Learning as I go, big shoutout to @AZ2FL for guidance.... Got an A-Maze-N 5x8 smoker maze, used Jealous Devil pellets and cold smoked Pepper Jack, Colby Jack and Sharp Cheddar from our local BJ's club (which we love). Smoked for two hours, in the fridge covered for 24 hours and now vacuum sealed to be consumed in one month up to a year or longer(from what I've read). Some say it's better the longer it ages. In the produce drawer for now, will report back when we taste for Valentine's Day.
Cheers!
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You go you grill techie!!! Years ago I read quite a bit on the subject and sounds you're on the good path to success with the process and holding time! Grateful job Greg!
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Quote from: Gringo on January 01, 2024, 11:42:21 AM
You go you grill techie!!! Years ago I read quite a bit on the subject and sounds you're on the good path to success with the process and holding time! Grateful job Greg!
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Thanks! I've got a lot to learn, hope to hang sausages and explore other options as well. I've got the rib hanging rack for the WSM that's been used once, so looking to use that accessory. Always new things to learn and fun to have!
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looks like a nice setup
That's awesome you smoked cheese, looking good Greg!
You'll need to report back in six weeks and let us know how the cheese turned out.
Smoked cheese will definitely be good for year if vac sealed. I have cheese that was smoked almost 4,5 and 10 years in the refrigerator, it still looks good. Maybe I'll open a package of the well-aged cheese on the 10th anniversary.
Cheers
Quote from: JEBIV on January 02, 2024, 03:30:07 AM
looks like a nice setup
Thanks Joe, was nice to dust off the WSM for a project. Now I want to cook on it! Been too long.....
Quote from: AZ2FL on January 02, 2024, 06:00:30 AM
That's awesome you smoked cheese, looking good Greg!
You'll need to report back in six weeks and let us know how the cheese turned out.
Smoked cheese will definitely be good for year if vac sealed. I have cheese that was smoked almost 4,5 and 10 years in the refrigerator, it still looks good. Maybe I'll open a package of the well-aged cheese on the 10th anniversary.
Cheers
Wow, I had no idea cheese would last that long! Congrats on 10 years...
I'll report back on the finished product. Thanks again for all the pointers.
Cheers Brother
Forgot to post the flavor results...... We opened one block of sharp cheddar and it turned out really good! Going to try another flavor this weekend. It's really interesting how the flavor profile changes - even after opening a block. Seems to get better and better when exposed to air.
Thanks for the follow up! Following for more updates. I'm going to try this.
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Tried the Pepper Jack tonight with cocktails and it was marvelous! Highly recommend trying this before the summer months if you can....
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How much fuel did you use for that cook? I've got a smoker tube which, not overly fond of, but need to experiment myself. Just curious
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Quote from: MoparProud on March 05, 2024, 05:18:57 PM
How much fuel did you use for that cook? I've got a smoker tube which, not overly fond of, but need to experiment myself. Just curious
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Scroll up and see.... Pellet tray worked great, used about half the tray.
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My understanding of "cold smoke" is pellets are the most fuel you want (tube or tray). Anything can be used you just don't want to go above 85 degrees. I've even seen a few briquettes with an ice water pan to keep temp down. Therefore I believe tube of maze tray is better. IMO only.
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Quote from: bamakettles on March 05, 2024, 05:55:13 PM
Quote from: MoparProud on March 05, 2024, 05:18:57 PM
How much fuel did you use for that cook? I've got a smoker tube which, not overly fond of, but need to experiment myself. Just curious
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Scroll up and see.... Pellet tray worked great, used about half the tray.
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Scroll up and see what, a maze full of pellets?🤣 Doesn't give an idea how much was used.
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Quote from: MoparProud on March 07, 2024, 01:10:50 PM
Quote from: bamakettles on March 05, 2024, 05:55:13 PM
Quote from: MoparProud on March 05, 2024, 05:18:57 PM
How much fuel did you use for that cook? I've got a smoker tube which, not overly fond of, but need to experiment myself. Just curious
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Scroll up and see.... Pellet tray worked great, used about half the tray.
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Scroll up and see what, a maze full of pellets?🤣 Doesn't give an idea how much was used.
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OK, sorry, half of the maze was used. It was more of a timed thing.
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Greg, your cheese looks great!
I applaud your effort.
I use briquets in my mini drum smoker (UDS) for smoking cheese.
Plus some small "slivers" of hardwood.
I try to maintain about 85℉, but sometimes it creeps higher.
100° is my max, so I make the necessary adjustments when it gets close.
I did some last month. I can post pics if anyone is interested.
Quote from: MacEggs on March 11, 2024, 06:13:59 AM
Greg, your cheese looks great!
I applaud your effort.
I use briquets in my mini drum smoker (UDS) for smoking cheese.
Plus some small "slivers" of hardwood.
I try to maintain about 85℉, but sometimes it creeps higher.
100° is my max, so I make the necessary adjustments when it gets close.
I did some last month. I can post pics if anyone is interested.
Thanks so much......and thanks for sharing your methods. I'm definitely interested in seeing pics of the method, smoker and results!
Quote from: bamakettles on March 11, 2024, 07:02:52 AM
Thanks so much......and thanks for sharing your methods. I'm definitely interested in seeing pics of the method, smoker and results!
@bamakettles , here are some pics along with some description.
I made this drum smoker in 2011 using a 60L / 16 gallon drum.
The SJ lid fits perfectly. The charcoal basket is expanded metal.
Two capped intakes, and one ball valve for fine-tuning.
I light one briquet using a weed burner.
Also use three unlit briquets, plus slivers of hardwood for smoke.
I can get close to 3 hours with this setup.
That's when I remove everything and "stir-up" the remaining embers and re-assemble everything for some remaining smoke.
Wrap each piece in plastic wrap and vacuum seal within a couple three days.
(http://pics.weberkettleclub.com/images/IMG_8930.jpg)
(http://pics.weberkettleclub.com/images/IMG_8923.jpg)
(http://pics.weberkettleclub.com/images/IMG_8924.jpg)
(http://pics.weberkettleclub.com/images/IMG_8925.jpg)
(http://pics.weberkettleclub.com/images/IMG_8926.jpg)
(http://pics.weberkettleclub.com/images/IMG_8927.jpg)
(http://pics.weberkettleclub.com/images/IMG_8929.jpg)
(http://pics.weberkettleclub.com/images/IMG_8937.jpg)
(http://pics.weberkettleclub.com/images/IMG_8988.jpg)
Very cool setup you have there. I'm interested in the next run using charcoal and wood instead of the pellets - just to see how it goes. My wife really likes this batch but I'm itching to try another method for the fun of it before it warms up here.
Thanks for the details and pics!
Quote from: bamakettles on March 11, 2024, 11:07:39 AM
Very cool setup you have there. I'm interested in the next run using charcoal and wood instead of the pellets - just to see how it goes. My wife really likes this batch but I'm itching to try another method for the fun of it before it warms up here.
Thanks for the details and pics!
Thank you, and, you're welcome!
Broke out some smoked pepper jack from 1/1/24.... Frikken amazing....
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I remember that thread! Wonderful to hear on the follow-up
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Quote from: Gringo on May 19, 2024, 03:12:10 PM
I remember that thread! Wonderful to hear on the follow-up
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Thanks! Now I wish I would have made more. We've still got a stash, but it's too hot here to make any more right now.