mediocre cheddar from the grocery store when I go tonight. Gotta start stocking up on the dry goods again.

Anyway I figure 4 blocks of cheddar, cut them in half longwise, smoke for ~1-2 hours? Vacuum seal, into the fridge for 2+ weeks. Is there anything I should look for in the cheese itself? Like I said I'll probably go round 1 with some cheap shit.

 

Watch the temps, chips may put off too much heat. Try to keep the pit below 90, or the cheese will start melting. Rotate the cheese about half way through. I use apple for three hours, and that gives me what I’m looking for. I’d rest longer if you can resist, a month works for me.

 

2.99/lb for 83/17.

as long as I’m a charter member.

 

Sweet! It helps that I will probably be doing this at night in the cold of new england when it's like, 40 degrees out. Help or hurt? Don't know. I think help. Who knows.

I can definitely wait. I will probably try some a bit early and then hand some out as christmas goodies to a few coworkers.

 

Did a brisket last week...I think I am getting the hang of this.

 

Looks great!

 

@bvbull200 and I rocked it out of the park on the pork belly today. Dam it’s good

 

Apparently I can’t take a photo worth crap! But here are some country ribs I tossed together the other day. No one complained about the flavor, but then again, I was the only one eating

 

Z Bar sells them on a bone skewer and I’m a fan

 

Well, shit. I've been buying my picanha there, but didn't see the ones on a skewer.

 

Kinda like a meatsicle.

 

Almost there. Beef ribs !

 

About to slice

 

Looks like a bear paw...a delicious smoked bear paw.

 

I only post this in here because I put On Point in the dough and filled it with my bacon from last week. Oh and bacon grease instead of olive oil in the dough too

 

In the nicest possible way....



BUT that's just because I'm a pizza snob, NY style or bust. Looks good and I'm sure it was delicious, I'm just an ass.



Swinging by the store on the way home from work tonight, getting more turkey wings for the actual meal day of because SOMEHOW the ones I bought ahead of time are no longer in the fridge....But I have bones - will be making stock then that into gravy for the big shebang. Weather is good, 45° and no rain until 11, so I can get the cheese done up and the grill back covered before the rain comes in tonight.

 

Smoked brisket overnight. It's really good.

 

When it comes to pizza, I dont discriminate

https://www.tacomaworld.com/threads/anything-pizza.488785/

 

Great. ANOTHER thread I need to subscribe to.

Ammendment to my prior statement: NY Style OR traditional margherita style. Basically, greek pizza and chicago can piss off. And Denver is just....no.