Food Smokers and Smoking Tips/Tricks/Techniques

Oops. Copy paste on my phone didn't work....

Fixed.

 

Giving these a shot, doing some cold smoke a bunch o' cheese right now. Fell for the marketing......it's the 4th!

 

I'd like this if I could finger out what the heck you're talking about LOL

 

Looks like the Jack Daniels pellets.

 

just got a bag of these to try out as well. Lemme know what you think!

 

Didn't seem overly complex to me, but yeah

Bought a sack of JD pellets. They are black barrel char and oak. Smoke smell is really promising. Sweetish oak.

Bought a variety of low cost store brand medium soft cheeses.

Cold smoke is just a lit smoker tube, auger and burner box are not energized.

I figure most of hype for such pellets is 100% marketing BUT the Apple Mash pellets are excellent so we will see.

 

after 12 hours it finished at 185*, my lowest yet. I guess/hope probe tender don’t lie lol

15# packer cooked in a Weber 22 kettle with slow n sear

1 load of charcoal/cherry cut offs and I set my temp range on the ambient probe 225-250.
Slept all night with no alarm going off, reloaded fuel this am, wrapped, and pushed it through

 

Sorry.. I can't see the picture..

Cold smoking with pellets and a tube is the best thing!

 

Happy 4th y’all! Shout out to those who serve and have served!

 

I have never done it, but my first attempt will be tomorrow. I have the Maze I am going to load up and put the cheese above a pan of ice in the smoker. I plan to run all the vents wide open to try to get as good a draft as I can.

I have a 10 lb wheel of gouda that I think I will cut into 1-1.5lb chunks.

 

We I have learned a thing or two. Apparently the temp on the racks under the main grate aren’t as hot or even near the temp of the grate. Pulled 2 racks of ribs from underneath and they’re still pretty raw. While the ones on the grate are about an hour away from being done. Might need to rethink a way to add a grate above the main one for additional space.

 

Brisket hit The Alto shaam at 09:00 at 155*
Beans just came off smoker and joined. Mac and cheese next.

 

I like that little set up! Glad to see those hotel pans hold the foil pans nicely too!

 

What is this sorcery?

 

Hold my beer....**googling Alto Shaam**......

 

I ordered last week!! Was expecting a rush..

 

Reverse sear coming up. T bone from a local, cost me $7 a lb.
Wicked Baked Beans to go with:

 

Ditto. Never heard.

 

@Misplaced Nebraskan mentioned it awhile back... that's how I knew about it. It's looking to be a handy dandy little thing especially if you can score a deal on one!

 

i think he may have gotten lost deep in the googler.