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Unread 05-20-2013, 08:16 AM   #1
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Join Date: 10-15-12
Location: Anaheim, CA
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Default Fire and Ice: A precautionary tale and PRON!.

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

The shoulder:

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.
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
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