Whats smokin!!

[mowin]

Got something going on the pit!!!  Post it here so we can all drool while your eating.  

 

Perfect weather today for smoking some cheese.  I've got x-sharp Cabot and pepper jack.  There's also one small block of 15yr old cheddar in there. 

Using apple pellets in a smoke generator tube.  I'll smoke for 2-4 hrs or until I get the color I like.  Let's them sit uncovered in my project fridge overnight, then vac seal for probably 3-4 weeks.  

Edited January 15 by mowin

[crappyice]

Popped this in the smoker today for some smoke while home. Will finish inside early next week for a friend's family- she just finished her final chemo treatment for breast cancer 

Edited January 15 by crappyice

[mowin]

11 minutes ago, crappyice said:

Popped this in the smoker today for some smoke while home. Will finish inside early next week for a friend's family- she just finished her final chemo treatment for breast cancer 

Looking good.  Hope she's cancer free. 

[crappyice]

1 hour ago, mowin said:

Looking good.  Hope she's cancer free. 

Thanks...so far so good for her. Her next step is for her hubby to pick her/her out a new set of cans(her words...I'm not being insensitive!)!

[mowin]

16 minutes ago, crappyice said:

Thanks...so far so good for her. Her next step is for her hubby to pick her/her out a new set of cans(her words...I'm not being insensitive!)!

Nothing insensitive about that.  I'm glad they have a positive attitude.

Oh ya, pork is looking good. 

[Keith Nehrke]

Pork looks good; glad to hear your buddy's wife still has a sense of humor after breast cancer. It's a tough road.

[mowin]

Cheese got almost 6 hrs of smoke. Took a little longer than usual to get the color I like because the pit temps barely got over 32°.   It's in the fridge sandwiched between paper towels for a day or so.  I'll vac-seal and give it a extended rest in the fridge for a month to mellow out. 

[TimberGhost]

Here’s a Pork shoulder I smoked for pulled pork came out perfect 275 for approximately 11 hours 

[mowin]

27 minutes ago, TimberGhost said:

Here’s a Pork shoulder I smoked for pulled pork came out perfect 275 for approximately 11 hours 

Bark looks great.  

[TimberGhost]

1 minute ago, mowin said:

Bark looks great.  

It was , considering I use an electric smoker which does condensate a lot it seems to bark up in the last 2-3 hours and surprises me all the time . 

[2012-Taco]

I have 2 venison roasts brining right now, day 11, will smoke them tomorrow for pastrami.  I'll try to get a pic when they're done. 

Here's a pic of the finished product.  I'll vac seal it in 8oz. pkgs for future sammies. 

Edited January 18 by 2012-Taco
added pic

[mowin]

Just now, 2012-Taco said:

I have 2 venison roasts brining right now, day 11, will smoke them tomorrow for pastrami.  I'll try to get a pic when they're done. 

I'm almost out of the batch I made few weeks ago.  Might have to start a new batch soon. 

[2012-Taco]

4 minutes ago, mowin said:

I'm almost out of the batch I made few weeks ago.  Might have to start a new batch soon. 

I totally understand,  it goes fast. Makes the best Reubens!

[mowin]

Picked this up at sam's club for a future smoke.  Couldn't pass it up. 

 

[TimberGhost]

8 hours ago, mowin said:

Picked this up at sam's club for a future smoke.  Couldn't pass it up. 

 

Great Price , 21lber better have a lot of company to help you finish that ….. hint hint hint lol