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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-15-2013, 10:48 PM | #1 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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today is not my day (cold smoke fail) hahaha
well, today has not been my day, BUT i found multiple ways not to cold smoke. haha. Here is my setup:
all was going great. I have the cast iron chip box covered with HD foil, and tiny holes for the smoke to come out of. It sits about 1 inch above the heat source. The hot plate only has one setting.. high (possibly problem 1) 20 minutes into the smoke.... flames shooting out of the holes made by a small screw driver. im thinking that the wood was at the charcoal stage and the flames were just gasses that happen to catch fire.. anyway, gotta figure out why it is catching fire, even with HD foil and like 5 small holes in it.. thanks for looking. cheese got at least 20 minutes of good smoke. it is now wrapped in baggies. however, it did smell pretty good.. maybe it will taste good.
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01-15-2013, 10:53 PM | #2 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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Ya gotta respect a man that is willing to post a failure instead of only the good stuff. Now, go get an A-maze-n cold smoker and never worry about this happening again.
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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01-15-2013, 10:55 PM | #3 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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i have been thinking about it. i am determined to make this method work though. haha. its one of those guy moments... gotta finish this one before i move on.
thanks for the heads up on the amazen smoker
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01-15-2013, 10:58 PM | #4 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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There are MANY METHODS TO THE MADNESS. The BEST,most inexpensive,method I have found is a bean can and a cheap soldering iron.Very effective and CHEAP.SO simple yet so effective.
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01-15-2013, 11:02 PM | #5 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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yup.. just did some searching, the hot plate needs to be set to mediumish maybe medium low. just enough to smoke heat the chips up. my plate only has high because the dial broke so i wired it directly to a light switch. hahahahaha. ulta high mod. time for a new hot plate. off to wal greens right now..
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01-15-2013, 11:05 PM | #6 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
ok, let me ask this question rather... how much smoke is needed to smoke cheese? will little wisps every once in a while for 2 hours be enough? thats what i need to find out first. haha
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01-15-2013, 11:10 PM | #7 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I just completed a very successful cold smoke of cheese.
Not gloating. Wow, that looks like a lot of work to cold smoke in Utah. I'm in Dallas, and it is 30-something degrees outside. I put my tin-can and soldering iron smoke generator full of Cherry chips in my WSM, and in 90 minutes, I had my smoked cheese ready to vacuum seal and rest for a couple of weeks. Seriously, the tin can and soldering iron smoke generator rocks. Heat plus wood -- what else do you need? You can use it in a cardboard box, and get great results. Pure KISS. Don't make life any harder than it needs to be. CD |
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01-15-2013, 11:12 PM | #8 | |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Quote:
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01-15-2013, 11:28 PM | #9 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
thanks i was told 4 hours for smoke on cheese. haha. that was somewhere else. not here. haha
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01-15-2013, 11:47 PM | #10 |
Got Wood.
Join Date: 07-18-12
Location: Toney Alabama
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Some of the best smoked cheese I have ever tasted was done by my brother on his BGE with a soldering iron and a can with a metal pan of ice between the can and his cheese grate. Easy and cheap!
Sent from my DROID RAZR
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Weber Performer,SamAdamsWeber,Smoky Joe,22.5 WSM, Weber Genesis E-310,red thermapen(the fast one) |
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01-15-2013, 11:54 PM | #11 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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looks like im gonna try the soldering iron again. haha
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01-15-2013, 11:55 PM | #12 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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maybe just to much wood ? i like jury rigged stuff like that !
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01-15-2013, 11:58 PM | #13 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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By the way, you can also use a piece of expanded metal bent like a half cylinder and some smoke pellets. I wrap it in foil and punch lots of small holes in the foil, works great. Do yourself a favor and use the simple methods so you can start enjoying the scrumptious smoked cheese
Sent from my Nexus using Tapatalk 2
__________________
[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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01-16-2013, 12:06 AM | #14 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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i agree. KISS. i went to walgreens 15 minutes ago and bought a new hotplate that can do low temps. i also have a iron i am going to try. its the high heat killing me. when i make homemade charcoal, i use a propane burner on low and the gasses from the one hole in me paint bucket will catch fire. its crazy. haha. gonna try it out a few more times this week with teh iron method and my new hot plate. haha. i hope my iron is good enough. cheap 12$ from radioshack
thanks guys.
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