Rookie'48
Quintessential Chatty Farker
- Joined
- Nov 12, 2006
- Location
- Des Moines, Iowa
I did another batch of cheese in my tree-turd burner today :wink:.
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19382&stc=1&d=1222231330
Top left, going clockwise: Swiss; Swisson Rye; Habanero Jack; Hot Pepper Jack;Sharp Cheddar.
Can you see the ice cubes in the bottom of the pail?
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19383&stc=1&d=1222231646
Fire in the hole!
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19384&stc=1&d=1222231826
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19385&stc=1&d=1222231826
Starting to get some smoke
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19386&stc=1&d=1222231987
1 1/2 hours later .... finished! Top left, going clockwise: Habanero Jack; Hot Pepper Jack; Sharp Cheddar; Swisson Rye; Swiss (cut in half before smoking).
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19387&stc=1&d=1222232110
This turned out better than the first try. I let all of the cheeses warm up to room temp before smoking & I kept the airflow to the pellets as low as I could. I went for one & one half hours this time, next time it might be only for an hour, or I might restrict the air even more with a clamp or something. Once I get the cheese thingy down I might try cold smoking fish, salt, steaks, who knows what .
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19382&stc=1&d=1222231330
Top left, going clockwise: Swiss; Swisson Rye; Habanero Jack; Hot Pepper Jack;Sharp Cheddar.
Can you see the ice cubes in the bottom of the pail?
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19383&stc=1&d=1222231646
Fire in the hole!
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19384&stc=1&d=1222231826
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19385&stc=1&d=1222231826
Starting to get some smoke
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19386&stc=1&d=1222231987
1 1/2 hours later .... finished! Top left, going clockwise: Habanero Jack; Hot Pepper Jack; Sharp Cheddar; Swisson Rye; Swiss (cut in half before smoking).
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=19387&stc=1&d=1222232110
This turned out better than the first try. I let all of the cheeses warm up to room temp before smoking & I kept the airflow to the pellets as low as I could. I went for one & one half hours this time, next time it might be only for an hour, or I might restrict the air even more with a clamp or something. Once I get the cheese thingy down I might try cold smoking fish, salt, steaks, who knows what .