Cooking and Smoking

[jimsbarbecue]

Smoked some cheese on the MAK. Only used a Amazen tube smoker in the MAK super smoker. On the first rack put a half pan to divert the smoke around the edges.Will know in a few months how it worked out.

Then cooked up some weekday lunch (Chicken Thighs) Rub used was Slap Yo Daddy chicken rub. Cooked on the drum with Pellet dust in the divertor. Used the dust because of short cook time. The photos shows it smoked like a train. I make my own dust. This was very good, get yourself some of this rub!

 

[scooter]

Jim, how did you get your drum lid to lay flat? Mine is bowing ever so slightly but enough to bug me.

 

[jimsbarbecue]

I bent it by rolling over a welding cylinder. It took a lot of effort.

 

[TentHunter]

That chicken looks really good and moist. Is that sauce under the skin or just more of the rub?

 

[RickB]

I haven't seen thighs like that since...well never mind. Excellent job!

 

[RickB]

Jim do you rest that cheese for months? How long did you leave it in the smoker. Ambient temp? I try to smoke mine when the cheese never sees more that 50 degrees. That way it never sweats out. What kind of temps did you see in the box? Thx for the info.

Rick

 

[Meat Man]

Great pics Jim.

 

[TentHunter]

I try to smoke mine when the cheese never sees more that 50 degrees. That way it never sweats out.

Yes, sweaty cheese can pick up some horrible creosote flavors. It can also become crumbly and get a grainy texture during the rest period.

 

[jimsbarbecue]

Jim do you rest that cheese for months? How long did you leave it in the smoker. Ambient temp? I try to smoke mine when the cheese never sees more that 50 degrees. That way it never sweats out. What kind of temps did you see in the box? Thx for the info.

Rick

First time smoking cheese the temps about 60-70 the cheeses did sweat a little. 2hours of smoke.

 

[cowgirl]

Looks delicious Jim! I used some Slap Yo Daddy last night for the first time. Really tasty stuff!

 

[TentHunter]

First time smoking cheese the temps about 60-70 the cheeses did sweat a little.

Did you let the cheese air dry on a rack for an hour or so to form a rind before smoking it?

 

[jimsbarbecue]

Here we are nearing the end of July and most of the cheese I smoked at the beginning of this thread is gone. There still is some cheddar left which I did the most of for mac and cheese.
This time of year low temps would be a little harder to get. The photo is the smoker box temp in the afternoon.

Can still do nuts and spices,cheese maybe would need to do at night. Makes a great staging area for dinner.

The spices and nuts last a long time. This is a photo of the first trial run. Since then we have smoked more salt and Money rub and almonds.

I do like this a lot.We have used it with just the Amazen tube smoker too.

 

[Ducaticraig]

With the smoker box could one just take it off, use a little degreaser, and hose it off to clean? I may just have to get one. Smoking cheese and nuts have been fun to do ever since I bought my MAK.