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01-23-2023, 11:41 AM
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Join Date: Sep 2010
Posts: 937
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Quote:
Originally Posted by MountainTi
Guessing he is just using the tube. Need to keep cheese below 90 F as that is the meting point. I prefer to smoke cheese around 70, I find if it is starting to sweat it will have more of a bitter flavour
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I figured as much. Need to pick up a tube and start to experiment.
Everything I smoke has been fantastic! I love the smoker........ wife is jealous a bit!
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01-23-2023, 12:06 PM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,339
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Quote:
Originally Posted by walker1
I figured as much. Need to pick up a tube and start to experiment.
Everything I smoke has been fantastic! I love the smoker........ wife is jealous a bit!
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No limit to what you can throw a smoke on. Need to try some hard boiled eggs one of these days and them pickle them afterwards.
If you shop amazon, they have all kinds of smoker tubes. Mine was a 2 pack, the 6in and 12in
You can actually buy pellets off of there pretty cheap and free shipping if over $35. Pretty handy when you live out in the country and it's a tour to town
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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01-23-2023, 02:43 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,318
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Quote:
Originally Posted by walker1
Bacon
Looks great. Question. Are you just cold smoking with the tube I take it or is the smoker also on?
I have a smoker now for 4 months and using s lot.
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Like MountainTi said, I'm just using the smoke tube. I got it for Xmas and that was the first time I used it. It works great. There's a grease drain hole in the bottom of my smoker so it gets lots of oxygen. And the smoke tube doesn't put off much heat.
The smoke tube is nice because it keeps burning on its own. Not like the smoke boxes you get for the bbq that you set next to the burner.
My smoke tube was from the pit boss website. It extends and I would recommend to get one.
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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01-23-2023, 11:58 PM
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Join Date: May 2012
Posts: 2,540
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Of all the things I put in my smoker, and that's pretty much anything that will fit, Cheese is BY FAR my favorite thing to smoke.
I like to get huge blocks of 3 or 4 different kinds and cut them up into dice sized chunks, it's a bit of work but it's TOTALY worth it. I use a wire for a cutting, it works really well, a lot better and easier than using a knife. Maybe I just need a better Cheese knife?
After smoking I like to throw a half dozen pieces on a plate and throw them in the nuker for about 15 seconds. It ALMOST melts the outside but turns the inside nice and warm and soft, absolutely AMAZING! My girls BFF throws a bunch of pieces in a small skillet and really melts it good, a little dab on a cracker and you're in Cheese heaven!
Babybel's are REALLY good smoked, and they come in the perfect size for smoking.
My buddy throws the whole block in but only a small percentage actually gets hit with the smoke, I find the more you dice them up the more smoke flavour they get. That's just what works for me..
If you've never done Cheese before, do yourself a BIG favour and give it a go, you wont be disappointed. Especially if you're a big Cheese aficionado like myself. I LOVE a good Cheese.
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12-16-2023, 08:14 AM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,318
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Here's a bit of an update from way back in January. The cheese is still mighty tasty. Next time I'll coat with a bit more olive oil. You can see in the pic that on the edge there is a couple of little dry spots. Other than that, there are no issues. The cheese is not dry at all. You can't tell it's been aging.
Next time we go to Costco I'll be stocking up for another batch.
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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12-16-2023, 09:21 PM
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Join Date: Oct 2021
Posts: 126
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My dad has been doing cheese with a smoker tube. I had some and loved it. The wife isn't wild on smoked foods but actually enjoyed the cheese. Because of this, I ordered a smoke tube tonight and hope to do some cheese next weekend.
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12-17-2023, 01:12 AM
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Join Date: Apr 2011
Posts: 157
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Quote:
Originally Posted by MountainTi
Any kind you want. It all takes smoke. I do those 5 lb blocks of cheddar from Costco quite often. Improves any cheese
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There you go! I kinda do the same thing.
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12-18-2023, 10:19 AM
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Join Date: Sep 2010
Posts: 937
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Sunday smoke started at 3:45 AM. Put a big pork butt on I seasoned and had wrapped the previous day. Wife took care of the coleslaw and buns and had in the inlaws over. Big scoff!!!! Still takes me 12 hours and then an 45 min rest wrapped in an ole towel in a cooler. Love the big pulled port sandwiches on garlic toasted buns
That is my lunch next few days!!!
Last edited by walker1; 12-18-2023 at 10:24 AM.
Reason: wrong quote
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12-18-2023, 11:14 AM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,318
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Quote:
Originally Posted by walker1
Sunday smoke started at 3:45 AM. Put a big pork butt on I seasoned and had wrapped the previous day. Wife took care of the coleslaw and buns and had in the inlaws over. Big scoff!!!! Still takes me 12 hours and then an 45 min rest wrapped in an ole towel in a cooler. Love the big pulled port sandwiches on garlic toasted buns
That is my lunch next few days!!!
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Delicious
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__________________
I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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12-22-2023, 06:52 PM
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Join Date: Nov 2018
Posts: 945
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Smoked a variety of cheeses today. Used a smoke tube with Apple pellets. Took out of the fridge for 2 hours to bring to room temperature. Lot the pellets in the tube for ten minutes. Blew out the flame. Put the cheese on smoke for 1-1/4 hours and then rotated the trays smoked for another 1-1/4 hours. For a total of 2-1/2 hours. Let it sit outside in the cool temp for a couple hours. Wrapped in non-waxed butcher paper and placed in the fridge for 24 hours then will vac seal for a few weeks before sampling.
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12-22-2023, 07:44 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,318
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Quote:
Originally Posted by Greatwest
Smoked a variety of cheeses today. Used a smoke tube with Apple pellets. Took out of the fridge for 2 hours to bring to room temperature. Lot the pellets in the tube for ten minutes. Blew out the flame. Put the cheese on smoke for 1-1/4 hours and then rotated the trays smoked for another 1-1/4 hours. For a total of 2-1/2 hours. Let it sit outside in the cool temp for a couple hours. Wrapped in non-waxed butcher paper and placed in the fridge for 24 hours then will vac seal for a few weeks before sampling.
Sent from my iPhone using Tapatalk
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Looks good. How about a sample pack?
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__________________
I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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12-22-2023, 10:01 PM
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Join Date: Feb 2012
Location: Edmonton (shudder)
Posts: 4,664
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Quote:
Originally Posted by Greatwest
Smoked a variety of cheeses today. Used a smoke tube with Apple pellets. Took out of the fridge for 2 hours to bring to room temperature. Lot the pellets in the tube for ten minutes. Blew out the flame. Put the cheese on smoke for 1-1/4 hours and then rotated the trays smoked for another 1-1/4 hours. For a total of 2-1/2 hours. Let it sit outside in the cool temp for a couple hours. Wrapped in non-waxed butcher paper and placed in the fridge for 24 hours then will vac seal for a few weeks before sampling.
Sent from my iPhone using Tapatalk
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I see you used mesquite pellets. I just want to give you fair warning that many people, myself included, despise the flavour of mesquite. So if you find the flavour too strong or acrid, its because of the mesquite, not the smoke. If you don’t really enjoy it, I would implore you to try again with a fruit wood or maple, oak, pecan or hickory.
If you have done it before and are a mesquite fan, just ignore my remarks and enjoy man.
Regardless, good work. The jalapeno monterey has my interest piqued.
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12-23-2023, 07:40 AM
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Join Date: Nov 2018
Posts: 945
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Quote:
Originally Posted by HyperMOA
I see you used mesquite pellets.
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That’s false advertising. The bag of mesquite is just sitting under the smoker for storage. I used Apple pellets. Like the start of my post says. Lol.
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12-23-2023, 01:02 PM
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Join Date: Feb 2012
Location: Edmonton (shudder)
Posts: 4,664
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Quote:
Originally Posted by Greatwest
That’s false advertising. The bag of mesquite is just sitting under the smoker for storage. I used Apple pellets. Like the start of my post says. Lol.
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Hahahaha. By the time I looked at the pictures that musta been already gone from my mind. Enjoy.
