Food Smokers and Smoking Tips/Tricks/Techniques

^^ Yes, ribs are pretty quick and so are fattys. But trying to do something quick on the smoker goes against the smoking meats philosophy. Slow and low, slow and low

 

1.5 1 .5

 

Anybody ever try smoking cheese?

 

My friend smokes cheese with a soldering iron in a pop can with wood chips. Turns out pretty good. We had pork chops this weekend and for got how great they tasted.

 

Devin has an electronic smoker don't listen to him lol

But really all his food looks great, if I wasnt 18 hours away I would be at his house everyday invite or not

 

I used stick burners for 9 years... Now I make the money to use something easy. wait till you see the next one I buy

 

The big pink pig?

 

Oh no no no. It will be a yoder.

 

Go big or go home ys1500!

 

With the competition cart underneath it.

 

Do you plan on competing in el future?

 

I cold smoke cheese all the time. I use a AMAZN smoke generator, about three hours is about right for my taste. Hardest part is waiting a couple weeks for it to age before eating it. Mozzarella can be eaten right after smoking, as it doesn't seem to "age" like cheddar or Gouda.

 

Not really, if my buddy and I get to opening a brewery we will prolly do bbq there though.

 

Oooooh brewery you say?

 

Yeah buddy, location location location is our problem right now.

 

There's always space here haha

 

This ^^^^^

 

Bacon weaved Center cut Pork Tenderloin, with Cappicola ham and aged cheddar in the middle, and Mesquite Rubbed Chikin' legs....
Cherry/pecan smoke....