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nice smoke ring
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Mar 24, 2018 21:01
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VERTiG0 posted:Whatever you do, don't overshoot your target temp. You want to place the probe where the cheese is going to be, but ensure the probe tip is at least an inch or two away from any of the cheese being smoked. The fire has been going for a little over 15 minutes and the temp is at 75° right now, but I think the probe is also pretty close to the ice in the pan. It isn’t TOUCHING the ice, but I think it’s less than an inch away. If any of this is bad, please let me know; everything I’ve read seems to indicate that the target temp for cold smoking is 90° or less. The smoke is barely visible and looks either white or slightly blueish-white. It’s hard to tell that there’s smoke coming out at all, but it is there (for now). Based on what I’m seeing from this thread and elsewhere, I’m guessing that’s good? I’m gonna open the lid in about 45 minutes to flip the cheese over, and possibly to change the ice in the pan.
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Mar 24, 2018 21:06
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Aaaand now I don’t see any smoke at all. Temp is at 78°. Trying to decide whether I should take everything out to check the coals. Help.
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Mar 24, 2018 21:34
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Dr. Gitmo Moneyson posted:The smoke is barely visible and looks either white or slightly blueish-white. It’s hard to tell that there’s smoke coming out at all, but it is there (for now). Based on what I’m seeing from this thread and elsewhere, I’m guessing that’s good? That's what you want. Barely noticeable smoke.
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Mar 24, 2018 21:41
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Larrymer posted:That's what you want. Barely noticeable smoke. I’m still trying to decide whether to check the coals or not, since the smoke has gone from “barely noticeable” to “completely invisible/possibly nonexistant”. The problem is to check the coals, I have to take out everything and remove the wood chips, so I don’t want to do it unless I have to. EDIT: Nevermind, I just checked and my fears were confirmed: the fire WAS out. I refilled the can with charcoals, but this time I filled it all the way instead of partway, and I lit all of the coals directly instead of just dropping in a single lit coal. The temp was at 87° when I came inside; I’m gonna check it again in a little less than 15 minutes. I. M. Gei fucked around with this message at 22:12 on Mar 24, 2018 |
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Mar 24, 2018 21:53
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Just put the stuff on the grill and have some trust. Worst case, you ruin some cream cheese.
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Mar 24, 2018 22:10
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The first cook on my new pellet smoker
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Mar 24, 2018 22:13
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Cold smoking is something I just won't do again on my wsm the way it is stock. What I started doing is taking some ductwork and tape it to cardboard that fits over the door opening, and then run the other end to a hot plate with wood chips in it. The hot plate gets them hot enough to start smoking and then the duct pipes the smoke inside. It was just too annoying keeping a live fire under 80 degrees and not going out without constant maintenance. This is much easier.
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Mar 24, 2018 22:27
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Gitmo, if there is no hot air coming out of the chimney/vent, perhaps things are amiss. Put your hand over there and figure things out
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Mar 24, 2018 22:57
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I checked the new coals after about 30 minutes and re-lit them. It looked like about half the wood chips I put on top of them had burned. There was still a little bit of blue smoke coming out of the can, but it looked like the fire might be about to die. I may just have to keep doing that once every 30 to 60 minutes. I also opened the vents a little. The can doesn’t have any holes in it to facilitate airflow, which might be a problem, so the next time I do this I might try drilling some holes in the can beforehand. I might also use a slightly bigger can, and put that can inside a second, larger can as an insulator to keep the hot coals inside the can from lighting the ones outside it. The cheese is starting to sweat and it smells amazing outside. Two hours to go. EDIT: 45 minutes later there’s still smoke, so apparently I did something right this time. I. M. Gei fucked around with this message at 23:59 on Mar 24, 2018 |
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Mar 24, 2018 23:11
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Well that batch of cheese took longer than I expected it to. I was gonna do one more batch, but since it’s so late I’ll do it tomorrow instead. Tonight I’m gonna smoke some bacon. The cheese is sitting on my kitchen counter right now and smells loving DELICIOUS. I can’t wait to try it in a week. I have an idea for a charcoal holder I’d like to put together before my next cold smoke that I hope will make the coals burn better without going out too soon. It’s a pretty simple and straightforward design that I’m gonna do a mockup of on MSPaint later and post here. I might have to find a local metal shop to build it, but hopefully that won’t be a big issue.
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Mar 25, 2018 02:56
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After you smoke cheese, the accepted practice is to vacuum seal it and let it sit i the fridge for at least a few weeks, yeah?
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Mar 25, 2018 08:20
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VERTiG0 posted:After you smoke cheese, the accepted practice is to vacuum seal it and let it sit i the fridge for at least a few weeks, yeah? The websites I read said to just wrap it in wax paper. There was some disagreement about how long to leave it in for before eating it; some of the sites said 3-4 days while one said 3-4 weeks. I figured one week is a good compromise.
