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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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On Fri, 08 Oct 2010 20:16:38 -0500, Omelet >
wrote: >In article >, > Gene > wrote: > >> >> Pics at http://www.olp-inc.com/smoke-hollow-smokers.php >> > >> >Looks interesting. :-) >> > >> >I've been wanting to try smoking cheese for Christmas gifts. An >> >alternative for me would be to build a small smoke chamber and run a >> >conduit off the chimney from my offset. >> > >> >Thanks! >> >> As I said before, I have no idea if this can cold smoke. Ann would say >> I am much better at "cutting the cheese" than anything else ![]() > ><snicker> Not the gaseous emission I was looking for, thanks. ;-p >> >> 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. Did some checkin....80-90 degrees I guess. How bout A cardboard box, some wood chips, and a hot plate? |
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