mark70 Posted December 2, 2017 Share Posted December 2, 2017 First go with the csg. Piece of cheddar and butter in the Joe. Going to try the butter for 4 hours and the cheese for 6. So far so good. If this goes well half a side of salmon goes on tonight Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted December 2, 2017 Share Posted December 2, 2017 Keep us posted if it's a success. Quote Link to comment Share on other sites More sharing options...
Wade Posted December 4, 2017 Share Posted December 4, 2017 Careful you don't over smoke that cheese. 6 hours is a long time. Quote Link to comment Share on other sites More sharing options...
mark70 Posted December 4, 2017 Author Share Posted December 4, 2017 It’s in the fridge settling hoping to try some later tonight smoked salmon came out well after 12 hours. Pleased so far. Quote Link to comment Share on other sites More sharing options...
mark70 Posted December 4, 2017 Author Share Posted December 4, 2017 Ok not a total success but nice all the same. Cheese had dried out a bit too much. It had cracks in coming off the smoker. Shall try a shorter smoke next time as hinted at by Wade. Saying that still nice smoked taste with Chilli jam and a nice glass of chilian Sauvignon smoked salmon a success though bacon should be cured by Friday and I will smoke half of it Sunday with a bit of luck any suggestions welcome 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted December 4, 2017 Share Posted December 4, 2017 How long are you going to smoke the bacon? Don't forget to post photos of it in the smoker Quote Link to comment Share on other sites More sharing options...
mark70 Posted December 5, 2017 Author Share Posted December 5, 2017 Not sure Wade. Maybe 12 hours? The instructions with the ProQ say 2 burns of 12 hours. It said the same for the Salmon but I found 12 hours plenty Quote Link to comment Share on other sites More sharing options...
Wade Posted December 5, 2017 Share Posted December 5, 2017 It will depend on what kind of salmon you are wanting to produce. Traditional smoked salmon sides will take about 18 hours to get the moisture content down sufficiently and the texture right, but smoked salmon fillets (that you will later cook or hot smoke) are fine with about 8 hours. Quote Link to comment Share on other sites More sharing options...
Justin Posted August 8, 2018 Share Posted August 8, 2018 Never thought I would say this but wish it would cool down so I can get to cold smoking journey, 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 9, 2018 Share Posted August 9, 2018 It is 15.9 degs outside, wow, alas it is raining. so not cardboard so no smoker today, I need to get a gazebo to keep the rain off in my small garden Quote Link to comment Share on other sites More sharing options...
sotv Posted August 9, 2018 Share Posted August 9, 2018 Couple of cool nights temps in single figures for most parts of the country forecast for tonight and tomorrow night. Forecast dry here certainly in the Staffs from 11pm to 8am both nights ideal time for bacon overnight or cheese for a couple of hours early in the morning Quote Link to comment Share on other sites More sharing options...
Justin Posted August 9, 2018 Share Posted August 9, 2018 In Essex rain supposed to stop 9 tonight then 13 until 9amwhen it goes to 15.....so 5am smoke for cheese. No thanks. to busy working during the day for that, pus late night playing darts tonight Friday looks good 6 am 10 degs rising to 17 at 10am and not going above 17 all day, in fact at 4pm 16 degs so may do some cheese then maybe 6pm Quote Link to comment Share on other sites More sharing options...
sotv Posted August 9, 2018 Share Posted August 9, 2018 (edited) You may already know this if you have the ProQ smoke generator? If I am just doing cheese I only fill 4 parts of the maze with wood dust following the path from the candle lighting part. as that will last 2-3 hours easily for me. I only fill it up completely if cold smoking through the night and lasts 10-12 hours, If I dry, the wood dust out in the microwave for 15-20 seconds before putting it in the maze, it burns better than just adding it straight to the maze out of the bag. p.s. If you have a Morrisons by you, they are selling the Wykes Farm Mature at the Deli Counter not the big cheese displays for £5 a KG comes pre-wrapped in 1kg blocks, has a minimum of 2 months shelf life. I chop it up into 3 seperate pieces and cold smoke for 2.5 hours. One of the better Cheddar's I have smoked overall and a decent price. Apple or Silver Birch dust works well with it for my tastes. Got a Kg ready to do on Saturday morning, if the dry @ 8 degrees forecast happens around 5-6am Edited August 9, 2018 by sotv Quote Link to comment Share on other sites More sharing options...