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Mar 25, 2018 17:01
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Results from last night. Sorry for the lovely pics, it got dark before the food was done and it's just a phone camera.   One wet rib, one dry rib. Freaking fantastic! I was pretty impressed with the cooker. It was so convenient too, just turn the knob to 250 and let that sucker ride. I'm real happy with it and I'm looking forward to more things!
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Mar 25, 2018 18:41
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Dr. Gitmo Moneyson posted:The websites I read said to just wrap it in wax paper. "Some say a month, some say a year, so i think a 5 weeks is a good compromise. Also I put the probe near the ice instead of the cheese which is the exact opposite of what you guys said to do, so that's also a good compromise" If you want to ask for advice, listen to the loving advice
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Mar 25, 2018 19:14
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atothesquiz posted:"Some say a month, some say a year, so i think a 5 weeks is a good compromise. Also I put the probe near the ice instead of the cheese which is the exact opposite of what you guys said to do, so that's also a good compromise" What the gently caress are you talking about? I am following y’all’s advice. I put the probe more than an inch away from any of the cheese. I was worried it might be too close to the ice at first, but that ended up not being the case. Okay fine, how long do you think I should leave the cheese in for?
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Mar 25, 2018 22:50
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I sous vide’d a pork butt at 155*F for 44 hours then smoked it today for about 2.5 hours. Came out incredibly good. I forgot to take a pic after smoking but i managed a decent bark out of it. https://imgur.com/a/Fo05H
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Mar 25, 2018 23:36
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Lawnie posted:Came out incredibly good. Is it substantially better than a regular smoked pork butt? I have a sous vide, but I’m not sure I want to turn a pleasant 10 hour smoke into a 46 hour project
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Mar 26, 2018 03:44
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BritishRacingGreen posted:Is it substantially better than a regular smoked pork butt? I have a sous vide, but I’m not sure I want to turn a pleasant 10 hour smoke into a 46 hour project It is absolutely, 100% easier and less active time investment than smoking it straight would be. I turned it in the water bath twice, otherwise it wasn’t a hassle (although I need to do a better job sealing the bag next time). It really just takes a little bit of pre-planning. Some things I would do differently next time: Better sealed bag. I had a leak at the very end when I was removing the butt. Less time sous vide. At the length of time I took (wanted to smoke yesterday but couldn’t due to snow, so I just left it in the bath another 14 hours or so), it was falling apart a bit when I went to smoke it. Lower temp at this time might help. I might also try smoking first next time and searing with a blowtorch at the end. It was pretty convenient to smoke and form crust at the same time.
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Mar 26, 2018 03:51
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I did another brisket this weekend. It took around 11 hours to finish on a WSM at 225-ish using kingsford and green hickory. Trimmed way down and rubbed with coarse ground salt and pepper. Around a dozen people had some today and three of them went out of their way to tell me that was the best brisket they ever had  14 pounder  Trimmed and rubbed  4 hours in  Done  This one taught me that individual briskets can vary greatly. The last one I did was 17 pounds whole, but after trimming it only took 7 hours to cook because there was so much fat that I trimmed off. This one was a hell of a lot meatier and took much longer to cook. I trim the fat cap to about 1/2" thick and cut out that giant deckle in the armpit entirely. The bit that sticks up near the tip, I leave on, and use for burned ends.
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Mar 26, 2018 04:04
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^ Looks good. mmmmmmmm On my smoker that would take 20+ hours, and I have no idea why since temperature is temperature. What temp did you cook to (meat temp) and where do you put the probe in the meat? I usually jam it in the thickest part. Suburban Dad fucked around with this message at 12:44 on Mar 26, 2018 |
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Mar 26, 2018 12:41
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Successfully modded! Only did one rack for now to see how it goes. Thanks for the help BritishRacingGreen Bonus pic of me doing chicken fajita on the PK grill. 
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Mar 26, 2018 13:09
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atothesquiz posted:"Some say a month, some say a year, so i think a 5 weeks is a good compromise. Also I put the probe near the ice instead of the cheese which is the exact opposite of what you guys said to do, so that's also a good compromise" I mean if the guidance I read has two different lengths I’m gonna figure somewhere in between would be fine. Why are you being such a dick about this?
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Mar 26, 2018 13:25
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Lawnie posted:I sous vide’d a pork butt at 155*F for 44 hours then smoked it today for about 2.5 hours. Came out incredibly good. I forgot to take a pic after smoking but i managed a decent bark out of it. Looks drat good
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Mar 29, 2018 04:59
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Flash Gordon Ramsay posted:I mean if the guidance I read has two different lengths I’m gonna figure somewhere in between would be fine. Why are you being such a dick about this? Yeah, seriously. I like how he also accuses me of not following people’s advice despite there being no indication that I didn’t.
