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OT: What is That Delightful Smell?

Im watching the football game so forgive me if others have made these suggestions.
Have the temp under 80
Wrap the cheese for at least a week to have the flavors mellow. I like 2 weeks
Use fruit or nut wood. Other woods suck
 
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Smoked a tri tip today . Cooked it to 125 in the trager then seared it on the Weber . And out great.
My favorite way to finish tritip off when I reverse sear is to use a cast iron skillet with some butter and fresh rosemary. Then I let it rest for 10-15 mins before slicing. It turns out perfect every time!
 
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My favorite way to finish tritip off when I reverse sear is to use a cast iron skillet with some butter and fresh rosemary. Then I let it rest for 10-15 mins before slicing. It turns out perfect every time!
I might try that , it does sound fantastic.
 
Im watching the football game so forgive me if others have made these suggestions.
Have the temp under 80
Wrap the cheese for at least a week to have the flavors mellow. I like 2 weeks
Use fruit or nut wood. Other woods suck
Have you done enough smoking to discern a difference between fruit and nutwood? I haven't smoked with nutwood.

If the cheese that I smoked with cherry doesn't mellow out more, I will switch to Apple and never change. I do recognize, though, that it was only 2 days, so we'll see what happens.
 
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Have you done enough smoking to discern a difference between fruit and nutwood? I haven't smoked with nutwood.

If the cheese that I smoked with cherry doesn't mellow out more, I will switch to Apple and never change. I do recognize, though, that it was only 2 days, so we'll see what happens.
For my tastes, nutwood is a bit stronger flavor than fruit woods. I stay away from the hardwoods (mesquite, oak, hickory) for cold smoking. They are too smokey for me.

I love the winter due to easier cold smoking. I will be making some lox and smoked cooper next Monday. I have a mix of apple and cherry.

Edit. My favorite nutwood is beech. The reason is that I had a few beech trees around so I had free fuel and aromatics. I like to use what the surrounding environment provides.
 
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For my tastes, nutwood is a bit stronger flavor than fruit woods. I stay away from the hardwoods (mesquite, oak, hickory) for cold smoking. They are too smokey for me.

I love the winter due to easier cold smoking. I will be making some lox and smoked cooper next Monday. I have a mix of apple and cherry.

Edit. My favorite nutwood is beech. The reason is that I had a few beech trees around so I had free fuel and aromatics. I like to use what the surrounding environment provides.
I haven't used it, but what are your thoughts on maple? I read is fairly mild for a hardwood.
 
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I haven't used it, but what are your thoughts on maple? I read is fairly mild for a hardwood.
I'm not a fan at all. I used it for a month and my smoker was trashed. The taste was ok, but the juice was not worth the squeeze.

I would deep clean the smoker once a month for about 4-5 hours using cherry and apple. When I used maple, it took me 2 days and about 14 hours to clean it.

To clarify. This was a commercial smoker. That ran about 60 hours a week.
 
I'm not a fan at all. I used it for a month and my smoker was trashed. The taste was ok, but the juice was not worth the squeeze.

I would deep clean the smoker once a month for about 4-5 hours using cherry and apple. When I used maple, it took me 2 days and about 14 hours to clean it.

To clarify. This was a commercial smoker. That ran about 60 hours a week.
Man, I'm glad you clarified. I was like, "Clean?"
 
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I just wish the moderators would require that posters to this thread be also required to post their home addresses. I'm tired of driving around Pennsylvania looking for smoke coming from backyards.
Pssst! What is it worth to you to get the address of a certain stone guy? He is an awesome chef!
 
Anybody ever smoke peppers? Have we discussed this already? Too lazy to go back and read.
I have made bacon wrapped jalapeño poppers in the smoker. They were good but I didn't render the bacon down right. I should have smoked them then finished on the grill or oven to cook the bacon right.
 
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I'm tired of driving around Pennsylvania looking for smoke coming from backyards.
snoop-dogg-blow.gif
 
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I have made bacon wrapped jalapeño poppers in the smoker. They were good but I didn't render the bacon down right. I should have smoked them then finished on the grill or oven to cook the bacon right.
I always finish them in the broiler to crisp up the bacon. I usually smoke them at around 240-250 so the fat renders. After about an hour and a half, I move them to the broiler to crisp the bacon. End up delicious!
 
