Thickcajun Posted August 14, 2015 Report Share Posted August 14, 2015 http://images.tapatalk-cdn.com/15/08/14/bd47214567d46bb399f3a400bce51bc9.jpg[/img Tried the side by side with the charcoal and chips.. Got pretty good smoke for around three hours.. Cooking at 200... Had me a cold glass of coffee lol... Was in the mood for some dark beer. 3-1/2 hours in three down some Zumo's beef sausage... 4 hours later it was game on! Grilled up some portobello mushrooms for the side... I went to sleep a happy camper...one thing I can say I want some cold weather I am dying to cook some Gumbo!! Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
la122685 Posted August 15, 2015 Author Report Share Posted August 15, 2015 Those are some good looking ribs there brother! Gotta get some on the smoker soon... Cold weather?!?! hell I wont see that till like January. Would be nice so I can start smoking some cheese for the rest of the year Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted August 15, 2015 Report Share Posted August 15, 2015 Okay I've never smoke cheese? Fill me in on that Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted August 15, 2015 Report Share Posted August 15, 2015 Great looking ribs and sausage Bryan, (And drink too). 90% of the beer I drink is dark. The darker the better. Stouts and porters please. A bud gave me a couple handfulls of fresh local shrimp this morning. Got them pealed this evening and plan to put them on the kettle tomorrow. Wish I was close enough to stop by for a bowl of your gumbo. I wanna see some pic's of your gumbo cook. Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted August 15, 2015 Report Share Posted August 15, 2015 I like my gumbo like I like my beer! The darker the better... Thick heavy roux is the only way to go.. Gotta stick to those ribs! Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted August 15, 2015 Report Share Posted August 15, 2015 Okay I've never smoke cheese? Fill me in on that Sent from my iPhone using Tapatalk Cold smoke Brother. The tubes hold wood pellets that smolder to create the smoke. they will raise the temp of the smoker at least 10 to 20 degrees and at around 90* your cheese starts to melt. So it's a big help to start with 60 degree or cooler ambient temps. Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted August 15, 2015 Report Share Posted August 15, 2015 Those tubes homemade or you pick them up somewhere.. Defiantly gonna try that.. I'm a big fan of smoked Gouda Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
diggerdan11 Posted August 15, 2015 Report Share Posted August 15, 2015 I think I have profected pulled pork! Take a large bone in pork shoulder roast, cover with rub, inject it with "special sauce" smoke for 3 hours: Place in pan: Add "Special Sauce", wrap it up, and cook for another 4 hours: Let cool a bit, and then pull it apart: No need for BBQ sauce Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted August 15, 2015 Report Share Posted August 15, 2015 Those tubes homemade or you pick them up somewhere.. Defiantly gonna try that.. I'm a big fan of smoked Gouda Sent from my iPhone using Tapatalk Here's where I got mine Bryan. They've gotten pretty high in the last year or so. It's just a tube of perforated stainless, one solid end and one open end. https://www.amazenproducts.com/ They are real proud of their pellets, too. Here's where I get mine. http://www.amazon.com/Traeger-PEL304-Barbeque-Discontinued-Manufacturer/dp/B000NV9FQG/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1439633387&sr=1-1&keywords=traeger+pellets The pellets are on ebay also. http://www.ebay.com/itm/321719997238?_trksid=p2055119.m1438.l2649&ssPageName=STRK%3AMEBIDX%3AIT Great looking pulled pork Dan. Looks like it should make some great sandwiches. Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted August 15, 2015 Report Share Posted August 15, 2015 I have some stainless perf at the shop, gonna make some next week... The pellets are a little high... Sent from my iPhone using Tapatalk Digger that pulled pork looks top notch man Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted August 15, 2015 Report Share Posted August 15, 2015 I think I have profected pulled pork! Take a large bone in pork shoulder roast, cover with rub, inject it with "special sauce" smoke for 3 hours: Place in pan: Add "Special Sauce", wrap it up, and cook for another 4 hours: Let cool a bit, and then pull it apart: No need for BBQ sauce Great looking pulled pork Dan. Should make some great sandwiches. Quote Link to comment Share on other sites More sharing options...
la122685 Posted August 15, 2015 Author Report Share Posted August 15, 2015 Can't beat a good pulled pork sammy. Looking good there Dan... Now whats this "special" sauce u speak of? Bryan, smoking cheese is about as easy as it gets! U use those tubes John is talking about and works like a champ every time. The only thing to get down is how long you want to smoke it for. Also, the hardest part is letting the cheese rest for 3 weeks or so before eating it. The smoke flavor will be way to over powering if not. I still have cheese in the fridge from early this year. I vacuum seal it and it should last forever without mold. They say the longer you let it sit the better it becomes. So far with my little experience I would have to agree though. Another thing you can do to help the temps stay lower in the smoker is freeze a couple of gallons of water and place it in there with the cheese. I put mine in the water bowl. Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted August 16, 2015 Report Share Posted August 16, 2015 Good points Alex added about the cheese smoking and storage. Thanks for picking up the slack, Brother. My two 6 inch tubes run for 3 or 4 hours and that's enough smoke for my taste. (I use Hickory pellets which give a pretty strong flavor). The vacuum bagger is a necessary tool IMO. I have tried using plastic baggies and the cheese will start deteriorating after about a month. Another good tip is to dry your cheese well with paper towels before bagging. Quote Link to comment Share on other sites More sharing options...
diggerdan11 Posted August 16, 2015 Report Share Posted August 16, 2015 Can't beat a good pulled pork sammy. Looking good there Dan... Now whats this "special" sauce u speak? . All I can tell you is it has 23 flavors and can be found at any grocery store or convenience store and many restaurants. Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted August 16, 2015 Report Share Posted August 16, 2015 Lol that a good one... We use it when we make it in the crock pot Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
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