Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Media
New media
New comments
Search media
Members
Registered members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support Yamaha FJR Motorcycle Forum:
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="Knifemaker" data-source="post: 1443871" data-attributes="member: 1075"><p>^Cool <img class="smilie smilie--emoji" loading="lazy" alt="👍" title="Thumbs up :thumbsup:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f44d.png" data-shortname=":thumbsup:" /> (pun intended) I’ve thought about trying to cold smoke some cheese right after I had a friend make me a Ruben with smoked Swiss. Would guess a smoking “tube” is all I’d need as I wouldn’t need to smoke the cheese for as long as those smoking trays go.</p><p> My UDS would likely be my choice as it has two adjustable racks I can use, one for the cheese and a lower one for the smoking tube.</p><p> Wonder if I should use my blower to keep the smoke moving? Have heard of using trays of ice to help maintain a cold temperature.</p><p></p><p> I’ve been leery about trying to cold smoke a meat (like salmon) but I think cheese would be safer. From what I understand you need to wrap the smoked cheese for a few weeks before eating...</p></blockquote><p></p>
[QUOTE="Knifemaker, post: 1443871, member: 1075"] ^Cool 👍 (pun intended) I’ve thought about trying to cold smoke some cheese right after I had a friend make me a Ruben with smoked Swiss. Would guess a smoking “tube” is all I’d need as I wouldn’t need to smoke the cheese for as long as those smoking trays go. My UDS would likely be my choice as it has two adjustable racks I can use, one for the cheese and a lower one for the smoking tube. Wonder if I should use my blower to keep the smoke moving? Have heard of using trays of ice to help maintain a cold temperature. I’ve been leery about trying to cold smoke a meat (like salmon) but I think cheese would be safer. From what I understand you need to wrap the smoked cheese for a few weeks before eating... [/QUOTE]
Insert quotes…
Verification
Post reply
Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
Top