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Mar 30, 2018 23:18
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Here’s the pics of the bacon I smoked last Saturday. The pork belly. It’s 3 lbs but it’s pretty thin, only about an inch thick at its thickest point. We also bought it frozen with the skin on because that’s the only way this particular butcher sells them.  Other side. This was after we removed the skin.  The ingredients.  I used the Maple Bacon recipe from Amazing Ribs (#2 on this link), replacing the water with bourbon because I was curious (it rules btw), and adding half a teaspoon of garlic powder, half a teaspoon of onion powder, and a tablespoon of fresh thyme leaves. Next time I might do one of the regular recipes, but this time I wanted to have some fun. The bacon in the cure. Note that since the pork belly was really long I had to fold it a little to get it to fit in the bag. I took this into account when I calculated how long to leave it in the fridge, which was 3 days.  It was nighttime when I finally put it on the smoker, so apologies for the darkness in these next couple pics. I shined a flashlight to make stuff easier to see. Bacon on the smoker. I used a mix of apple and hickory wood, one chunk of each. I also forgot to put in a drip pan because it was late and I was tired.  It was done after 2 hours.  Tastes incredible. I highly recommend this recipe. Cheese pics will come probably tomorrow or Sunday.
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Mar 30, 2018 23:59
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Good job smoking something. Show us the side of the bacon, that’s the money shot.
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Mar 31, 2018 03:59
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Dr. Gitmo Moneyson posted:Here’s the pics of the bacon I smoked last Saturday. Nice! Looks delicious
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Mar 31, 2018 04:47
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Chemmy posted:Good job smoking something. Show us the side of the bacon, that’s the money shot. I'm not him, but here's mine from yesterday! 
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Mar 31, 2018 15:11
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Whooping Crabs posted:Nice! Looks delicious Thanks! It IS delicious. Chemmy posted:Good job smoking something. Show us the side of the bacon, that’s the money shot. I’ll try to do that. I need to find a place to get a photo that won’t show too much of my house. In the meantime, my dad loves to bake, and every Easter he likes to make a bunch of kolache bread. This year he’s gonna let me smoke-bake one of the loaves on the Egg. Should be a fun time.
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Mar 31, 2018 21:25
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I'm going to try the sous method for pulled pork. Problem is I had to cut this 8lb bone in into 2 pieces because there was a new kid at the butcher and he didn't understand that the rack of knives behind him are made to cut things to order. It'll get eaten. Anyways, the relevant stuff to this thread. Beauty of a day here in LA.   
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Mar 31, 2018 22:18
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Dr. Gitmo Moneyson posted:I’ll try to do that. I need to find a place to get a photo that won’t show too much of my house. You’re a weird guy. Just take a picture on the counter, no one is going to doxx you because of your countertops.
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Mar 31, 2018 23:19
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So you say, but tell me, how many people own a chicken cutting board like that???
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Mar 31, 2018 23:33
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Chemmy posted:You’re a weird guy. Just take a picture on the counter, no one is going to doxx you because of your countertops. What if his dad sees and recognizes his place on a dead gay comedy forum and kicks him out? E: he wouldn’t have access to the egg is what
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Mar 31, 2018 23:49
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Dr. Gitmo Moneyson posted:smoke-bake one of the loaves on the Egg Ok, I was on the fence, but now I'm convinced. Definitely a troll account.
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Apr 1, 2018 00:55
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No for real, you can smoke bread. I’ve talked about it in this thread before. I have a cookbook recipe that says to smoke the flour before making the dough, but I didn’t have the ability to do that this time so I’m smoking the actual loaf to see what happens. Look, it’s an experiment okay? I’ll let y’all know how it turns out.
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Apr 1, 2018 02:41
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Lawnie posted:
the light at the end of the tunnel, I can see it
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Apr 1, 2018 04:36
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Dr. Gitmo Moneyson posted:No for real, you can smoke bread. I’ve talked about it in this thread before. I have a cookbook recipe that says to smoke the flour before making the dough, but I didn’t have the ability to do that this time so I’m smoking the actual loaf to see what happens. I think the crust will form very fast due to lack of moisture and it'll end up dense and sad. You should start it in a dutch oven and form the crust after the spring via the smoker imo
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Apr 1, 2018 13:49
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Believe it or not it actually came out pretty good! Would do again!
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Apr 1, 2018 15:45
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Lets see some pics of the crumb , bud
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Apr 1, 2018 16:39
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