Watcha cookin'?
- Thread starter MTG
- Start date
MTG
Caught the Bug
Oh man does that look good!
I miss the PNW, Autzen Stadium, and home cooked chili!
Well done sir, well done. :thumb:
10frank9
Web Wheeler
But is there BACON in the chili?
Skid_Kid
New member
Nope, ground beef, chicken, red beans, and seasonings.....
OverlanderJK
Resident Smartass
Pick me up at PDX tomorrow morning and bring some of that.
AllAmericanInfidel
Caught the Bug
These are great! We have a deep freezer exactly like that and it certainly does its job. Sometimes it takes 2 whole days just to thaw meat.
HighwayTrout
Hooked
That's funny
Wife did the same thing. Beef shanks in the slow cooker. You know it's winter when she brings that thing out.
Wife did the same thing. Beef shanks in the slow cooker. You know it's winter when she brings that thing out.
rinkishjk
New member
That's a good freezer! U just have to plan ahead and your good.
WJCO
Meme King
First attempt at smoking cheese on the electric smoker. The tricky part is that the temperature is suppose to be under 90 F at all times, but the smoker thermostat only goes to 100. So I'm having to strategically place foil and open vents to try to compensate. So far, it's half way done and has stayed in one piece. I built an aluminum foil bowl underneath so if all else fails at least we get to keep the cheese.
Lance628
New member
How did the cheese come out ? I do a lot of smoking but I have never done cheese did you cold smoke it??
WJCO
Meme King
May want to ask your D.A.R.E. instructor on that one. LOL.
Seriously, it came out great. If you have a way to maintain the temp under 90 F, I'm sure it will be fine. For us unfortunately, 100 was as low as we could go. We just kept rotating it every 30 minutes or so and it stayed in one piece but as you can see from the pic, it melted down on the edges. By keeping a small aluminum foil slab underneath it, it never dripped through the grate and at least stayed together. The taste is amazing. We're going to start doing this more often. I used Apple wood chips and smoked it for 4 hours. I may try it on our charcoal smoker, but that's even harder to maintain low temperatures, so who knows.
OverlanderJK
Resident Smartass
You can build a smoke house with racks for the cheese and vent your hot smoker into it. That will keep your temps down and get you the smoke flavor you want. Also you can smoke cheese whenever you are smoking some meat and then vacuum pack it and freeze it. It's a good way to keep a good stock pile.
WJCO
Meme King
I'm interested in this. So you just route your charcoal smoker outlet (while smoking meat) into just another box with the cheese in it?