Ok.
Weekend and since the regular Performer had just been moved indoors (storage during winter season - want to protect the investments properly) I figured I would give my WSM 18" a run for it's money.
Local store had vacuum packed salmon on sale and, cheese is always a crowd pleaser....
So - Saturday - took on the salmon challenge..
With the Performer "unavailable" I had to figure out a different method of lighting the briquettes...
Also, you can see that Autumn definitely has started to kick in.....
A little salt directly on the non-skin-side and about 1h40min in the smoker at the top shelve (unfortunately the temp rose towards the end - need to learn how to master the vents better..) produced a smokey, yet mild flavour result, with only marginal "dry-ness" of the fish.
Wife wanted more salt, I was happy "as is".
While the salmon was cookin' in the WSM, I took the time to clean our kitchen oven.
Much needed - and generated a very happy wife, when she came home from work (extra hours to keep up with demands).
Sunday - after a thorough cleaning and dismantling of the two grids (I took the lower grid and "puzzled" together, when trying on cheese and cold smoking the first time. I was afraid the cheese could potentially start melting......but, at aournd 8 degrees Celcius outside and cold smoking - no chance...
) - I started up a Brie-cheese and cold smoke attempt.
Sadly, I could not find my hand grinded pecan dust (misplaced the bag in the storagehouse
) so, I went with only regular Weber Beech dust.
No pictures on the Brie-cheese as there was not much difference in looks, but, after 5 hours of cold smoking, they went from WSM and into plastic bags to protect them from rest of cooler content.
Have not tried the Brie-cheese yet but, the last times those have been "crowd pleasers", so I am counting on another success also here.
Hope this can inspire others..
Cheers,
WeberSwede
Topic: Weekend experiments... salmon and Brie-cheese... (Read 6258 times)