Started by GreenFreak, November 24, 2020, 07:16:35 AM
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Quote from: watchdog56 on November 24, 2020, 10:12:04 AMIf you do cheese I suggest you either use a cold smoke adaptor or make one out of a cardboard box and use flexible drier vent hose. The cabin temp should not get over 90 degrees or cheese melts. You can always put a bowl of ice in it to help keep it cool. I have a digital smoker so I just use the smoke generator for heat nothing else.I usually use a lighter wood like cherry or apple when I do cheese. I like to do ghouda,marble jack and even havarti. When they are done after 2 hours of smoke you need to let them cool and then wrap in plastic and put in frig for 3-4 weeks before eating otherwise they taste nasty.
Quote from: Habanero Smoker on November 24, 2020, 01:28:04 PMScotch eggs are nice; after fully smoked/cook you can slice them in half or in quarters. Smoked salmon, or a dip made from smoked salmon. Bacon wrapped dates. Pig shots, or bacon burnt ends. Do a search for "smoked appetizers" and you will come up with a lot of choices.
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