Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: spuds on July 05, 2014, 03:10:36 PM
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Saw a post about Brinkmann problems.Here is another way I use mine.Note cheese stores much better vacuum packed vrs plastic wrap.Keep temps below 84F maximum.
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OK,the spuds cheese is in the smoker. Ambient temp 66F,smoker temp 64F,alarm set at 84F.
The a maze n smoker is fired up....
http://www.amazenproducts.com/Default.asp
Kept heating up to 80's in 20 minutes or so... so I added to a ziplock bag a couple trays ice cubes and placed that in the water pan,steady 64 F.
Ive got pepper jack,mozzarella and after one hour added a small block of cream cheese and that will be in about 90 minutes.
First pics......1.25 hours....already seeing action on the edges,dont know if pics will show that...
(http://i34.photobucket.com/albums/d109/mightybooboo/th_scs1.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/scs1.jpg)
(http://i34.photobucket.com/albums/d109/mightybooboo/th_scs.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/scs.jpg)
2.75 hours on the cream cheese total time....
(http://i34.photobucket.com/albums/d109/mightybooboo/th_scs3.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/scs3.jpg)
The mozzarella cut,can see a bit of color and tastes nice....
(http://i34.photobucket.com/albums/d109/mightybooboo/th_scs4.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/scs4.jpg)
All done after 3.75 hours and ready for the refer for 14 days....
(http://i34.photobucket.com/albums/d109/mightybooboo/th_scs2.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/scs2.jpg)
(http://i34.photobucket.com/albums/d109/mightybooboo/th_scs5.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/scs5.jpg)
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Making more cheese,ambient temp 46 degrees so not even bothering with smoker temps,know its well below 84F
Using Cherry and Apple dust.You can see what a 5 lb bag looks like...
(http://i34.photobucket.com/albums/d109/mightybooboo/th_bbg1.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/bbg1.jpg)
This is the first row of 2/3rds Apple and 1/3rd Cherry,use less cherry because it doesnt burn as well....The second row was what was left of hickory after a 3.75 hour smoke so you can see how economical this smoker is (burned up first row and started the second).I wont be lighting that second row.
(http://i34.photobucket.com/albums/d109/mightybooboo/th_bbg2.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/bbg2.jpg)
2lbs each of Tillamook Medium Cheddar and Pepperjack.I sliced it like this because slices coming off will be just right for triscuits style crackers
(http://i34.photobucket.com/albums/d109/mightybooboo/th_bbg3.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/bbg3.jpg)
2.5 hours later.4 lbs cheese ready to age in refer for 2 weeks.
(http://i34.photobucket.com/albums/d109/mightybooboo/th_bbg5.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/bbg5.jpg)
(http://i34.photobucket.com/albums/d109/mightybooboo/th_bbg4.jpg) (http://i34.photobucket.com/albums/d109/mightybooboo/bbg4.jpg)
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Making cherry smoked cream cheese,mozz on bottom,its about 45 outside and damp,will do about 2 hours,mozz and jack on lower rack will get 4 hours.
(http://i1298.photobucket.com/albums/ag47/1spudster/sct1_zps11bdf8a3.jpg) (http://s1298.photobucket.com/user/1spudster/media/sct1_zps11bdf8a3.jpg.html)
todays cheese,4 hours for the blocks,2.5 hours on the cream cheese.
(http://i1298.photobucket.com/albums/ag47/1spudster/sct2_zpsf4edd3da.jpg) (http://s1298.photobucket.com/user/1spudster/media/sct2_zpsf4edd3da.jpg.html)
(http://i1298.photobucket.com/albums/ag47/1spudster/sct3_zpsa317d428.jpg) (http://s1298.photobucket.com/user/1spudster/media/sct3_zpsa317d428.jpg.html)