Smoking Meat...

[stux]

Pulled porks nearly done, time to crutch the briskets, then the ribs replace the pork
Later poppers and potatoes replace the brisket.

Buffalo wings in the deep fryer

 

[browndog]

Pulled porks nearly done, time to crutch the briskets, then the ribs replace the pork
Later poppers and potatoes replace the brisket.

Buffalo wings in the deep fryer

image.jpg

Jaysus, you look like one of the BBQ Pit Boys.

 

[matho]

2kg leg of lamb cooked on a kettle bbq using the snake method. 4 1/2 hrs at 130 deg smoked with hickory for the first hour

yum

cheers steve

 

[Cocko]

God I love the pix in this thread!

I have just got back from a few weeks OS and while I was there was served some smoked cheese. I never even knew it existed and fingerbang me, it was delicious.

More aroma of smoke than the flavour but very nice over all.

Question: Has any one here ever smoked cheese? Thoughts? Tips? Might give it a run when I catch up on work....

 

[doon]

Heston has a series on sbs at the moment and he smoked some cheese on a webber kettle type bbq. He threw ice down the bottom to keep smoke cold or some **** looked pretty easy I think you can watch the episodes on sbs website

 

[Truman42]

God I love the pix in this thread!

I have just got back from a few weeks OS and while I was there was served some smoked cheese. I never even knew it existed and fingerbang me, it was delicious.

More aroma of smoke than the flavour but very nice over all.

Question: Has any one here ever smoked cheese? Thoughts? Tips? Might give it a run when I catch up on work....

Im interested in this too and have been reading some articles over on cheeseforum.org about it.

Read this one here (also has links to other good articles)

http://cheeseforum.org/forum/index.php/topic,8788.msg62421.html#msg62421

 

[jyo]

I had smoked swiss cheese a few years ago and it was sensational.
I had forgotten about it until now.


Cheers, Cockster!

 

[doon]

Youtube how to cook like heston season 1 ep 5 about 17 minute mark is where is does it

 

[Cocko]

Wow, cheers lads!

Awesome.

 

[barls]

i fill my water bath with ice and then cold smoke with one of these
"NEW" A-MAZE-N-PELLET-SMOKER 5X8

 

[stux]

i fill my water bath with ice and then cold smoke with one of these
"NEW" A-MAZE-N-PELLET-SMOKER 5X8

What temp do you end up with?

 

[barls]

generally the same as what ever the outside temp is.
hence why i mostly do cheese in winter

 

[punkin]

I've used my cold smoker to smoke cheese, nuts, chiilies etc.

One of the best things you can smoke is salt. It imparts smokey flavour to anything you cook with it then. Great in with the peas and corn, on salads etc.

Just spread out on a tray and smoke it till it's a smokey colour, takes on smoke quite quickly B)

 

[Truman42]

i fill my water bath with ice and then cold smoke with one of these
"NEW" A-MAZE-N-PELLET-SMOKER 5X8

Hey Barls can you explain how you do this exactly? Sounds interesting? What exactly is your water bath?

 

[barls]

i use my smoker an aldi hark gas smoker.
i put the cheese on the top shelf and amazin on the bottom. close off the vent at the top and then fill the water bath with ice. light and leave for a while.
the water bath is normally used to stop meats from drying out in a long smoke. it also adds thermal mass to the inside of the smoker.

 

[Truman42]

Cheers for that, might give it a go when my cheese is ready..

 

[Truman42]

Check out this home made cold smoke generator. Perfect for smoking cheese, fish etc and easy to make. (Pity about the can of bloody Fosters though..Bloody poms )

http://thegarlandmanor.com/?p=516

Also found this great ebook on all things smoking. (Free to download)

http://www.deejayssmokepit.net/Downloads_files/DJsSmokingBook.pdf

 

[DUANNE]

any body else here going to this http://www.bar-bqfest.com.au . looks interesting probably be attending on saturday myself.

 

[Fourstar]

God I love the pix in this thread!

I have just got back from a few weeks OS and while I was there was served some smoked cheese. I never even knew it existed and fingerbang me, it was delicious.

More aroma of smoke than the flavour but very nice over all.

Question: Has any one here ever smoked cheese? Thoughts? Tips? Might give it a run when I catch up on work....

when i kill the flame to my smoker, moments before-hand i get the chips smouldering really heavily by putting them on the direct flame. I then kill the heat, drop in the cheese, nuts, salt / whatever you want to cold smoke and close the door and forget about it.

Typically the wood continues to smoulder for some time and by the time you have finished eating & boozing amongst friends and cleaning up, the cold smoked products are typically smoked to perfection (haven't tried doing sausages etc as that would take 12 hours~) but for most short term smoked items that are not being smoked for preservation its a winner, best of all it costs you nothing in energy to do like a UDS.

 

[TasChris]

you want to smoke rather than steam, was my thoughts. give it a go both ways and let us know.
personally ive just scored a pile of cherry wood and will be trimming back my peach and plum again shortly so im good.

I just used some prunings from my plum tree, branches that the bloody possums have broken off, really nice smoke, subtle and almost sweet taste. Beautiful for smoking roast chook.
Down side is that it takes 5.5hrs at 110 deg, all the while letting out a glorious smell that makes you want to rip in way to early

Cheers
Chris