I have made bacon wrapped jalapeño poppers in the smoker. They were good but I didn't render the bacon down right. I should have smoked them then finished on the grill or oven to cook the bacon right.
I par cook the bacon before wrapping the pepper.
You could also stretch the bacon by sliding the back of your chef knife. Then use half the amount of bacon. Which I frown upon.
 
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Ok added tip. And this one was mind blowing to me as a kid.

Get a baking sheet. Line it with parchment. Pre heat oven to 350. Lay a single layer of bacon. Par baked 8 mins. Perfect for me is 17 mins.

If I helped 1 guy with this, it was worth it! 🙂
 
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Pssst! What is it worth to you to get the address of a certain stone guy? He is an awesome chef!
It use to be a lot more until my Financial Advisor put me half in a company called FTX and the other half in an electronic car company.

I still look diligently at the frozen dessert section of my Southwestern Pennsylvania grocery store looking for his world famous Cheesecake.

We are talking about the same dude right?

The Swedish Chef from the Muppets who is field hockey nut?
 
It use to be a lot more until my Financial Advisor put me half in a company called FTX and the other half in an electronic car company.

I still look diligently at the frozen dessert section of my Southwestern Pennsylvania grocery store looking for his world famous Cheesecake.

We are talking about the same dude right?

The Swedish Chef from the Muppets who is field hockey nut?
Lol, yep, same guy! And you can find his cheesecakes on the dessert menu of restaurants if you go diametrically oposite where you are currently looking.

Great description, I am stealing that one.
 
And no WexfordWarrior, don't get me some tomorrow. I still have a will to live a bit more.

Got to see Zain's kid through the system.
 
Ok added tip. And this one was mind blowing to me as a kid.

Get a baking sheet. Line it with parchment. Pre heat oven to 350. Lay a single layer of bacon. Par baked 8 mins. Perfect for me is 17 mins.

If I helped 1 guy with this, it was worth it! 🙂
I don't understand the par bake part. Tia
 
My daughter's best friend got married over Christmas/New Years break and wanted us to cook for her wedding. The things you will do for your almost children. Love this girl dearly.

The result is in on the final numbers of pounds of meat through the smokers. 1953 pounds of pork, beef, turkey and sausages. That is the raw weights. This is my second biggest year. Hopefully not to be repeated. Smoker is now in hibernation and shall not be brought out until the Real March Madness of NCAA Wresting week. Nothing like trying to maintain heat in negative temps. Wind chill was as low as -30. Had to put my modified chimney on the Green Mountain after wheeling it into the garage. Ran the vent out the back window and kick on the heat. Finally managed to maintain heat and get a smoke going. Cars sure smell good.
 
My daughter's best friend got married over Christmas/New Years break and wanted us to cook for her wedding. The things you will do for your almost children. Love this girl dearly.

The result is in on the final numbers of pounds of meat through the smokers. 1953 pounds of pork, beef, turkey and sausages. That is the raw weights. This is my second biggest year. Hopefully not to be repeated. Smoker is now in hibernation and shall not be brought out until the Real March Madness of NCAA Wresting week. Nothing like trying to maintain heat in negative temps. Wind chill was as low as -30. Had to put my modified chimney on the Green Mountain after wheeling it into the garage. Ran the vent out the back window and kick on the heat. Finally managed to maintain heat and get a smoke going. Cars sure smell good.
My mind just went to the time I found a pack rats nest on top of my 6.0 Chevy engine.
 
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Creek Side, I have been told I am strange, mostly by my wife. Now I know there are two of us, that have over-watched what seems to be a bit of fringe maybe even cult favorite type film. Definitely a hidden gem, and on my list of all time favorites. It's hard to find a compare to describe it.

I have seen it at least 10 times as well, admittedly, probably several in the same week, maybe a couple even back to back. Guy Ritchie, films all seem to be a little unique in their own way.
Creekside

I have some good news for you. I am not thrilled about the cast changes but that is to be expected.


PS - I just watched it again, and Googled sequel just on a whim....
 
Creekside

I have some good news for you. I am not thrilled about the cast changes but that is to be expected.


PS - I just watched it again, and Googled sequel just on a whim....
Sweet! I'm nervous thinking about how it will compare with the original. Being a series is something I wouldn't have expected at all. It's funny that you decided to search a sequel and there was information about one waiting for you to see. Lol.
The casting changes make me pause a bit since the cast had so much to do with what made the original so good (obviously). I'll be waiting and give it a chance.
 
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