Food Smokers and Smoking Tips/Tricks/Techniques

@JimboJones i wouldnt use choke cherry

 

Thanks for the wave off.

JB

 

Cold smoking cheese this morning. 26 degrees ambient.

 

Gonna be good!! Excellent job with the smaller blocks to increase the surface area !

 

Vac-sealed and in the fridge. Now the wait.

 

Immersion blenders in multiple sizes

Meathead at Amazing Ribs is my spirit animal.
X2 on a blanket. Even a cheap Harbor Freight welding blanket makes a difference. Especially on a windy day.

 

Ooo good call on the immersion blender too. Means you can use an entire stock pot for blending. And they're usually pretty small.

I passed up a 200$ Vitamix I saw on Facebook the other week and I'm kicking myself already. Was a commerical unit but was normal size.

Good call. I don't have one, I might try one next year.

 

I did multiple batches of scooping, blending, dumping into another container, repeat when making supper.

Once.

An immersion blender was purchased shortly thereafter.

I like my salsa less chunky than most, too. Makes short work of a jar.

 

I’ve never gone straight to vac sealing, I’ve always wrapped them in butcher paper for a week in the fridge then vac sealed. Have you always gone straight to the vac seal? I’ve been wondering if it’s necessary to do the week of butcher paper but never wanted to risk not doing it and ruining my cheese…but it adds a week to finally getting to enjoy the cheese so I’d like to cut it out.

 

I always go straight to vac and refrigerator for two weeks, then freeze whatever I won’t eat immediately. I’ve never had flavor or texture issues

 

Biggest concern after coming off smoker is moisture/sweating. I always wear gloves and use tongs to transfer to paper towels. Dry thoroughly before vac-seal. Any moisture coming from hands or fingerprints can cause mold after sealing. This method has always worked well for me. Wrapping in butcher paper might accomplish the same to reduce the moisture?

 

I usually wait closer to 3 weeks to open but it’s very subjective to personal taste/smoke length. I went 2 1/4 hours with this batch.

 

Awesome, I believe the butcher paper is to get the moisture out of the cheese but your process seems to work for you and gets the moisture out. I think I’ll go that route next time. I’ve only smoked cheese a couple of times and have really enjoyed it so I’ve Been looking for ways to improve. I wasn’t aware of touching the cheese after smoking causing issues but it makes sense, I’ll have to implement that into the process now.

 

I think the process I’ve used was about a week in the paper and 2 in the vac seal. Probably using the straight to vac method would cut a week off but could still go 3 to allow it to mellow a bit?

 

I don’t see why not, go for it

 

I suppose it’s a lot like aging good wine. So many variables.

 

I use my hands and vac seal right after smoking into the fridge. Anytime after a week and you're good.

I just do simple cheddars though so I don't overthink it.

 

What temperature is the cooking chamber when you’re smoking? I wait until ambient temps are 40° or below to maintain the “refrigerator” environment inside my pit (or Weber, depending on quantity).

 

You didn't ask me but anything under 90 is fine with me. Smoke and no melt.

 

You can always fill the water pan/bowl or a disposable aluminum foil pan with ice to keep the chamber cooler.

If the ice melts, save the water. Strain it and use it to make smoked ice cubes for a whiskey drink.

I pat my cheese dry after an overnight stay in the fridge and vacuum seal it.