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View Full Version : and these guys gave ME the day off!!!! cold smokin peculiar style!!



Chargrilled
03-09-2010, 08:25 AM
Got the day off, just got off the phone with browneyedgolden from Valpo we are goin to a nascar party a week from Sun. !!:woohoo::woohoo: Cant wait to meet him and see the race!! Not to mention BBQ for the event the Sat. before (pic included:moon:)

Any hoo, got the day off work so since the weather is still fairly chilly deciede to do this years annual cold smoke, and a lil drum action!!!:msn-wink:

The victims:

Fer the drum (lunch)
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN5526.jpg

Fer the cold smoke, using pear chips on a few pieces of lump in the chargriller. We checked it out last year and right about 87 degrees is when things melt, so I am doin em peculiar style, ice bath underneath, hes got a post somewhere, will go back and link it!
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN5527.jpg

Also, didnt take a pic of a bag of string cheese but that is also inline as another victim!!!:msn-wink:

Updates a comin!!!:misbehaving:


Got it, ......cant believe its been 2 years Mike since you posted it,....wow time flys!!!

http://www.theqjoint.com/forum/showthread.php?t=439


Last years rendition!!! We ran out quickly!!!

http://www.theqjoint.com/forum/showthread.php?t=2722

Chargrilled
03-09-2010, 08:48 AM
Ran outta pear wood and dont wanna use my plum chips so goin with ol faithful, hickry!:D

Chargrilled
03-09-2010, 09:28 AM
Just figured it out, sorta, I believe Fatback gave me the idea on the ice bath dunno where that post is, anyhow. pics of process/progress.

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN5528.jpg

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN5529.jpg

white man build big fire, sit way back. Red man build small fire, sit real close!
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN5530.jpg

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN5531.jpg

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN5532.jpg

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN5533.jpg

choked down
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN5535.jpg

BluDawg
03-09-2010, 09:50 AM
Is this the picture that you where referring to?
http://i968.photobucket.com/albums/ae164/Bludawg51/Cold%20Smoke/057.jpg

Chargrilled
03-09-2010, 01:23 PM
Something real similar!! Thats the idea, :sign0092:



Is this the picture that you where referring to?
http://i968.photobucket.com/albums/ae164/Bludawg51/Cold%20Smoke/057.jpg

SmokyOkie
03-09-2010, 01:35 PM
Wouldn't a flat large pan about the cheese do more to keep it cool that one below it? I mean, cold does sink doesn't it?

Chargrilled
03-09-2010, 01:44 PM
Wouldn't a flat large pan about the cheese do more to keep it cool that one below it? I mean, cold does sink doesn't it?

Yea but the cheese was at the level of the pan so as the cold air sunk it would fill er up and over flow onto my cheese, not to mention the heat comin from below, wanted to protect the cheese from the direct heat. Errr indirectly protect the cheese from indirect heat source that was firing from the fire box directly.:roflmaoha0:


:misbehaving::smack:

Chargrilled
03-09-2010, 02:11 PM
cheese turned out good, packaged most of it up for the freezer added some oil in each bag.

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN5536.jpg

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN5537.jpg

now on to my next adventure, capt. troy and CaptDan steelies are goin into brine tonite for a future smoke!!!

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN5538.jpg

Browneyedgolden
03-09-2010, 02:58 PM
You ready for 30lbs. Of pork I got the OK.

SmokyOkie
03-09-2010, 03:05 PM
cheese turned out good, packaged most of it up for the freezer added some oil in each bag.

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN5536.jpg

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN5537.jpg

now on to my next adventure, capt. troy and CaptDan steelies are goin into brine tonite for a future smoke!!!

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN5538.jpg

I've gotta get around to trying that myself. I really want to try Dan's method. It was the best smoked fish I ever had, but I've been having trouble finding the time for that big a project.

Joneser
03-09-2010, 04:15 PM
Looks good, Trav. I've not done any cold smoking yet.....unless you count smoking ribs in 10 weather.

Shiz-Nit
03-09-2010, 05:30 PM
pretty cool :thumbs up:

californiasmokin
03-09-2010, 06:40 PM
I was just talking to some friends about this!Perfect timing Trav!:thumbs up:

Why do you add the oil?

Chargrilled
03-09-2010, 08:31 PM
You ready for 30lbs. Of pork I got the OK.

BRING EM ON BROTHER!!!!:thumbs up: So nice to meet another awesome Q Jointer!!! Jim, thanks for hangin out, I know you missed your appointment but you'll have that on the big jobs!!!!:thumbs up::thumbs up::msn-wink:


Looks good, Trav. I've not done any cold smoking yet.....unless you count smoking ribs in 10 weather.
Know what that is all about brother!!!


I was just talking to some friends about this!Perfect timing Trav!:thumbs up:

Why do you add the oil?

The oil I found infuses into the cheese and helps with the consistency, the provolone started to get a tad bit dry during the smoking process so a few drops of oil helps esp since I am freezing them. Last year was garlic olive oil and you could taste a hint in there, and that was awesome, this year rosemary and tomato infused oil.:shrug:

Browneyedgolden
03-09-2010, 09:43 PM
Travis thanks for having me over it was cool talking to ya and having a few beers. sorry you guys missed out travis gave me some of that cheese he smoked today man is that stuff tastey! Also thanks for the rooster booster cant wait to try out smoky okies seasoning ive hear so much about it! we will have to hook up again soon. :thumbs up:

SmokyOkie
03-09-2010, 10:16 PM
Looks good, Trav. I've not done any cold smoking yet.....unless you count smoking ribs in 10 weather.

Brian, Backwoods owners don't have any problems with that.:shrug:

peculiarmike
03-09-2010, 10:55 PM
Using 3-4 briquets and some wood chips you won't get enough heat to cause a problem. Shouldn't need the ice pan unless it's warm outside.
I like the infused oil idea!

Capt Dan
03-10-2010, 10:29 AM
That smoked cheese will get better if you vac it and store in the fridge for a few weeks.:msn-wink: