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  1. #1
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
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    Default Cold Smokin' Cheese on the FEC-100

    My local grocery store had cheese on sale for $2.18/lb last week. So I loaded up with an assortment of 10 pounds.
    This is a first for me, so be gentle. I've read to smoke anywhere from 2 hours to 10 hours.
    So I took a chance on 3 hours in the smoke. We will see how it tastes this weekend.
    The load

    Fire in the hole with a covered #10 can

    Now that is some serious smoke. I'm not used to that.

    Temp is lookin' good

    Thin Blue?

    Taste test tomorrow.
    If it's not smoky enough, I may have to go with another round of smoke. Anybody ever do that before?
    Thanks for lookin'
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  2. #2
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    Default

    Need any help with the taste test? Can't wait to hear how it came out!

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  3. #3
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
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    Default

    Thanks Big Al.
    Sure, come on over. Got that 17# of smoked sausage, crackers, cheese and cold beer to wash it all down with.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  4. #4
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    Default

    How are you producing the smoke? I mean, I see the can with foil over it, but what is in the can and how are you keeping it lit?

    Double smoking will not hurt a thing. Most likely though, you will have more than enough smoke in 3 hours.

    I have found that the lighter the smoke and the longer the time, the better the result.

    Also, vac pac the cheese after you smoke it before you declare it to not have enough. Let it sit that way for a week or two before you judge it.

  5. #5
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
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    Default

    Smoky,

    There are 3 fully lit (ashed over) briquettes in the can and 2 chunks of wild cherry.

    I light the briquettes in a charcoal chimney and load them as needed. About every hour. Then just one or two at a time after the initial heat up. I only added one more chunk during the 3 hours.

    Vac Packed after they cooled to room temp.
    They have been in the fridge 4 days now. Gonna open one on Sunday and see.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  6. #6
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    Default

    Be sure to let us know.

  7. #7
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
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    Default

    Quote Originally Posted by SmokyOkie View Post
    Be sure to let us know.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  8. #8
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
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    Default

    The Grand Finale.
    Sliced em up with my little handy dandy, yard sale, $2, POS Rival Slicer with Mods.
    Ahhh, that smell when you open the bag is beyond words.
    Not much of a Smoke Ring.
    That must be common. This is my first round with cheese.
    OMG, the flavor of each variety is out of this world. If you have never tried smoking cheese, do so.
    "So, shut up and show me the cheese!"
    "OK"

    Pepper Jack



    Colby Jack



    Aged Cheddar



    Mozzarella

    Didn't slice, gonna save and shred that for pizzas.
    Thanks for lookin'. I do hope y'all will try this. Ya won't be sorry.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  9. #9
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  10. #10
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
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    Default

    Thank ya Okie. Good stuff.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

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