usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 43

0 members and 43 guests
No Members online
Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

» Stats

Members: 969
Threads: 14,365
Posts: 157,537
Top Poster: PigCicles (10,055)
Welcome to our newest member, SmokyOkie
Page 1 of 2 1 2 LastLast
Results 1 to 10 of 18
  1. #1
    Join Date
    May 2008
    Location
    Frisco Texas
    Posts
    141

    Default Little Cheese action

    It is darn hard to keep the smoker real low, as in below 200 in Texas during the summer, but it worked out well.

    Wife really likes this stuff so we did again, makes great grilled cheese/turkey sandwiches and great quesadilla too.

    Blocks of Marbled Chedder and a Block of Mozzerella


    before


    after
    God Bless

    SmokinTexas


    Brinkmann Pitmaster Deluxe SFB
    36" Turkey Frier
    looking for another smoker/grill

  2. #2
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Put your foil on an aluminum pan filled with ice and dump the water/refill with ice as needed, it will help keep the cheese from melting on you........or atleast give you a fighting chance.
    FBJ

  3. #3
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Quote Originally Posted by Fatback Joe View Post
    Put your foil on an aluminum pan filled with ice and dump the water/refill with ice as needed, it will help keep the cheese from melting on you........or atleast give you a fighting chance.
    Never thought about that!!! Have to try it out. Was thinkin (<---we're all in trouble when that happens) Use a aluminum dryer vent clamped into the top of you stack and pipe that sucker into a "smoke box" with a vent. Your own lil smoke house,...sort of without the heat. HUMMMMMMMMMM

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Trav - you should talk to Peculiarmike about his cheese smoker. He does something similar with an ECB and it works great.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    May 2008
    Location
    Frisco Texas
    Posts
    141

    Default

    all great ideas.
    thanks guys.


    ps. could use some feedback on my saturday smoke...any heads up would be good.
    it is in the Pork section "little Saturday smoke"

    thanks men
    God Bless

    SmokinTexas


    Brinkmann Pitmaster Deluxe SFB
    36" Turkey Frier
    looking for another smoker/grill

  6. #6
    SmokyOkie Guest

    Default

    I have the same problem in the summer. I do all mine in the spring and fall and then vaccu-pak it.

    I use a CI smoke box on top of en electric hot plate. I seems to generate a lot of smoke without too much heat.

    Joe's right though, you ought to check with Mike and look at his device.

  7. #7
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Quote Originally Posted by SmokyOkie View Post

    I use a CI smoke box on top of en electric hot plate. I seems to generate a lot of smoke without too much heat.

    I do the same thing here......but still need the ice......damn Florida.
    FBJ

  8. #8
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Quote Originally Posted by PigCicles View Post
    Trav - you should talk to Peculiarmike about his cheese smoker. He does something similar with an ECB and it works great.
    Now that you say that I remember a conversation with him at the round up. He mounted a lil radio shack fan and everything! He used pvc out of the smoker with an AL dryer hose attached. Great idea, that was with an ECB, I called it the wired R2D2. Only uses like 3/4 briquettes.

    I will have to like Mike elaborate on the process but he said it worked great.

  9. #9
    SmokyOkie Guest

    Default

    Quote Originally Posted by Fatback Joe View Post
    I do the same thing here......but still need the ice......damn Florida.

    Even in the Stumper with the door cracked?

  10. #10
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Yep...........that damn black just soaks up the sunlight. The cheeze doesn't melt immediately, but it does melt before I go to take it off if I don't use the ice.
    FBJ

Page 1 of 2 1 2 LastLast

Similar Threads

  1. Smoked some Cheese...
    By ds7662 in forum Cheese
    Replies: 11
    Last Post: 03-10-2008, 10:15 PM
  2. Cheese Smoke
    By peculiarmike in forum Cheese
    Replies: 7
    Last Post: 03-05-2008, 08:58 PM
  3. Cold smoke some cheese....
    By Geek with Fire in forum Cold Smoking
    Replies: 7
    Last Post: 02-13-2008, 01:37 PM
  4. Cheese soup
    By TX Sandman in forum Veggies and Sides
    Replies: 2
    Last Post: 02-02-2008, 05:35 PM
  5. Turbo Cheese Smoker
    By peculiarmike in forum Cold Smoking
    Replies: 5
    Last Post: 01-21-2008, 11:19 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1