Newbie in Montreal

cachesk · November 15, 2009, 02:05:32 PM

Just came home with my new Bradley electric smoker. I am a bit of a smoking fanatic - gave up smoking cigarettes three years ago and took up smoking food instead. It worked but now i'm just as addicted to food smoking as I was to cigarettes:) I own a Big Green Egg, a Brinkman vertical smoker, my Bradley, and three different gas grills - but before I sound too crazy, I also have a cottage so my Brinkman and one gas grill are at the cottage, my egg, Bradley and another gas grill are at home and a I have a small portable gas grill because you never know where you might be when the urge to throw some meat on the grill strikes you.
The Big Green Egg is probably the most amazing smoker on the planet, but the one thing it can't do is cold smoke - hence the Bradley. I am incredibly excited to be able to cold smoke cheeses, nuts, fish and bacon and while I was unable to obtain the cold smoking adapter here in Montreal, I have already ordered it online. Of course living in Montreal I can probably get away without it for about 5 months of the year. I have seasoned the smoker and have some cheese in now. Wish me luck - I am excited to see all the smoking tips and recipes shared here!

Habanero Smoker · November 15, 2009, 02:09:58 PM

Hi cachesk,

Welcome to the forum. Until you receive your cold smoke adapter; hear are plans so you can rig one up from a cardboard box.

Cold Smoking with the Bradley Smoker

Pachanga · November 15, 2009, 02:50:10 PM

Habanero,

You are on top of things and are always helpful. Thanks.

Good luck and slow smoking,

Pachanga

FLBentRider · November 15, 2009, 04:35:35 PM

W E L C O M E to the Forum cachesk!

Make sure you wrap your cheese in plastic wrap or vac seal and put in the fridge for 10 to 14 days before tasting.

Tenpoint5 · November 15, 2009, 04:40:57 PM

Welcome Aboard!!! Sounds like you have almost all of the toyools needed.

RossP · November 15, 2009, 06:36:06 PM

Welcome aboard from another Canuck. Sounds like you have it covered
with all your smokers and grills Now let see some pictures... we all like pictures.

Ross

Hopefull Romantic · November 16, 2009, 02:05:31 AM

Welcome aboard cashesk.

HR

KevinG · November 16, 2009, 06:47:24 AM

Wow, guess the sales guys saw you coming ;D , sounds like you'll have a lot of good stuff to share with us all!

cachesk · November 16, 2009, 08:16:19 AM

Thanks - smoked my cheese yesterday and managed to keep the temp down by throwing a large bowl of ice in the smoker. Cheese is now "resting" in my fridge for 14 days as per advice on this forum. I should have my adaptor in the next few days:)

cachesk · November 16, 2009, 08:17:39 AM

Quote from: FLBentRider on November 15, 2009, 04:35:35 PM
W E L C O M E to the Forum cachesk!

Make sure you wrap your cheese in plastic wrap or vac seal and put in the fridge for 10 to 14 days before tasting.

Thanks for the great advice - My cheese is now "resting" in it's vacuum sealed package in my fridge. Do I need to do this with other things I cold smoke or is this strictly a cheese phenomena?

FLBentRider · November 16, 2009, 08:36:41 AM

Quote from: cachesk on November 16, 2009, 08:17:39 AM
Thanks for the great advice - My cheese is now "resting" in it's vacuum sealed package in my fridge. Do I need to do this with other things I cold smoke or is this strictly a cheese phenomena?

It's a definite with cheese. Other items benefit from a rest but it is optional.

Cheese right out of the smoker is like licking a dirty ashtray.

Canadian bacon benefits from a 2 day rest.

I think Brisket and pork butt are good after a rest, but we eat them out of the FTC most of the time.

You can find our frequently Asked Questions (such as "what is FTC") here: http://www.susanminor.org/forums/showthread.php?t=481