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12-23-2023, 02:57 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,318
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I guess pictures are worth 1000 words
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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04-13-2024, 08:12 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,318
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I couldn't wait for smoking Sunday. These went on the smoker at 8:00. I made the pieces half the size that I normally do. I'll try for 2 hours.
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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04-14-2024, 11:21 AM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,318
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I apologize. I tried to make enough to send a package to everyone, but only ended up with 24 packages. Barely enough for myself and the vultures. I almost need to buy a third fridge with a lock on it to keep the boss and our kids out.
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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04-14-2024, 11:47 AM
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Join Date: Sep 2021
Posts: 3,963
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Back bacon in the smoker this morning here. I'm building a detached cold smoking chamber attached to the big boy, should I be concerned about using a galvanized pipe connection ? Aluminum would seem to be less heat tolerant.
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04-14-2024, 12:38 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,318
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Quote:
Originally Posted by Grizzly Adams1
Back bacon in the smoker this morning here. I'm building a detached cold smoking chamber attached to the big boy, should I be concerned about using a galvanized pipe connection ? Aluminum would seem to be less heat tolerant.
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I'm not sure about galvanized. I know it holds up as exhaust pipe. For the short length you'll need it might be better to go with something else.
I'm using a smoke tube to cold smoke. It does produce a little bit of heat. But not enough to soften the cheese. But I do use a baking sheet as a heat/smoke deflector.
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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04-14-2024, 12:48 PM
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Join Date: May 2007
Posts: 1,801
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Looks Great! I also use a tube for smoking cheese! I just bought a Traeger 885 and enjoying the meat out of that! Just have done burgers and a piece of pork tenderloin!
Quote:
Originally Posted by Savage Bacon
I apologize. I tried to make enough to send a package to everyone, but only ended up with 24 packages. Barely enough for myself and the vultures. I almost need to buy a third fridge with a lock on it to keep the boss and our kids out.
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04-14-2024, 01:02 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,318
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Quote:
Originally Posted by badbrass
Looks Great! I also use a tube for smoking cheese! I just bought a Traeger 885 and enjoying the meat out of that! Just have done burgers and a piece of pork tenderloin!
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I like the fact that you are able to grill on those smokers
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__________________
I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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04-16-2024, 10:46 AM
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Join Date: Sep 2010
Posts: 937
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I forgot I bought a tube prior to Christmas after reading this thread before the new year so need to get on this and get cheezy!!!!
Smoked ribs on sunday. Awesome as per usual!
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04-16-2024, 09:59 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,318
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Quote:
Originally Posted by walker1
I forgot I bought a tube prior to Christmas after reading this thread before the new year so need to get on this and get cheezy!!!!
Smoked ribs on sunday. Awesome as per usual!
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The smoke tubes are great. The boss keeps mentioning smoked deviled eggs. But then she doesn't make them lol.
Ribs will be next
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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04-17-2024, 08:56 AM
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Join Date: Dec 2009
Posts: 8,503
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Lucked into a deal yesterday on cheeses nearing expiry at Superstore Southport..Camembert were 94 cents. Mushroom and Truffle Oka on for $1.44.
So I am cold smoking 4 Oka today
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You're only as good as your last haircut
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04-19-2024, 05:47 PM
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Join Date: Oct 2011
Location: Westerose
Posts: 4,135
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Costco had Balderson's Extra Old cheddar on sale. 1Kg block. Cut it into 4 and double smoked it. Put it in the fridge for two weeks and just got into it today. Very yummy!
I ran into a clearance sale at Superstore. Not as good as Omega's, but I got a pound of Stilton for $10. I wonder what smoked Stilton would be like?
ARG
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In the immortal words of Jean Paul Sartre, 'Au revoir, gopher'.
Quote:
Originally Posted by sjemac
It has been scientifically proven that a 308 round will not leave your property -- they essentially fall dead at the fence line. But a 38 round, when fired from a handgun, will of its own accord leave your property and destroy any small schools nearby.
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04-28-2024, 06:10 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,318
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I was wanting to leave it sit a little longer but I might dig into the gouda tonight
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__________________
I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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