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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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EZ Q or, why I only smoke one way now
>> >> Your idea sounds interesting. Cheese is so expensive that it would be >> cheaper to smoke them almost anything else as a gift! > > Yeah. Runs close to $4.00 per lb. depending on the cheese. Sis' and I > made roast beef and brie sandwiches yesterday and paid $14.00 per lb. > for the most delightful squishy runny brie! <drool> It was delightful. > I'd probably do Jack, Cheddar and maybe some Parm' or other firm cheeses. >> >> To cold smoke, what are we looking at? 150 degrees or so? > > Or less! Anything low enough to keep them from melting! A cardboard > chamber has been suggested. I can get thick styrofoam but am not sure > that would be such a good idea. > > I guess it depends on the length of the conduit, and I could always ice > it. > -- I would say you should stay below 80 degrees. |
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