jesse3638
Hooked
Good idea. Thanks.
Smoking Meat -- Tips, Opinions, Recipes
- Thread starter notnalc68
- Start date
sm31
Active Member
I was impressed with how much smoke the smoke tube produced with virtually no heat added. The thing is kind of small anyway but I'd say it will make a difference of 5 degrees or less, depending on the size of your smoker.
OverlanderJK
Resident Smartass
Queso
Speedy_RCW
Hooked
OverlanderJK
Resident Smartass
I bought some cherry pellets. I don’t have a pellet smoker so it may take me 10 years to go through a 20 pound bag lol
OverlanderJK
Resident Smartass
Ready to age a few weeks.
CalSgt
Hooked
So it can age in the vacuum packaging and doesn't need to breath or anything?
OverlanderJK
Resident Smartass
I guess I’m not sure you would call it aging. Letting it sit just mellows out the smoke flavor. If you eat it right away it is not good.
CalSgt
Hooked
I wanna try this one of these days...
HighwayTrout
Hooked
Toss a handful in the egg whenever you light it up. You’ll go through that 20 pounds no problem. Wait never mind, I forgot you gave the egg the cold shoulder.
OverlanderJK
Resident Smartass
I learned from you.
Brute
Hooked
My wife loves mules, she calls them Kiev mules…Hot Italian sausage, bratwurst, and jalapeños stuffed with chorizo and cream cheese.
View attachment 373339
And an IrishMule for the chef.
View attachment 373340
OverlanderJK
Resident Smartass
Tried this last night. Mozzarella was good, could go another hour, cheddar was okay needs probably two more hours and lower temps, pepper Jack was good as is could take another hour and still be fine. Gouda tasted like banana chips.
AZVAJKU
Hooked
Tried this last night. Mozzarella was good, could go another hour, cheddar was okay needs probably two more hours and lower temps, pepper Jack was good as is could take another hour and still be fine. Gouda tasted like banana chips.
View attachment 373621
I need to try Mozzarella and Pepper Jack. I smoked Manchego Cheese last weekend and it turned out nicely.
sm31
Active Member
Tried this last night. Mozzarella was good, could go another hour, cheddar was okay needs probably two more hours and lower temps, pepper Jack was good as is could take another hour and still be fine. Gouda tasted like banana chips.
View attachment 373621
How long did you smoke them for? I did my first batch (hickory) for nearly 5 hours but it was just above freezing outside so I thought that might be a factor. I tried half hickory & half mesquite for my latest batch. Since mesquite is so strong I went to about 2.5 hours but temps were still in the mid 30's.
I'm still aging that batch to decide whether it turned out as well. Seems like aging is everything... the longer the better! Been about a month with that first batch and it is just divine. Grate a surprisingly small amount on top of soup or whatever, and the smoke flavor is amazing.
Even though gouda seems to be the popular smoked cheese, we found that we actually like the sharp cheddar best, at least with hickory (and maybe mesquite). Seems like the gouda may need a more mild and shorter smoke? But damn... that sharp cheddar is incredible.
Brute
Hooked
Tried this last night. Mozzarella was good, could go another hour, cheddar was okay needs probably two more hours and lower temps, pepper Jack was good as is could take another hour and still be fine. Gouda tasted like banana chips.
View attachment 373621
Has anyone tried to smoke blue cheese…I’ve had several from Oregon that were superb…
and had no idea that they need to be aged prior to eating. I’m going to have to give this a try…
OverlanderJK
Resident Smartass
Just did two hours with apple pellets.