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I tried putting a piece of cream cheese with it it was pretty good but not worth all the hype. What did you do?
What did you do?
Last night at my local pub the owners girlfriend asked me if I could smoke cheese in my offset but I replied that I wasn't sure. I went home and looked around on the web and didn't find anything helpful so today I put a little block of Parmesan cheese on the middle rack and made the teeny tiniest fire that I could (just to generate smoke, no heat) in the firebox.
The trick to cold smoking is that the temp has to stay under 90F which on a sunny day like today was is difficult but now moving deeper into fall and soon winter I have found that cold smoking is most certainly possible on an offset.
The fact of the matter is that I really, really, really want to make my own bacon and when I do I will put up a guide on how I did it.
How did it turn out Tag me when you do your bacon
When I make the bacon you can be assured that I will post it.
That krkovice (Czech word for shoulder) looked nice. Juicy and with a nice bark.
I know a guy that smokes cheese and uses something like this. Fill it with pellets and you’re good to go. https://images.pellet-grills.biz/l-m/pellet-smoker-tube-12-stainless-steel-tube-v-3929452753.jpg
I saw those but don't own one... and I won't use pellets (or charcoal) in my smoker. I just figured that I could make a tiny cherry wood fire. High maintenance but I only did it for four hours.
Honestly don't know how the cheese came out, it needs to sit wrapped in plastic (or something) for a week or so for the smoke to work it's way in and even though I had intended this to be a test run Pavlina just took the little piece of cheese and ran away with it.
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