posted by TedSheckler

Cold smoked cheese over the weekend. 

How does that work? Do you just light chips in that tube and that’s cold enough to just get smoke flavor? Was it good?

Anyone smoke anything good lately? I made more jerky but made it too spicy and it’s a bit much to eat (I’m good with spicy too, put some crazy hot sauce from the Internet on it). 

posted by iclfan2

How does that work? Do you just light chips in that tube and that’s cold enough to just get smoke flavor? Was it good?

Anyone smoke anything good lately? I made more jerky but made it too spicy and it’s a bit much to eat (I’m good with spicy too, put some crazy hot sauce from the Internet on it). 

There are pellets in the tube.  Light them with a torch, let it burn for about 10 minutes and blow it out.  Normal smoke tube routine.  I have a smoke box attachment on my smoker.  I did not run the smoker, only the fan.  Smoked the cheese for two hours.  Then wrapped in butcher paper and put it in the fridge for a day.  then you vacuum seal the cheese and let it age for two weeks.  Otherwise it is just too much of a smoky flavor.  We are them on Easter and it turned out amazing.  You have to do it on a cool day.  You need to keep the smoker under 80°.  That's why you just use a smoke tube.  

Over the weekend, I purchased a Bradley 4 rack smoker from a neighbor that rarely used it. It seems in pretty good shape. 

Anyone used one? Looking on their website and forums, seems like it is a pretty easy to use and operate. I was thinking of smoking some ribs and chicken during the week. 

Made jerky for the first time 

Looks good. Have a recipe you can share?

Looks good, what cut did you use, looks like you got it pretty thin. I love jerky off the smoker, usually just eyeball some Worcestershire, hot sauce, soy and some seasonings (garlic powder, pepper, crushed red pepper).

Justin, I’ve been meaning to make this recipe and it includes some good tips for making jerky.

https://heygrillhey.com/dr-pepper-jalapeno-beef-jerky/

I used two 3.5 pound eye of round. I cut them pretty thin and tried to keep them the same thickness but didn’t do very well. Next time I will put the meat in the freezer so it’s almost frozen and cut them a little thicker and evenly and then cut into smaller pieces after the cook. 

That being said it turned out way better than I expected. My recipe was garlic powder, paprika, kosher salt, pepper. I then put them in a ziplock overnight with 1/2 bottle of teriyaki in each bag. I also added soy sauce, and Worcestershire sauce sauce to each bag. Next time I plan on adding some hot sauce or jalapeños. I marinated about 16 hours. 

Cooked at 160 degrees on smoke setting and added a smoke tube in the smoker. The thinner pieces took about 4 hours, some of the thicker ones took 6. 

Sounds good!

Smoked some jerky today and reheated some cheddar jalepeno sausages from the store for 2 hours. Delish

I just got a new Bull Lone Star insert grill to replace my old one that lasted 13 years. 

This new one heats up so fast that it’s taking me some time to figure out how to keep it at a good grilling temp without going into the 500+ degree range. 

Early Father’s Day the gang got me a 36 inch Blackstone with I’d and all the extras…and was delivered fully assembled.

3 straight nights of using it….love it

Doing a pork butt on the pellet smoker tomorrow for the first time. Will post results tomorrow night. 

I did a brisket over the weekend. One of my best ever. I really get frustrated with brisket because i do it the same every damn time and get wildly different results. I honestly think when you do a brisket it's 70% how good the beef is you're using and the rest is what you control. Either way, good times.

I also smoked lobster tails a few months ago and made lobster mac and cheese with them (which i also baked on the pellet smoker). that was a great dish also if you are into that.

posted by Ironman92

Early Father’s Day the gang got me a 36 inch Blackstone with I’d and all the extras…and was delivered fully assembled.

3 straight nights of using it….love it

I love mine so much I got rid of my grill. Just keep a good seasoning on it and clean up after and your good to go. What have you made so far?

posted by justincredible

Doing a pork butt on the pellet smoker tomorrow for the first time. Will post results tomorrow night. 

It was good.

posted by sportchampps

I love mine so much I got rid of my grill. Just keep a good seasoning on it and clean up after and your good to go. What have you made so far?

Had angus burgers and toasted buns and onions on it too….outstanding

Did bacon and sausage patties, cracked a few eggs and also did French toast the next night. Bacon excellent and we just did the eggs to play with it some and the eggs were strangely the best eggs I have ever had.

Had brats, onions and peppers 

Tonight….bought a sweet looking package of steaks to sear after I get home from golfing this afte

posted by Ironman92

Had angus burgers and toasted buns and onions on it too….outstanding

Did bacon and sausage patties, cracked a few eggs and also did French toast the next night. Bacon excellent and we just did the eggs to play with it some and the eggs were strangely the best eggs I have ever had.

Had brats, onions and peppers 

Tonight….bought a sweet looking package of steaks to sear after I get home from golfing this afte

Our favorites are fried rice, Phillys, and breakfast scrambles.

I throw in a package of potatoes, sausage, eggs, and sweet peppers together. Then have gravy on the side for people who want it. 

Had some big old thick strip sirloins….was nervous at first wondering if I could get them done at the sear lever as it seared the top and then bottom quickly and center of steak still between 60-70 degrees. My wife likes hers done more than most and thought I might have to actually cut strips of steak but I turned 2nd burner down some and left the other 3 steaks on the sear burner.

Took some playing but man they were perfect (no clue how I went until about 5 years ago without a meat thermometer lol. We like our steaks about 133-135 and my wife prefers minimal pink of 150-155, at least she doesn’t dip it in ketchup lol

Heading on vacation for 8 days but when get back will he sausage/potatoes/chicken/onions/mushrooms/pepper mix

That Blackstone looks awesome. I wish I had the space for something like that. 

posted by justincredible

That Blackstone looks awesome. I wish I had the space for something like that. 

Only a few inches bigger than my combo gas/charcoal grill…but it’s not small or light and thank you Lowe’s for delivering it assembled

posted by justincredible

That Blackstone looks awesome. I wish I had the space for something like that. 

Don’t think about starting with a 22 or 28” because you will sell it and your grill or smoker to ale room for a 36” lol

Smoker Sunday:

pork shoulder

chicken drumsticks

suasages

artichoke dip

olives (for tapenade)

Worst take on grilling in history?

Your grill is filthy, has poor temperature control, and for some idiot reason has the heating element *below* the food so fat drips into it and catches fire. There’s a better way to cook: In your kitchen. https://t.co/gvolhBOhRu

— Josh Barro (@jbarro) July 1, 2021