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So easy a caveman could do it...

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Comments

  • BobS
    BobS Posts: 2,485
    That is a really great idea! I like cold smoked salmon but struggled to get it the way I wanted.
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  • cookn biker
    cookn biker Posts: 13,407
    That's a great picture JL! Thaey come in all styles... :)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • BobS
    BobS Posts: 2,485
    As a reminder, if you are cold smoking, the cooking grates are clearly not going to get hot enough to kill the do-bads, so it makes sense to go over them with your MAPP torch or do something to clean/sterilize them.
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Good point, Bob. :ohmy:

    Glad you brought that up!
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  • Canugghead
    Canugghead Posts: 13,682
    I copied Firetruck and did the caveman cheese today in my large using western cherry wood chips ;)
    Picture005-2.jpg

    assortment of fruilano, mozzarella, medium cheddar and old cheddar...
    Picture006-2.jpg

    of course my temp is lower in the great white north...
    Picture007-1.jpg

    smoked cheddar for 1.5 hours, fruilano and mozzarella for 2 hours. half way through the smoke I had to remove the racks, ice tray and platesetter to shake the can so fresh chips got heated for new burst of smoke. next time I would
    omit the lump grate so I can simply use the lower vent to wiggle the iron. thanks again to Firetruck for the great tip/trick.

    Gary
    canuckland
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  • PWise
    PWise Posts: 1,173
    EUREKA!

    you don't know how much you've helped me! Thanks!


    Cheers!
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Sure, just keep us posted I am anxious to see. :laugh:
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