Justin Posted August 9, 2018 Share Posted August 9, 2018 No Morrisons near here. But good tips. I figure 4 hours for cheese. Thank you. Quote Link to comment Share on other sites More sharing options...
Justin Posted August 9, 2018 Share Posted August 9, 2018 I have in mind to build a little rain shelter for my cardboard smoker. Should be simple build. Time to get the jigsaw and dremel out Quote Link to comment Share on other sites More sharing options...
Wade Posted August 10, 2018 Share Posted August 10, 2018 15 hours ago, sotv said: Mature at the Deli Counter not the big cheese displays for £5 a KG comes pre-wrapped in 1kg blocks, has a minimum of 2 months shelf life. Yes,that is great about the hard cheeses. Be careful though with some of the softer cheeses as they do have a "Use by" date. Quote Link to comment Share on other sites More sharing options...
Justin Posted August 10, 2018 Share Posted August 10, 2018 I thought general advice is buy cheapest mild and smoke it to make it wonderful. Mature cheese not worth it if smoking Quote Link to comment Share on other sites More sharing options...
sotv Posted August 10, 2018 Share Posted August 10, 2018 I always smoke mature when it comes to cheddar's personally, the bite is still there after smoking. Hoping to pop to Lidl today as it is Spanish week and they have a couple of good cheeses from Spain. The Manchego smokes well and does a lovely bit of Welsh Rarebit when grated and melted. There are a few other Spanish Cheeses on offer this week as well. Not tried them yet, but always looking to try new cheeses. Got a Chunk of Gouda and Jarlsberg just ready for eating after being sitting in the fridge for 2 weeks after smoking. So looking forward to them on the cheeseboard the weekend to try. Quote Link to comment Share on other sites More sharing options...
Justin Posted August 10, 2018 Share Posted August 10, 2018 You are the cheese monster. nice. Sun is out here and it is heating up fast..... Quote Link to comment Share on other sites More sharing options...
sotv Posted August 10, 2018 Share Posted August 10, 2018 (edited) I have converted my sister. So she brings me a wider variety of cheeses (mainly from Costco) for us to try. Really enjoyed the Gruyere I did that they sell there, a few months ago. The difficult part is working out the right wood dust./blend that suits your taste and to a certain degree the cheese. I tend to stick to the lighter ones like Apple/Silver Birch/Beech going to order some sweet chestnut dust to try when the weather cools down a bit,, as heard that works very well with cheese and fish for smoking It is all good fun, cold smoking when the weather isn't conducive to Hot Smoking so much in the winter months Edited August 10, 2018 by sotv Quote Link to comment Share on other sites More sharing options...
Justin Posted August 10, 2018 Share Posted August 10, 2018 I have about 5 dusts here so as per usual I will make use of what i have and make it work. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 10, 2018 Share Posted August 10, 2018 19.6 degrees outside, but it is raining again A shower i think Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 10, 2018 Share Posted August 10, 2018 I can see the black clouds rolling in to the East Midlands. Update as I am typing, it’s raining! 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 10, 2018 Share Posted August 10, 2018 7-9 degrees tonight! Quote Link to comment Share on other sites More sharing options...
Justin Posted August 10, 2018 Share Posted August 10, 2018 Rain due to stop about 6 7pm here so risk of staying dry and cardboard smoke on eek. need a shelter....do not have time to build one yet Quote Link to comment Share on other sites More sharing options...
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