Food Smokers and Smoking Tips/Tricks/Techniques

I only have space for one grill, so I went with the 26". It does everything. Would highly recommend.

 

I have a 22" and a 26" now, the 22" has been mostly used just to start the charcoal chimney anymore. I used it on the 4th to do pork belly burnt ends while the 26" was doing wings so it's nice to have in those instances but I would always recommend going with the big one if you can swing it.

 

ok, well,

 

nuthin to see here...

 

Got this hand me down smoker. Tried it out on some pork spare ribs and smoked some tofu for my wife.

Excellent first run.

 

Never thought about smoking tofu. Gonna try it.What kind of tofu do you use?

 

I usually use extra sharp cheddar with horseradish when smoking with my neighbor but at home we tried the tofu. It’s a work in progress needs some tinkering. The dry spices were too dry it probably needs to be cubed and light seasoning not whole chunks.

 

Cubing it gives you more surface area for the smoke and dry rub too!

 

I see it all the time.. people smoking huge chunks of cheese etc... why not share the knowledge that I've gained? An 8 ounce block of cheese split down the middle lengthwise created to sticks similar to stick of butter, and conveniently when sliced after smoking, they fit nicely on crackers or whatever.

 

I did it in slices and it turned into leather. Really doesn't take a lot of time to get the smoke in there. I would say maybe a hybrid cooking method of smoke for some minutes, then pan fry might go really well. My wife isn't a fan of smoky flavors so I didn't spend any time tinkering. We used regular soy tofu though.

I usually do them the other way but I like this method better, I might try that this year instead.

I usually smoke them, toss them in the fridge overnight, then vac seal them the next day, leave in fridge for about a week or 2, depending on timing of holidays and such, then freeze what isn't going immediately. I've typically done cheddars and 2 weeks seems to be a good time for them to mellow and sort themselves out. Might need a bit less time if I do them length wise like that though!

 

Tofu burnt ends

 

Not for me, but it could be done! Having smoked nearly everything I could ever think of, I can honestly say that Tofu is not something I have tried.

 

I am definitely doing the cheese stick method next time.

I got a bunch of green pecan wood I am thinking of chunking it into quarters and seasoning it in the smoker. Has anyone done this? The mushrooms take over the stored green wood around my parts so I can’t leave it outside to season.

 

Nothing wrong with Tofu if you like and use the right Tofu

 

I eat it as tofu. I hate the "fake meat" schtick they've been doing a lot more of the past 10 years. They make fake chicken wings with a wooden stick like my man, no, give me tofu, I don't want "plant based chicken". I want the plants. I want to know I'm eating a plant. Like the impossible burger stuff, beets are only in there so it's red and looks like a burger. nah. give me the plant burgers, I'll eat them, don't give me some fake BS "tastes like meat" I WANT it to taste different!

Anyway end of rant, I have some short ribs I need to do soon, but might try them in a pressure cooker

 

I've never smoked any tofu, but I would assume a cold smoking situation would be ideal?