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Joined: Tue January 01, 2013 11:28 pm Posts: 14542 Location: Space City
I figured I'd just load up the offset, get the ambient temp to 225 in the main chamber, and just let the spam take on a bit of smoke and color while I'm mowing the lawn or something. I doubt I need much time to get some flavor on there. It'd be pretty good on a pizza I'd wager.
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dimejinky99 wrote:
I could destroy any ai chatbot you put in front of me. Easily.
Guys, I am not a moderator! I swear to God! Why does everyone think I'm a moderator?
Joined: Tue January 01, 2013 2:48 pm Posts: 47350
spike wrote:
E.H. Ruddock wrote:
spike wrote:
i've never even considered smoking cheese
It’s fantastic. Let me know if you need any pointers, but I’m by no means an expert
i did some research. looks like i'd need a pellet box to produce smokje but minimal heat. unless you have another approach.
So i do it in my charcoal smoker. 2 or 3 pieces of coal max, just enough to heat the chips. On my lower rack i have a bowl of ice to shield the heat coming up. I also leave the vents on my smoker lid open. Do that for about two hours and the cheese is soft but I can handle it to get it into the fridge. Of course you have to use firmer cheese, although I’ve done mozzarella with success
_________________ Clouuuuds Rolll byyy...BANG BANG BANG BANG
It’s fantastic. Let me know if you need any pointers, but I’m by no means an expert
i did some research. looks like i'd need a pellet box to produce smokje but minimal heat. unless you have another approach.
So i do it in my charcoal smoker. 2 or 3 pieces of coal max, just enough to heat the chips. On my lower rack i have a bowl of ice to shield the heat coming up. I also leave the vents on my smoker lid open. Do that for about two hours and the cheese is soft but I can handle it to get it into the fridge. Of course you have to use firmer cheese, although I’ve done mozzarella with success
that all makes sense. do you have to let the cheese sit in the fridge for a couple weeks before eating?
Guys, I am not a moderator! I swear to God! Why does everyone think I'm a moderator?
Joined: Tue January 01, 2013 2:48 pm Posts: 47350
spike wrote:
E.H. Ruddock wrote:
spike wrote:
E.H. Ruddock wrote:
spike wrote:
i've never even considered smoking cheese
It’s fantastic. Let me know if you need any pointers, but I’m by no means an expert
i did some research. looks like i'd need a pellet box to produce smokje but minimal heat. unless you have another approach.
So i do it in my charcoal smoker. 2 or 3 pieces of coal max, just enough to heat the chips. On my lower rack i have a bowl of ice to shield the heat coming up. I also leave the vents on my smoker lid open. Do that for about two hours and the cheese is soft but I can handle it to get it into the fridge. Of course you have to use firmer cheese, although I’ve done mozzarella with success
that all makes sense. do you have to let the cheese sit in the fridge for a couple weeks before eating?
I let it sit for about a week
_________________ Clouuuuds Rolll byyy...BANG BANG BANG BANG
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