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On the bbq at 7:00 Wrapped at 4:00 didn’t finish until 2:00 I’m being told their perfect but I burned my tong so bad on a smoked hot dog I can’t taste anything.

On the bbq at 7:00 Wrapped at 4:00 didn’t finish until 2:00 I’m being told their perfect but I burned my tong so bad on a smoked hot dog I can’t taste anything.

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[–] • 0 pt

When I'm doing a butt I wrap (and add honey and lots of butter) at around 150F, it helps get through the stall and tbqh, after about 4 hours the meat has absorbed about as much smoke as it's going to.

I did try something interesting today though, I tried to use my offset to cold smoke a piece of cheese. Ask me more if you are interested.

[–] • 1 pt

I tried putting a piece of cream cheese with it it was pretty good but not worth all the hype. What did you do?

[–] • 0 pt

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.

[–] • 1 pt

How did it turn out Tag me when you do your bacon

[–] • 0 pt

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