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» BBQ Weekend...
It's Smoking cheese day......... EmptyFri Mar 01, 2019 6:27 am by Icefever

» SOS - Save or Stillini
It's Smoking cheese day......... EmptyMon Feb 18, 2019 8:40 am by Mash

» Anyone for Stilton.
It's Smoking cheese day......... EmptyThu Jan 17, 2019 4:34 am by Icefever

» Today on the grill...
It's Smoking cheese day......... EmptyTue Dec 18, 2018 9:18 pm by Mark85

» Cheddar cheese.
It's Smoking cheese day......... EmptySun Nov 18, 2018 6:45 am by Icefever

» UDS.............
It's Smoking cheese day......... EmptyThu Oct 11, 2018 4:54 pm by Icefever

» BBQ Weekend...
It's Smoking cheese day......... EmptyTue Sep 04, 2018 3:25 pm by Icefever

» It's Smoking cheese day.........
It's Smoking cheese day......... EmptySun Sep 02, 2018 3:34 am by Icefever

» RE-named section.
It's Smoking cheese day......... EmptySat Aug 18, 2018 8:10 am by Icefever

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      It's Smoking cheese day.........

      Icefever
      Icefever
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      It's Smoking cheese day......... Empty It's Smoking cheese day.........

      Post by Icefever on Sun Aug 19, 2018 4:23 am


      Yes, today's the day..I wanted to get the Brinkman out yesterday to smoke a block of mature Cheddar. Alas, it was not to be...as I had to take down the old shed and erect a new bugger. I should have started the smoke off then got on with taking the old shed down, but I was so fixed on doing it I forgot....must be old age?? Smile

      It's a wee bit early at the moment, I give it another hour or so then get setup.....more to follow.
      Mash
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      Post by Mash on Sun Aug 19, 2018 6:58 am

      Haven't done any cheese for aaaaages
      Icefever
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      Post by Icefever on Sun Aug 19, 2018 8:28 am

      Mash wrote:Haven't done any cheese for aaaaages


      We buy smoked cheese but I've never got around to doing any until today. A couple of photos at the start...

      Pan of ice to help keep the smoke cool.

      It's Smoking cheese day......... 20180819_070401

      12 Slabs of very mature Cheddar....2kg in total.

      It's Smoking cheese day......... 20180819_070423
      Mark85
      Mark85

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      Post by Mark85 on Mon Aug 20, 2018 9:56 am

      How did you build your fire to stay cool enough?
      Mash
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      Post by Mash on Mon Aug 20, 2018 10:03 am

      good question - ICe?

      Mine is offset. I built a tunnel on the side off the bradley and make a ice condenser above the smoker. Cracking for cold smoke salmons. Yummity yum yum.
      Mark85
      Mark85

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      Post by Mark85 on Mon Aug 20, 2018 10:13 am

      Iv got a craving to do some salmon but was gonna wait till winter, I think with my setup I’d struggle to keep the temperature low enough as the weather is now
      Mash
      Mash

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      Post by Mash on Mon Aug 20, 2018 11:52 am

      YEah I agree. I normally 2 two whole fish (4 fillets each) in November.

      Overnight salting. Smoke. Vac pack. Freezer. Stash.
      Icefever
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      Post by Icefever on Mon Aug 20, 2018 3:03 pm

      Mark85 wrote:How did you build your fire to stay cool enough?

      I use a ProQ cold smoke generator.

      https://www.youtube.com/watch?v=T7j11-buJ8E

      That sits on the fire grate in the bottom of the Brinkman, next up above is the bowl of ice to help keep the smoke cold. Then the cheese went on the top grill, so the cheese is I would say getting on for 3 foot away from the ProQ.

      The burn went for 5 hours and use 4 lanes of dust, enough left over for another 2 hours.
      Mark85
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      Post by Mark85 on Mon Aug 20, 2018 3:30 pm

      Iv seen those things before. How much does the dust cost?
      Iv also seen a sieve tube/pipe that will smoulder those pellets the traeger smokers use
      Icefever
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      Post by Icefever on Mon Aug 20, 2018 6:29 pm


      Depends on what and where you shop...

      https://www.smokedust.co.uk/product-category/wooddust/
      Mash
      Mash

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      Post by Mash on Tue Aug 21, 2018 7:59 am

      That's a good burner.
      I like these. Makes loads, really quick and clean.
      https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.co.uk%2Fulk%2Fitm%2F183334992353
      Icefever
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      Post by Icefever on Sun Sep 02, 2018 3:34 am

      Just before we left for our holls, we did a little taste test...the first one which had 1.5 hours was ok a little light on smoke taste.

      The next was a 3.5 hours smoke, this was by far the best one for both of us.

      The last one of 5 hours was a smidgen to smokey for me but Mrs Ice was ok with it....as always it's all down to the taste buds.

      All we have to do now is vac-pack it when we return home and store it for a few months. if that's possible?? can't wait to get stuck into the next batch.

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