Hello all! I just got my OBS a few days ago, but I've been lurking here for a couple of weeks. Kind of been taking a crash course in smoking with a Bradley, benefiting from your collective knowledge. All of the posts that I've read have been amazingly informative and helpful. I appreciate it, and thank you.
I've used my OBS nearly every day since purchase with very satisfying results. I started out by smoking a whole chicken. I brined it for 4 hours and then into the smoker for 4 hours at 250 F, with 2 hours of pecan bisquettes. WOW!!! A beautiful golden brown finish,and the most flavorful, moist poultry I've ever tasted (although the skin had an awful flavor- not sure why). Now, I'm slightly offended that the deli counter at the local grocery store has the nerve to call their Smoked Turkey "Smoked". My eyes have been opened!
Next, I tried a rack of baby backs with hickory bisquettes. A revelation! On my first try, I produced the best ribs I've ever eaten. (I think that this is more of an indictment of the local rib joints than a testament to my smoking skills. After all, I don't have any smoking skills yet. I do notice that whenever I visit or drive past the local joints, I never see or smell any smoke. Hmmm. They're probably boilin' 'em!)
In short, like all of you, I am absolutely sold on the Bradley Smoker and look forward to reading your advice and tips, and am so glad to have found this forum. Cheers.
DYSS,
Welcome to the forum! Sounds like you really hit the ground running. Congrats on your great success so far.
Reel him in. Hooked another!
Thanks for that, but just got a healthy dose of humility. I think I fell flat on my face and WAAAY oversmoked some Tillamook cheddar. Smells like it was salvaged from a house fire. I'll know for sure in a week or two. But it's all good. Now I know what not to do. Plus, I'm havin' fun.
Welcome and FYI, smoked cheese needs to be sealed anywhere from 21 days
to as long as you can stand it.
Smoked cheese is the Bombs in the Bradley.
I love it.
Welcome to the forum DYSS. You are know different than most who come here. I was a lurker for 6 months before I got my smoker.
Your cheese will be fine trust me. But you may want to wait for 4 to 6 weeks before you try it. Age is our best friend when it comes to cheese.
Thanks, you two. After reading your posts, I've stashed it in the back of the refrigerator and am trying to forget it's there.
Use the force Luke. You must look deep within you not to devour it to soon. May the force be with you.
"Smoked the cheese is, resist you must."
"Yes, Master, but what if I don't have the strength?"
"You must! Or fail you will!"
Quote from: DoYouSmellSmoke? on July 19, 2011, 10:25:40 PM
"Smoked the cheese is, resist you must."
"Yes, Master, but what if I don't have the strength?"
"You must! Or fail you will!"
If you feel you must try the cheese ...........
find a friend that smokes and lick their ash tray ...
then you will wait on the aging of the cheese.
I think you will fit in here just fine. And Sonny's analogy about the ashtray licking is true so that may help to keep you out till it is time.
(http://serve.mysmiley.net/sign/sign0016.gif) to the fourm!
Ohhh! I totally get it! It kinda smelled like an ashtray, too. I gave it 3 hours of cold pecan smoke. I'm thinking that it was probably too much, but I was looking for a significant change in color, and I certainly got it. I placed a foil tray filled with ice in the bottom of the smoke tower, but the OT crept up to close to 100F, so I put another ice filled tray in the center of the tower, and that kept temperature down to about 88-90F for the duration of the smoke. I used a Polder timer/thermometer with a wired probe dropped through the vent. I'm not sure how accurate it is, but it's all I have today. I have an Auber PID on the way and am planning to get a Maverick wireless in the near future, so I'm getting close to a good setup. I also plan to get a Bradley cold smoke adapter, but I'll probably hold off until next summer. Because I live in Alaska, cold smoking will be a piece of cake in just a few months.
Welcome to the forum,
We're glad you're finally posting, too :)
Carolyn
Welcome to the forum, and like most have already said, either wrap your cheese in a saran wrap or vacuum seal it. (we vacuum seal) and stash in the back of your fridge for at least a month..and that puget smell will mellow into some of the best cheese you ever ate...again welcome..
Sounds like you did your cheese just right. Like others have said vac seal if possible and leave it in frig for at least 3 weeks, You will love it.
Welcome! There are a few other Alaskans here... i'm in Soldotna... planning to do any salmon?
Thanks for the great welcome, everyone. Yes, I vacuum sealed it all, and there it sits, mocking me for the next month! I think that classicrockgriller gave me the best advice possible. To paraphrase: "Go lick an ashtray. That'll cure ya' off the early cheese!"
aces-n-eights: I'm in Anchorage. Unfortunately, work has kept me off of the streams this summer. I've made sure to get a couple of days to hit the Derby in Seward. Got my fingers crossed for a strong run.