Food Smokers and Smoking Tips/Tricks/Techniques

Awesome! Pretty cool your daughter appreciates the finer things in life already

 

For sure and shes only 3. She loves the ground elk/deer when I make sloppy joes with it.

 

I can see that. Hell, I love sloppy joes too!

 

Smokin some cheese! Gouda, pepper jack, and medium cheddar. Will vacu pack it all and not touch for a month....

That is forever in cheese terms Grommit!

 

That's awesome, never thought to smoke cheeses. What temp do you keep it at? I have a charcoal smoker, would you recommend it, or is it too hot?

 

No temp. Above freezing. Just smoke. Your smoker will work as well as a cardboard box with ventilation and a smoke generator is all you need. See the silver pans? It's 48f outside, the pans are filled with ice to try to keep it cool. 2-3 hours and all done. Keep above freezing, keep below melting temps. Melted cheese in a smoker ain't pretty.

I use the ANPS tube smokers and pellets, flavor is your choice. Owens BBQ.

 

Nice!! That's pretty advanced, dont know if I have da skilz. Maybe some day, but right now I'll end up with a puddle of ooze, especially with warm weather and charcoal.

 

Wrong thread to open up when youre starving and nothings in the fridge.

 

Ohh yea you do. Buy a pellet tube and pellets. Get a wooden shipping box. Cut a few holes, get a tube smoker, wait till winter. Then cut the cheese. Have a vacu pack machine ($100) and wait. This smoking stuff is very easy once you learn a bit, and you can learn while you cook! Or get the tube smoker and use it in your current smoker.

Many good forums, this is my home forum for smoking, but don't forget amazing ribs.com for info overload and perfect cooks.

http://www.smoked-meat.com/forum/index.php

You are plenty cool in Vagina for cold smoking. Read up on cold smoking salmon or trout. Ohh my god, a slice on a cracker with good sides, yea!!!!

 

Actually you would be surprised how easy it is. I do the same thing and the cheese turns out awesome!

Try one of these, it keeps the temp WAY down but produces nice smoke.

 

Done several brined chickens, salmon, and pork. No beef yet, I'll definately check out the ribs.com website. What the heck is this tube smoker you speak of? I have a vac sealer but only use it for frozen meats and some veggies (I am big into pickling and canning veggies). Do cheeeeeezes have to be vacuum packed for the smoke to infiltrate? Do you refrigerate during this process, or let sit at room temp?

 

Click the link in the post above yours.

 

Sorry TacoDan, I am slow to post. Thanks for the info!

 

Yep! I have two 6" tubes and the tray. Takes a bit of learning to get them to burn well, lighting them can be a pain and you need a bit of airflow. My local place seemed to have the early versions on the 6" tube, only 4.99 each. I ended up with 6, sent 4 to friends. It's all you need really, but they do make a 18" one for uber long smokes.. I seen folks take a cardboard box 3' tall x2' x2' and a brick on the bottom, a 3" hole on the back, a 4" hole on the top and place the tube on the brick. They put 4 metal rods through the box, layed some sorta grill on the skewers, and smoked cheese when it was 35f outside.

Nothin' to it once you use the magic Google.

 

Well cheeze can get funky if kept in a bag, we all know that. You don't want to freeze cheese, the texture can change. So I bag mine for a day in the fridge after smoking (keeping each type seperate and then vacupack each chuck), keep in the fridge till used. Nice to have a small college sized fridge for stuff like this if you don't have a full sized extra fridge. Don't touch for a month to let the smoke mellow and soak into the cheese. You can see in my post the size of my 'chunks' They last for a year+ like that. Pull out 1-2 use in a meal, very nice Xmas gifts for the folks nearby.

 

Awesome, thanks!!

 

Ohh you gotta do beef chuck roasts for pulled beef. Tacos/burritos, soup. OMG.

 

Nice! Smoking cheese for the first time now.. Gouda, yellow and white extra sharp cheddar, pepper jack, jarlsburg, port salut and some mozzerella. 1/2 I'm using hickory, the other 1/2 apple. Hickory in now.

 

Smoked cheese YUMMM!

 

Nice! Always good to have around when Wallace visits!
I finished mine last night about midnight. Put it all in a plastic bag into the fridge. Will vac pack it tonight 1-2 pieces per bag.