Smoked spuds, cheese and nuts

[TMB]

I started my smoke spuds a few min's ago and I can't wait till I get to try them. Now one spud is oiled and salted while the other is just washed off and no salt

Now since I'm not one to waste money ( burning up pucks) I told Kimmie I need to try nuts and cheese while I'm doing the spuds and she said OK.   ;D      I can talk her into anything when it comes to cooking!

Here is the basket I'm going to use for the nuts (3 kinds) you can buy these anywhere and they really do work great. 

All I did to use them is to remove the handle to make more room in the smoker

Here is the Bradley loaded up for a 2 hr smoke!

[Slamdunk]

I seem to recall someone else posting about smoking potatoes and saying they take a heck of a long time. What temp are you going to use? Am interested to see how you do.

I like your baskets, they will make it easier to toss the nuts to ensure they all get some smoke. I generally use the frog mats to do mine and when stirring them around a bit some inevitably fall off.

[TMB]

I'm not looking to cook the spuds in the Bradley, I'm looking to use the Bradley to cold smoke them then finish them in my SRG or Big Easy.  This way the spuds will be cooked and I hope will have a good smoke flavor!

[pensrock]

I have never seen baskets like that before. Looks good.

Since you are not using a cold smoke setup, keep a close eye on the temp, if it gets close to 90 then crack the door open about 1/2" to let heat out, there will still be plenty of smoke. Some people put a foil tray of ice on the bottom rack to aid in keeping the temps down.

[Shasta bob]

TMB do you  mind if we ask where you came by the baskets for the nuts. looks like a great idea we all could use.

[Ka Honu]

Tommy - Your cheese didn't melt?  I'd have thought not offsetting the smoke generator would heat up the box too much for cheese.  Guess I learn something every day.

[TestRocket]

The baskets look like you could turn the handles around and add a little more bend to them and they could be used as an easy out basket for the SRG and BE!

[Tenpoint5]

Looks Good Tommy! Ka Honu I do cheese like that all the time without any problems. Although I usually make a foil basket and fill it with ice and place on the bottom shelf

[TMB]

The baskets are cheap one you find at flea markets, about $1 each.

I bought them because I thought I could use them in TBE and SRG, TR.

Ka Honu, the cheese was fine, the temp ran any where from 85 to 95 so I had to keep and eye on it.  Now I will set it up with a colb box later but I wanted to see if it was worth the effort to smoke nuts, cheese and taters.

Pictures coming soon, I have to take Kimmie out for the night, but will post ASAP.

[TMB]

Here are the pictures of the finished cheese, nuts and spuds.

First off here is the spud report.....   These were smoked 2 hrs with hickory and let rest for about 20 min's before they went into the SRG for cooking.  Now I will stay they were good but neither one really had a smokey flavor for some reason?  Now would they be better to sit over night then re-heat?

Here is the nuts I smoked for the sametime 2 hrs and then I roasted them in the oven for 20 min's or so just to finish


Here is the 2 blocks of cheese I smoked, again for 2 hrs

Chris told me to let the cheese sit for about 10 days or so before I try them. After tasting the pecans I'll let the nuts sit up a few days as well. 

[BuyLowSellHigh]

I didn't realize you were thinking skin-on potatoes until you posted the first pics.  I believe the skins are mostly fiber, and I have no idea how smoke interacts with a fibrous surface.  From your results it seems like it's not good for smoke either to deposit on or adhere to.  You might get better results on the potato flesh.

[TestRocket]

Looking good there Tommy!

[TMB]

I didn't realize you were thinking skin-on potatoes until you posted the first pics.  I believe the skins are mostly fiber, and I have no idea how smoke interacts with a fibrous surface.  From your results it seems like it's not good for smoke either to deposit on or adhere to.  You might get better results on the potato flesh.

I thought it work but next time I will try skinned spuds just to see.

[Brisket Lover]

Let me know how those baskets work in the SRG or TBE. I have a BE and been thinking of doing something similar if I can find them. I just didn't know how they would hold up to the heat.

[TMB]

Let me know how those baskets work in the SRG or TBE. I have a BE and been thinking of doing something similar if I can find them. I just didn't know how they would hold up to the heat.

They work ok but the screen is kinda tight and seems to cause the metal to heat up more which hurts the meat your cooking in it. Now if your gonna try nuts or veggies then you might be ok