BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Cold Smoking => Topic started by: itchybeard on May 16, 2011, 12:09:40 PM

Title: Whoops!!!
Post by: itchybeard on May 16, 2011, 12:09:40 PM
On My first Cheese smoke(Mild & Sharp Cheddar). I realised I had inadvertently put 3hrs of Hickory in the smoker instead of 2  :(
It actually smoked for 2hr 40 min. Will it be to strong?

It looks OK smelt like an old ash tray though. I let it cool then vacum packed it now the wait.........am I right in 2 weeks ? looking forward to it.
Did some peanut Oil as well at the same time.
here is a sample.

(http://i283.photobucket.com/albums/kk282/itchybeard/Flies/Smoking/DSCF1449.jpg)

Your thoughts are eagerly antisipated.
Title: Re: Whoops!!!
Post by: FLBentRider on May 16, 2011, 12:34:10 PM
I've put that much Hickory on cheese with no issues.

You might want to try it in two weeks and re-vac seal if it still too strong.
Title: Re: Whoops!!!
Post by: Ka Honu on May 16, 2011, 12:34:34 PM
Smoke taste might be a bit strong, might not.  It's all personal preference.  If you think it's too strong or not strong enough, someone in your circle of friends and family will love it.
Title: Re: Whoops!!!
Post by: jiggerjams on May 16, 2011, 12:48:28 PM
I have read that the longer you leave it the better it tastes. I think the standard most use on the forum is a 3 week wait period.
Title: Re: Whoops!!!
Post by: pensrock on May 16, 2011, 01:50:31 PM
I smoke cheese for 2-3 or 4 hours, its all good.
Title: Re: Whoops!!!
Post by: ghost9mm on May 16, 2011, 03:24:10 PM
We have been leaving it vac sealed for 4 weeks and we like it alot better, and no I can't say it tastes like a old ashtray, never tasted one...lol.. :D
Title: Re: Whoops!!!
Post by: GusRobin on May 16, 2011, 03:47:32 PM
If too smokey you can always use in omlets, or some other recipe that may dilute the taste. Or try waiting longer. Or send to my house and I will see that it is properly disposed.
Title: Re: Whoops!!!
Post by: Scotty-G on May 16, 2011, 04:43:09 PM
I have cold smoked 3 hrs and let rest 3-4 weeks under vacuum and no complaints here  :P :D

Try it on a pizza - smoked cheese pizza with sliced jalapenos, onions, BBQ chicken and sun tried tomato's
Can mix with other cheese too

Title: Re: Whoops!!!
Post by: itchybeard on May 18, 2011, 12:44:34 AM
Cheers for the replies folks, cant wait to give them a try. I will let you know how they taste. I am very pleased with the oil will now get some different oils and try different wood flavours. I know its a bit off thread but anyone gone down this route before?
Title: Re: Whoops!!!
Post by: rcger on May 18, 2011, 07:18:05 AM
I've got some Cheddar I smoked back in November.  I'm going to crack it open this weekend.  I know it's going to be GOOOOOOOOOD!
Title: Re: Whoops!!!
Post by: Hopefull Romantic on May 18, 2011, 08:48:55 AM
IB
smoked chesse is more of a personal preference to how potent the smoke. I have done 4 hours and ate them up after two week. But what I really want to know is how in God's name you smoked the oil.

HR
Title: Re: Whoops!!!
Post by: bears fan on May 18, 2011, 06:01:54 PM
And what do you do with smoked peanut oil?  This might be a first for smoked oil on this forum.  I could be wrong though.
Title: Re: Whoops!!!
Post by: whayek on May 18, 2011, 06:40:29 PM
I once smoked med. cheddar for 6hrs..still tasted great, but I think all I did was waste a bunch of smoke pucks, didn't tast much different than cheese I amoked for 3 hrs.
Title: Re: Whoops!!!
Post by: itchybeard on May 20, 2011, 02:05:58 PM
Quote from: bears fan on May 18, 2011, 06:01:54 PM
And what do you do with smoked peanut oil?  This might be a first for smoked oil on this forum.  I could be wrong though.
Hi bears Fan.
I do stir fried chicken with the oil it gives it that slight smoked Hickory flavour you can also put a drizzle on salads etc. Not sure whether it matures with age but it certainly absorbs the flavour. Use it anywhere where you would use oil but want that bit of smoky flavour.
Have a go....

I keep opening the bottle and having a sniff.

The combination of oils and wood flavours are endless... I shall be experimenting  :).

It would be interesting if anyone else has done some.


Quote from: Hopefull Romantic on May 18, 2011, 08:48:55 AM
IB
smoked chesse is more of a personal preference to how potent the smoke. I have done 4 hours and ate them up after two week. But what I really want to know is how in God's name you smoked the oil.

HR

Hi HR

You put the oil in a large open fairly deep tray ( make sure it fits on the racks ). I use the cheap aluminium ones as you can shape the corner in to a good pouring flute so you can pour back into the bottle and cold smoke it for 2-3 hours and it absorbs the smoke. I do a 500ml bottle at a time in the tray. I daresay that you could do more though.
Then pour back into the bottle.

This could be the start of something big. ;)
Title: Re: Whoops!!!
Post by: Quarlow on May 20, 2011, 05:43:54 PM
I will be putting 3 hrs of smoke to my next batch of cheese. I do like a smokey cheese but with 2 hrs I wanted way more.
Title: Re: Whoops!!!
Post by: Hopefull Romantic on May 20, 2011, 11:34:03 PM



Quote from: Hopefull Romantic on May 18, 2011, 08:48:55 AM
IB
smoked chesse is more of a personal preference to how potent the smoke. I have done 4 hours and ate them up after two week. But what I really want to know is how in God's name you smoked the oil.

HR

Hi HR

You put the oil in a large open fairly deep tray ( make sure it fits on the racks ). I use the cheap aluminium ones as you can shape the corner in to a good pouring flute so you can pour back into the bottle and cold smoke it for 2-3 hours and it absorbs the smoke. I do a 500ml bottle at a time in the tray. I daresay that you could do more though.
Then pour back into the bottle.

This could be the start of something big. ;)
[/quote]

Thanks alot I will try that.

HR
Title: Re: Whoops!!!
Post by: itchybeard on May 31, 2011, 03:35:36 PM
Just tried the cheese and .............................................GREAT......LOVE IT........ and it will only get better with age. Love it.
Trouble is the daughter likes it a lot to.  ;).
Title: Re: Whoops!!!
Post by: itchybeard on June 05, 2011, 06:53:23 AM
Hi All.
Over the last couple of weeks I have been experimenting  with the Hickory smoked peanut oil. I have fried onions in it for burgers, rubbed some on a chicken before roasting, had some on a salad, used as a base for frying off meat or veg in various dishes. The more I use it the more uses I can find and I must say the taste is absolutely fantastic !!!! not to rich not to slight just right.
I shall be trying some different oils next and different bisquettes, the different combinations are endless but so far so good.
Would love to hear of anyone else who has had a go.  :)