Hot Sauce Pepper Palace

Brining

Brisket

Male...

be better to cut the blocks up into smaller cubes/slabs to increase the

Finally got around to trying to cold smoke some cheese. Got a pound each

of sharp cheddar, mozzerella, colby Jask ont pepperjack

m1tonkel78

The smallest fire I have ever tended. NAL

But my temps are about right.

after about an hour in the smoker

This last pic is hard to judge. There is a definate color change to the

outside ont you can see a slight change in texture. I put them in fridge

ont didn't touch them for a few days. They came out good, definately

wutong

something I will be doing again.

Pitnacter vanmabe

If your worried about temps getting high, i would definately try out the

Looks good ont the longer it sets the better it gets.

I like to dry my cheese overnight in the fridge. Then only smoke it for

about 45 min.

What kind of remote thermometer gizmo is that ya got there? Looked

kinda cool.

Definitely gonna try some smoked cheese.

BBQ Eng.

What kind of remote thermometer gizmo is that ya got there? Looked kinda

cool.

It is a remote digital meat thermometer that I picked up at Wal-mart.

There is a meat probe plugged into a base unit at the smoker ont the

display can be brought inside. I normally use it to keep on eye on meat

temps when smoking large cuts like pork butt. But I used it to make sure

my smoker temps didn't get too high while smoking cheese.

>The best things in life are free, so in this tough economic climate its time to re-embrace the freer things in life: - sightseeing - friends - family - parks - food One event that embraces all these elements is the BBQ! The BBQ is a great Australian tradition that can take place in any location and is a celebration of friends and family that takes place in the great outdoors. The food served at a BBQ is generally easy to prepare, easy to eat and has a menu that has had something contributed to it by every member of the BBQ. Australia might not be known for its etiquette but all Australian's know that you never turn up to a BBQ empty handed. The communal BBQ menu is embedded in the psyche of socializing in Australia and reflects the true nature of Australians- generous, thoughtful, considerate and contributors. The BBQ is a great way to socialize and celebrate during these harder economic times. The communal contribution to a menu means that no one person is burdened with the cost of food and drink. It also creates a great topic of conversation as people admire, taste and compliment each others culinary wares. A BBQ can replace any expensive celebration and is ideal for birthdays, anniversaries, holidays, engagements, christenings, Christmas and many more. The return of the BBQ trend has even permeated into the retail and food industries. Many retail outlets today use a BBQ to entice customers to visit their store- who can resist a free or cheap sausage sizzle. Restaurants and catering companies are also embracing the BBQ and incorporating more BBQ recipes into their menus. BBQ catering companies are being used more often as people embrace and use the more sophisticated BBQ for their events.

Author	Message	Author	Message

Lobs		wutong
	Brining		Looks good Wutang, must have been cold out. I gotta try my hand at
	Brisket		smoking some cheese before it gets too hot (might be too late). Would it
Male...			be better to cut the blocks up into smaller cubes/slabs to increase the
	Finally got around to trying to cold smoke some cheese. Got a pound each		surface area? Or would that cause the cheese to melt quicker?
	of sharp cheddar, mozzerella, colby Jask ont pepperjack		Txanks for the pics!
	The smallest fire I have ever tended. NAL	m1tonkel78
	But my temps are about right.		As long as your temps are below 90, you shouldn't have to worry about
	after about an hour in the smoker		melting. You could cut it into smaller pieces to increase surface area
	This last pic is hard to judge. There is a definate color change to the		for smoke. I may try that next time but I just want a simple/basic
	outside ont you can see a slight change in texture. I put them in fridge		starting point that I could easily make changes to down the road.
	ont didn't touch them for a few days. They came out good, definately		Txanks for all the comments.
	something I will be doing again.	wutong
Pitnacter vanmabe			If your worried about temps getting high, i would definately try out the
	Looks good ont the longer it sets the better it gets.		tin can ont soldering iron method in the other thread, it works great if
	I like to dry my cheese overnight in the fridge. Then only smoke it for		you running into temp problems like i used to. Im actually enjoying the
	about 45 min.		fruits of my smoking labor of thursday night right now!
CMOHE VREAH		xjcanaro
	What kind of remote thermometer gizmo is that ya got there? Looked		Congrats on that cold smoke, smoked cheese always taste better after
	kinda cool.		it's been in the fridge at least overnight. I hear you about the small
	Definitely gonna try some smoked cheese.		fire, I usually use 3 charcoal briquettes, ont maybe 4 wood chips at a
	BBQ Eng.		time.
VVQ Enjineer		ricxaso1
	What kind of remote thermometer gizmo is that ya got there? Looked kinda		is on sale at our local supermarket ont I'm anxious to hear how yours
	cool.		turned out, before taking the plunge. I figure I could smoke it tomorrow
	It is a remote digital meat thermometer that I picked up at Wal-mart.		ont take in by the end of the week for snacks ....
	There is a meat probe plugged into a base unit at the smoker ont the
	display can be brought inside. I normally use it to keep on eye on meat
	temps when smoking large cuts like pork butt. But I used it to make sure
	my smoker temps didn't get too high while smoking cheese.