Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: ACW3 on January 04, 2012, 04:23:36 PM
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Well, the weather was just right for some serious cold smokin’ yesterday. The outside temperature only got to freezing. Since I had spent $100 on cheese not too long ago, it was just a matter of firing up the MAK with some BD Sugar Maple pellets and smokin’ away. The first picture is half the cheese I bought. You can see the variety of flavors (bacon cheddar, Cajun cheddar, habanero cheddar, mountain cheddar super sharp, provolone, pepperjack, chipotle cheese, horseradish cheddar, and garlic cheddar).
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7094.jpg)
The next picture is on the MAK. It is cheaper to do two batches than buy another MAK.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7095.jpg)
The last picture is off the MAK after 3 ½ hours of cold smoke.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7097.jpg)
I didn’t take any pictures of the vacuum sealed packages. After you have seen one, they all look alike. On the next batch I plan to take the mountain cheddar super sharp and coat it with some paprika before smoking. I also plan to try a different flavored wood. I haven’t decided which one. I have apple, cherry, and peach to name a few of my choices.
Now comes the hard part. WAITING!!! I’ll check back in four to six weeks and sample some of them.
Art
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No pictures here! Phil
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Nice, I need to try this soon. And I can see the pics
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The waiting is the hard part..,I find that pear wood is great for smoking cheeses..it'smild butyou get flavor. I threw in some paprika, brown sugar, salt, granulated sugar too. Most excellent flavors, specially for stuff like smoked baked beans, etc. Let us know how it comes out. I built my own cold smoker from a Coleman cooler and a smoke daddy. Pam ★*˚°。°
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I'd really like some details on cold smoking. Equipment and how! Sounds interesting. Phil
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Art, What was the temp? Dee
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I checked temperature with one of my Christmas presents, a Thermoworks IR temperature gun. The MAK probe read a steady 175, but the IR temp in the smoker box was a cool 59 to 60 degrees. That was why I left it smoke for over 3 1/2 hours. When I pulled the cheese, I could smell the smoke on it. At this lower temperature the smoke did not overly discolor the cheese as often happens at much higher temperatures. I can't wait to try it.
Art
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Mmmm Mmmm good........