Food Smokers and Smoking Tips/Tricks/Techniques

Oh damn, I'm getting urges

 

Try them, not difficult to do! They are definitely more temperamental than proteins being dairy based, but you won’t regret it

 

Not afraid of them at all, smokes me cheese every time the temps drop a little.

So is there a temp you shoot for or is it a low temp and smoke you need? I know with cheese, a little smoke can go a long way and cheese is a little better if its had a day to recover.

 

FTFY

 

LOL I have gone to very short smoke times for that reason.

 

If you have to wait a month for cheese to taste good after smoking then you're doing it wrong.

 

Just found this thread. Love it.

I've got a 48" Double Gaucho grill and a Kamado Joe Big Joe in the outdoor kitchen. Had the in-laws over a few days ago and fired up some Agujas Norteñas and some marrow bones (Tuetanos). First time doing some smoked cream cheese as an appetizer.

 

DANG! That's a nice set up!

 

Thanks!

 

It needs to reach 165. I had the Weber going at 300 for roughly an hour total cook time.

 

Great set up you got there!

 

I wasn't saying it wouldn't taste good, just that many cheeses benefit from sitting longer.

 

They get bitter if you rush eating them after a heavy smoke. I do a couple hours smoke if I am planning on eating same day

 

A busy week ahead so I decided to meal prep.
Lamb ribs, chicken thighs (I used 4 different spice mixes to keep a little variety) and brats on the pellet grill , with mashed potatoes and baked beans.
I will make a fresh side salad while it reheat.
The rest of the meat is vacuum sealed to freeze for later.

 

Looks awesome!

 

Lamb ribs? Where do you get those? I want some!

 

I got these at Walmart. They are actually called lamb breast.
You have to try it. Some people say it's an acquired taste. I grew up with it so to me it was a staple and my favorite red meat.

 

Giving my new Pit Boss its maiden run. Pork Butt. Ran it at 210' till the internal temp reached about 140.
Then wrapped it, and cranked the heat up to about 325. Yanked it off the heat when the internal hit 205'
and let it rest for about an hour. Bone pulled right out clean.

 

Awesome and congratulations on the new rig!

 

Smoking a little exotic meat tonight.
It'll probably put up a little resistance when it comes to carving. God knows it has when it comes to bathing.