How long do you leave the cheese innate smoker for?
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How long do you leave the cheese innate smoker for?
So back from holidays. Had to do it.
Today I'm smoking more cheese and some chillies which we had left over.
Cold smoking. Unsure if I'll dehydrate the chillies after or preserve them.
And then doing a long smoke tomorrow.
Pulled pork. Estimate it'll be around 10 hours.
Sorry, forgot the picture
still been slack as but I placed my smoker outside and weather not the best lately.
plus waiting on some gear to arrive from Ebay.
Did you get it happening the other week??
Ok getting closer I brought a 50mm piece of leg ham un-cooked of course,
my oven thermometer is here my hickory chips are soaked in cider and nice and dry.
Plenty of heat beads. SO,,,,,,,,, what's next
Trim all the fat off the piece of meat plus skin, place it on the wire rack and fire up the heat beads with the chips
on a foil tray. does that soung right
Sorry for delay.
Soak the chips just before using. They need to be wet so the don't lite up.
And yea. Light the beads up. Get to the required temp you like and holding (so allow about an hour) and then once happy throw the chips in and the meat.
Keep an eye on it and internal temp.
Then enjoy
the chips were soaked in two cans of cider but I'll wet them with some water a tad and see what happens.
Its just a smokey oven right ?? I think I'm thinking too much about it.
Anyway if it fails I can put it in the house oven lol
How/where do YOU place the chips??
I'm getting excited could be creating a monster lol
Spot on. When using heat beads I simply place the wet chips straight on the coals.Quote:
Originally Posted by threedogs
On the mater of smoking cheese try smoking Halloumi cheese. It is a high temp melting cheese nornaly use to fry. The greek/Cyprus version is best vs Australian.
Ona different note you smokers still have not apparently tried smoking crocadile steaks. Some tryouts would help.
Threedods did you make any orders with this crowd?