Food Smokers and Smoking Tips/Tricks/Techniques

Just gotta love them sea bugs.

 

I don’t see anybody new to smoking using anything 3-4 nights a week except an electric or a pellet smoker, and even then I think that’s a hobby that’s going to fizzle out fast.

Seems like he’s a set it and forget it kind of guy, who probably doesn’t have patience for smoking. Could be wrong, I don’t know the guy.

But I’d recommend anything that isn’t the simplest and least amount of forethought he can get into. Lot of options for electric smokers under $300. My FILs been using the MasterForge I bought him last Christmas pretty much every single week since then. He has 3 26” Weber’s that haven’t seen a lump of coal all year. It was like $189 at Home Depot.

 

Stick burners for the win

 

https://brickseek.com/lowes-inventory-checker?sku=50330091


I got 8 bags of this for $4 a bag

 

Just over two hours in, just sauced and wrapped and put back on for another hour or so.

 

It's called Cold Smoking

I use an Amazn tube full of pellets.
You simply need a vessel such as a grill or smoker or hell even a cardboard box.

First, fill the tube with pellets and use something like a propane torch to light the pellets (usually direct flame for 30-45 seconds) and let it burn for about 10 minutes. Snuff out the flame and the pellets will smolder and smoke for 3½ to 4 hours on a 12 inch tube.

Whatever vessel you use, like a grill or a smoker, add a couple of trays of ice to keep the environment cooler, add cheese that's on a rack and let it go!

Early spring and the late fall are the better times since it's cooler. You would have issues smoking cheese or butter in the middle of the day in July.


Pellet tube laying in the bottom of my first Brinkman charcoal smoker.. great vessel!
"Sticks" of cheese and sticks of butter in the middle.. cold smoked.

Edit: added pics and information

 

That looks like a heck of a feast. Nice work.

 

My point to the T. OP claimed he was going to smoke cheese alongside meat, I just don’t understand how this can be done.

 

My wife and I teamed up for another good meal.



ribs





Bison Ribeyes and Elk Medallions



Pasta Seafood Salad



Garden Salad



Strawberry Limeade

 

I did not know how low it had to smoke. I'll do it later.

 

It's all good! We all gotta learn! Keep asking questions

 

I just tossed a small fillet of halibut in the smoker to try out. Once that’s done I have a bunch of sockeye to put in.

 

should have put some pitfaced rub and logo and put a submission in...Food looks great!

 

I used to smoke cheese at 225f. Hoffmans super sharp cheddar and Wisconsin pepper cheese. Hard cheese. On a gas bullet type smoker.
Chunks of wild cherry over the burner, get the smoke rolling with vents wide open. Add bars of cheese on 2 grates and turn cheese every 15 minutes, and switch grate level at 30 minutes. At 45 minutes get nervous because the cheese is hot and starting to sink a bit into the grates.

Much longer and it would probably slice thru, but it never did. Take it off, the cheese is sweating like a fat boy eating hot soup.
Air cool for a while, then wrap and refrigerate. Except... wife loved hot smoked cheese, she be crazy. lol
Age in frig for however long you can stand to wait. Do not freeze, it stops the aging process. Smoked cheese keeps a long time. I started doing this 30 years ago, it works for me. Just don't try it with soft, processed cheese. It can't take the heat and will melt.

All that being said, one day I will try cold smoking in my GMG.

 

Kinda cool when you quote it. You get to see the spread the other way, Lol

 

I see 6 bags 25 miles away at that price. I might just make a trip if it's still there tomorrow.

 

I agree an electric or propane smoker would be the easiest to start with. A pellet smoker needs a little looking after but is not that much harder to use. You can get a Pit Boss Series 3 at Walmart pretty cheap. It's so cute and tiny compared to a series 5/7.

 

There were 62 at the Lowe's I went to. I looked around and couldn't find them anywhere so I placed an order for 4 bags online for pickup and came back a few hours later. They had pulled the entire pallet out of the back, so I guess they had forgotten about it. I figured since I had to make 2 trips that I might as well get 4 more bags. I still have 7 bags of Kingsford blue in the garage.