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Old 09-01-2013, 11:13 PM   #1
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Hot & cold smoking

Had a brisket and some gouda and provolone cheese, I'm really glad my half-assed cold smoking rig worked, (with the help of an ice pack) even on this warm evening. The store was out of yukon gold potatoes for the tater salad, so I used some other kind that kind of looked like them but they sucked. still good food though.
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Old 09-01-2013, 11:24 PM   #2
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I might need some help from bosko on my photography skills.
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Old 09-01-2013, 11:39 PM   #3
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Looks mighty good Sir!
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Old 09-02-2013, 10:02 AM   #4
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I'd eat that!
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Old 09-02-2013, 05:23 PM   #5
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All looks great!
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Old 09-04-2013, 11:28 PM   #6
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Can you give some details on the cheese smoke ? Temp, time, wood used. Thanks
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Old 09-05-2013, 12:31 AM   #7
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Well this was my first attempt at smoking cheese, I got lucky that it turned out really good. The ambient temp was about 105, which is why the cheese was sitting on an ice pack. The wood I used was a mix of pecan and mulberry, for about 4 hours. It had a strong smoke flavor all through the cheese, maybe slightly over for the prov, but went really well for the gouda. Next time I would like to use alder wood if I can get some. It's a work in progress, but I had really good luck on the first try, so maybe not!
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Old 09-05-2013, 08:37 PM   #8
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Practice makes perfect, and as long as you have fun it's all good.
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