The BBQ and Smoking Thread

[90_Shelby]

Mini Porchetta from Master's. I bought it too late in the day so I'll finish it in the oven.

[tirebob]

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What you guys smoking this weekend? I've got the last pack of $2.99 skinny beef ribs. Just want them out of the freezer really.

I am cooking for the Urban X Christmas party tomorrow at my place in Water Valley. I have a 16.8lb full packet brisket, 2 monster bacon bombs and a turkey... Going to be an early ass morning on the smoker!!

[ExtraSlow]

Good times, knock em dead Bobby.

[phreezee]

Bought this because it was on sale. Definitely use it on cheese but I don't think much else.

[ExtraSlow]

My wife has been hassling me to figure out a way to smoke cheese. Need extensive redneck engineering to do that with my current equipment.

[r3ccOs]

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My wife has been hassling me to figure out a way to smoke cheese. Need extensive redneck engineering to do that with my current equipment.

Easiest way... you can literally cold smoke anywhere (granted a better sealed bbq like a Weber kettle or Smokey mountain) but anything works

Tin can, dry wood chips of your liking (usually use light wood like maple) and soldering pencil

Put chips in can, use lid (partially leaving a flap of the end) to hold the soldering pencil tip into the chips and leave sideways

[ercchry]

Springbank cheese was smoking samples at a scotch tasting... as simple as hitting wood with torch, putting glass dome over wood and cheese... wait a few min

[ExtraSlow]

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Springbank cheese was smoking samples at a scotch tasting... as simple as hitting wood with torch, putting glass dome over wood and cheese... wait a few min

Figured it would take longer. Hmmmm. I can try something.

[speedog]

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Figured it would take longer. Hmmmm. I can try something.

Good thing you have a firehall just a few blocks away, eh.

[89coupe]

Ate here back in August, was so good.

[ercchry]

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Figured it would take longer. Hmmmm. I can try something.

I’m sure a block would take more time... but these were little sample size pieces

[ExtraSlow]

Well, while I'm working on some beef ribs, how's this for half-assing a cheese smoking setup?

[ercchry]

I mean for cold smoking... I don’t think you could get any colder?

[ExtraSlow]

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I mean for cold smoking... I don’t think you could get any colder?

That was my thought too!

[ExtraSlow]

The nasty cheap beef ribs didn't work out well today at all. That's what I get for that price.

[schurchill39]

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The nasty cheap beef ribs didn't work out well today at all. That's what I get for that price.

The more important question is how was the cheese

[ExtraSlow]

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The more important question is how was the cheese

So apparently you don't use mesquite on cheese. Lol. It's tasty, but not quite right. I'm doing pork ribs this weekend just so I can apple-smoke some Gouda at the same time. Will report back.

[SkiBum5.0]

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So apparently you don't use mesquite on cheese. Lol. It's tasty, but not quite right. I'm doing pork ribs this weekend just so I can apple-smoke some Gouda at the same time. Will report back.

I started with Mesquite but find it too strong now. I think it's better for quick smokes, like ribs etc. For brisket and especially poultry, I've moved to hickory or oak.

[phreezee]

The Smoking Gun worked great on cheese and sliced sausage. A nice addition to the arsenal.

[TurboMedic]

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The Smoking Gun worked great on cheese and sliced sausage. A nice addition to the arsenal.

I couldn't bring myself to spend that much on a small fan and hotbox combo, so I bought a cheaper one (like, $26 on Amazon). Then my GF told me she bought me a smoking gun for christmas, so A) I looked like an ass, and B) this gave me an opportunity to look at it before it went back. And let me tell you, the only difference is a 2 speed fan on the Breville. Both are equally weighty, materials of manufacture are both good, I obviously never used the Breville but I've smoked a few cocktails with the Gourmia and its been flawless. I mean, its a hot box on top of a fan operated by a switch, its crazy how overpriced it is