So I planned to fire up the ECB and UDS smokers this weekend and experiment.
I was going to cold smoke some avocado and cheddar cheese, and hot smoke a pork belly and a shoulder.
I haven't smoked cheese before, so I'm going to sacrifice a brick to the smoke gods, and add more if successful.
Chapter 1: The Cold Smoker.
I cut into the avocado to place it on the grate, and I got avocado mush. I gave it a taste, and bleaah! Trash City.
I put the cheese on the grate...shhhhh, you'll ruin the story.....
and everything is running great, so I start with the belly and the shoulder in the UDS.
About an hour later, I open the lid to check on the cheese.
There's a reason that you're supposed to place an ice pan above the smoke source........
Mrs. SJ couldn't stop laughing....the remains looked like a frog.
Chapter 2: The Hot Smoker
Now, I'm gun shy about my belly and shoulder.
I was going to do the Pitmaster X, style, but after the cheese thing, I decided to smoke it at 275, and not at 400.
An amusing note about this belly:
I bought it at an Asian grocery store, but it is from a Danish pig. The pork ribs I have been buying from the American grocery store are also from Danish pigs.
I pulled it when it hit an IT of 160, and crisped the skin on the grill.
OMG! Money! Nom Nom Nom
Deboned and defatted after spending a time-out in the cooler:
All in all, it was a good day. The Mrs. got a laugh, and I got a valuable lesson.