Red Mosquito

washing machine wrote:Thinking about wasting some wood and charcoal on a few loaves of spam in the smoker on my next day off.

Tell me more, Treet toker

I figured I'd just load up the offset, get the ambient temp to 225 in the main chamber, and just let the spam take on a bit of smoke and color while I'm mowing the lawn or something. I doubt I need much time to get some flavor on there. It'd be pretty good on a pizza I'd wager.

If this goes well, I might work on a batch of some chicken of the sea soon.

I may throw some spam on next time i smoke some cheese

i've never even considered smoking cheese

E.H. Ruddock wrote:I may throw some spam on next time i smoke some cheese

Let's discuss the regional differences in sauce for smoked spam.

spike wrote:i've never even considered smoking cheese

It’s fantastic. Let me know if you need any pointers, but I’m by no means an expert

washing machine wrote:

E.H. Ruddock wrote:I may throw some spam on next time i smoke some cheese

Let's discuss the regional differences in sauce for smoked spam.

Something light and not overpowering. I’ll probably still eat it with some over easy eggs

Spike, you're at least familiar with smoked cheeses, yes?

E.H. Ruddock wrote:

washing machine wrote:

E.H. Ruddock wrote:I may throw some spam on next time i smoke some cheese

Let's discuss the regional differences in sauce for smoked spam.

Something light and not overpowering. I’ll probably still eat it with some over easy eggs

You definitely do not want to overpower a salty slab of spam.

E.H. Ruddock wrote:

spike wrote:i've never even considered smoking cheese

It’s fantastic. Let me know if you need any pointers, but I’m by no means an expert

i did some research. looks like i'd need a pellet box to produce smokje but minimal heat. unless you have another approach.

washing machine wrote:Spike, you're at least familiar with smoked cheeses, yes?

oh yes

spike wrote:

E.H. Ruddock wrote:

spike wrote:i've never even considered smoking cheese

It’s fantastic. Let me know if you need any pointers, but I’m by no means an expert

i did some research. looks like i'd need a pellet box to produce smokje but minimal heat. unless you have another approach.

So i do it in my charcoal smoker. 2 or 3 pieces of coal max, just enough to heat the chips. On my lower rack i have a bowl of ice to shield the heat coming up. I also leave the vents on my smoker lid open. Do that for about two hours and the cheese is soft but I can handle it to get it into the fridge. Of course you have to use firmer cheese, although I’ve done mozzarella with success

E.H. Ruddock wrote:

spike wrote:

E.H. Ruddock wrote:

spike wrote:i've never even considered smoking cheese

It’s fantastic. Let me know if you need any pointers, but I’m by no means an expert

i did some research. looks like i'd need a pellet box to produce smokje but minimal heat. unless you have another approach.

So i do it in my charcoal smoker. 2 or 3 pieces of coal max, just enough to heat the chips. On my lower rack i have a bowl of ice to shield the heat coming up. I also leave the vents on my smoker lid open. Do that for about two hours and the cheese is soft but I can handle it to get it into the fridge. Of course you have to use firmer cheese, although I’ve done mozzarella with success

that all makes sense. do you have to let the cheese sit in the fridge for a couple weeks before eating?

spike wrote:

E.H. Ruddock wrote:

spike wrote:

E.H. Ruddock wrote:

spike wrote:i've never even considered smoking cheese

It’s fantastic. Let me know if you need any pointers, but I’m by no means an expert

i did some research. looks like i'd need a pellet box to produce smokje but minimal heat. unless you have another approach.

So i do it in my charcoal smoker. 2 or 3 pieces of coal max, just enough to heat the chips. On my lower rack i have a bowl of ice to shield the heat coming up. I also leave the vents on my smoker lid open. Do that for about two hours and the cheese is soft but I can handle it to get it into the fridge. Of course you have to use firmer cheese, although I’ve done mozzarella with success

that all makes sense. do you have to let the cheese sit in the fridge for a couple weeks before eating?

I let it sit for about a week

just put a 9 lb pork shoulder on the big green egg

Smoked a corned beef brisket, seasoned to taste like pastrami. Making a giant Reuben for lunch tomorrow.

Spoiler: show

Holy fuck, that looks amazing.

Looks good spike! Tell me more about that gold chair tho