jjsjrs wrote:


Takes a bit of experimenting with temps. These go on raw. Here are some a bit overdone. It is noted by seeing the band between the yoke and white. Notice the tan (smoke flavor on the outside of the white.

Lookin' good, I knew we needed a Cooking/How to area on here. We just can't get away from burning stuff, whether to heat or eat.
JA could add an area just for pellet/corn cookers and general cooking. Heck that would keep the whole site going in the summer/downtime months.

Looks good Jawquin. I believe the key to good bbq is experimenting. Unfortunately the Miss' doesn't let me experiment as much as I would like. I know my co-worker that has a green egg, if I see him on Monday mornings always asks me what I cooked or smoked over the weekend. He is always coming up with odd things that sound really good. I know one time he was telling me he smoked some cheese, don't ask me how he did it. I know he told me but I forgot.

Here are some links that he has shared with me.

www.dizzypigbbq.com
www.playingwithfireandsmoke.blogspot.com
www.dizzypigbbq.com/recipes.html
www.fredsmusicandbbq.com
www.nakedwhiz.com/nwindex.htm

To get real smoked cheese you have to smoke it when it is fresh, at a very low temp, under 100degreesF. If you smoke it after it has hardened/aged you will only get the smoke flavoring on the outside of the cheese and it will be strong on the outside and not penetrate into the cheese. An underground flew system smoker works great for cold smoking cheese or anything else to cold smoke. You have the fire away from what you are smoking with a pipe (clay tile works great, no metal) to the smokehouse/area, so that the smoke rises slowly up to that area while losing the heat from the fire. This is done with two different areas of course, the firepit/smoke producing area, and then the run up to the smoking area. You are looking at having something built into the ground to do this of course. You can also hot smoke (over 100F) with this set up, you just have to add more to the heat source.
There are a lot of people that think this is also true with meats, and I have to agree, a cold smoke does impart a deeper more even taste, while hot smoking (any temp above 100F) after fifteen minutes of smoking for the most part puts the smoke flavor on the outside of the meat. The pores of most meat will contract at that temp, no longer allowing the smoke to penetrate the meat very deep.
It all tastes good either way, but to really get the smoked flavor through out the product, cold smoking is far superior, and it also adds to the shelf life of the product.
I grew up on a farm and we smoked a lot of things, meat, wild game, fish, even vegies. My fathers best friend was a Master Cheese Maker from Italy, so I remember a lot of what he said about cheese, to bad I don't remember everything he said about making it since I've started making it a few years ago.

Everyone braggs about the taste of the food from the pellet grill and from one of those green eggs. I guess I will have to put all those $$$ we save on propane towrds a grill sometime soon.

Whe I downsized from my wood burning Klose to a Traeger I found a difference in taste. The all wood fire gave a deeper smoke flavor but the Traeger gives me the luxury of not tending fire every half hour(gets real old on a brisket cook for 18+ hours). As a grill the Traeger won't give the heat a good lump charcoal fire will, as a smoker it works very well.

Wow am I hungry now after reading this thread! This thread is great!

Going to do take a look in person at the Traeger and also the big green egg at a local dealer tomorrow. We will see if tomorrow is black Wednesday for me.

I had to find this thread again and bump it up. I'm off for a couple of weeks and am playing "master chef". I get bored with the same ol' same ol so have gotten out the smoking notes and am looking at playing with some new ideas.

It's winter and I get hungry.

Roasted a squash, some potatoes, and grilled a ribeye yesterday on mine. I love the flavor that the pellet grill gives the squash. I will never bake one in an oven again.

My wife still loves the pellet grill and she has never used it yet