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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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