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Old 12-28-2012, 02:19 AM   #6
On the road to being a farker
Pitmasterx's Avatar
Join Date: 03-16-12
Location: The Netherlands

Oke thanks for replying! Very helpfull stuff.

Yesterday I smoked cheese, garlic, nuts and salt.
* I must say, that I peronally don't care for the smoked nuts. The smoke gives it some what of a sour after taste.
*I love the smoked salt. It's a great flavour addition to my herbs and spices collection.
*I understand that I have to rest the cheese, but right of the smoke the smoke flavour is some what over powering. Maybe I smoked it for to long.
* I think the garlic has to be smoked for a lot longer than 5 hours. I had some in France and its was great, but mine are not as heavily smoke.

Thanks for the help you guys, you gave plenty more ideas for cold smoking! I will be launching video's about it soon.
Check out my youtube channel BBQpitmasterx!
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