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Welcome to our newest member, SmokyOkie
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  1. #11
    Join Date
    Mar 2009
    Location
    Loganville, GA
    Posts
    12

    Default

    Quote Originally Posted by SmokyOkie View Post
    Have you ever smoked Mozz and then packed it in herbs and oil?


    MMMMMMMMMMMMMMMMgood stuff Maynard!
    I'm intrigued... What herbs and oil did you pack it with. I might like to try this very soon.

    Also, I've noticed mention of letting it sit for a while after it's been vac'd. Is it better the longer you store it? Can you freeze it and still have the smoke flavor increase?

    Sorry for all the questions, but like I said, I'm intrigued....
    Last edited by SteevieG; 03-13-2009 at 12:45 PM. Reason: add a ? instead of a ..

  2. #12
    Join Date
    Feb 2009
    Location
    Quincy, IL
    Posts
    234

    Default

    Can you keep the temp that low on a regular smoker or do you need an electric? I have been buying smoked mozz from the store for a lasagna I make. I should do it myself.
    Is it wrong to want a beer at 6 am when I fire up the smoker?

  3. #13
    SmokyOkie Guest

    Default

    It's easier to keep the temps down w/o the electric.

    The electrics only come on when the temp is below 150-175.

    The best idea is to first, do it when it's cold out, then use a very small heat source that is hot enough to produce smoke. If you search "cheese" you will find a lot of threads on the subject.

  4. #14
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,617

    Default

    still some unanswered ???
    Life @ Home Party Grill
    Char.broil smoker with side fire box
    Grand Cafe Model CG108ALP Out Door Kitchen
    Bradley Smoker
    probally every acces. and gadget known to man
    Fat Family BBQ Team Banner

  5. #15
    SmokyOkie Guest

    Default

    Oh, the herbs and oil?

    Use whatever herbs you like. Fresh is always best IMHO. If you vaccusuck it you will need to stop the suction before the oil gets to the top. You can also just pack it in a ziplock.

    Once again, I am talking about FRESH , high moisture Mozz as opposed to pizza cheese. The little balls of mozz do well too.

    It will not freeze well, but will keep nearly forever in the fridge.

    There you go Jake, is that everything?

  6. #16
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,617

    Default

    i think so, i gotta go back and re read it all, i got a new phone that i can get the q on it so it should help me stay up to date, i just gotta figure it out
    that should help me stay in the loop, looking to catch uo on sunday if i can switch my days off
    Life @ Home Party Grill
    Char.broil smoker with side fire box
    Grand Cafe Model CG108ALP Out Door Kitchen
    Bradley Smoker
    probally every acces. and gadget known to man
    Fat Family BBQ Team Banner

  7. #17
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

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