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  • newbie

    I have been doing some cold smoking due to the fact it's cold outside. I have done some cheese and pepperoni. It comes out pretty good as far as I know due the fact that I don't know anyone else who does it (nothing to compare to). I have done hard boiled eggs for deviled eggs(bacon flavor filling).
    Question is how is smoked salt and peppercorns. How about nuts?

  • #2
    Welcome from Dayton!! Now go smoke some meat!!

    Never smoked salt n peppa but smoked sugar is good... and nuts are off the chain good!!
    Brian

    Certified Sausage & Pepper Head
    Yoder YS640
    Weber Genesis
    Weber 18.5" Kettle
    Weber Performer
    Misfit # 1899

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    • #3
      to the island of misfits. I know there are some here that smoke salt and other herbs and spices. I'm sure they'll be along shortly to help you out.
      sigpic
      Smoke Vault 24

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      • #4
        from Las Vegas! We have some decent threads of smoked nuts, I have done them twice, and both times I need more practice.

        Salt? No idea, can't be that hard, it all depends what you add to the salt for the final flavor profile I guess.

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        • #5
          I've done London boils, deer, bear, buffalo and elk pieces for jerky. I prefer natural smoke over that bottled stuff. I will look a the nut section for ideas. What could you use smoked besides a rub.
          I do like the barstool section. Sounds like some good ideas.
          I can see having fun and getting fat with the ideas I've seen so far.
          Love this forum!

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          • #6
            Great to have you join us gammaman, from North Dakota!
            Not sure if you do or not so I will suggest this in case you don't. Smoked cheese will have a much better, more mellow smoked taste to it if it is sealed and put in the fridge for a couple weeks to "mellow".

            Originally posted by gammaman View Post
            I can see having fun and getting fat with the ideas I've seen so far.
            Ya, I have found getting the elastic waist banded stretchy pants works well if your going to hang around here...
            --- --- --- --- --- --- ---
            www.OwensBBQ.com

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            • #7
              Welcome to Smoked-Meat Gamma. Keep looking around...we'll occupy your time one way or ta other
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Welcome from Central PA!!
                Jerry
                YS640
                Weber Performer Platinum
                Master Forge Gasser
                MES 40 x 2
                AMNPS x 2
                AMNTS x 2
                Vortex
                Taylor 808N x 2
                ET-732
                White Thermapen (so fast color can't stick to it)
                Blue Thermapen (Backlit)
                Q Matz

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                • #9
                  from Kentucky
                  I'm no Gynecologist
                  But I'll take a look at it

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                  • #10
                    Originally posted by CoffeeCreek View Post
                    from Kentucky
                    X2! from Kentucky!
                    Becky
                    *****

                    https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

                    Weber 22.5" One Touch Gold Kettle - Black
                    Weber 22.5" One Touch Gold Kettle - Copper
                    1993 Weber 22.5" Master Touch Kettle - Red
                    Weber 18.5" One Touch Silver Kettle - Budweiser
                    Weber Smokey Joe
                    Multiple Dutch Ovens and other Cast Iron
                    Pink Thermapen
                    Purple Thermapen

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                    • #11
                      I do vacuum pack my cheese after it sets out for a few hours. I try to wait at least 2 weeks, normally I stash 3-4 blocks to set for 5-6 weeks. The wife is REAL good at offering the cheese out to friends.
                      Thanks for the warm welcome. Yes you guys have a lot of ideas and will take up some of my time.

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                      • #12
                        Welcome Gamma, from Oklahoma! Haven't done it myself, but a buddy smokes salt all the time and loves it.

                        Have fun and happy smokin'!

                        Red
                        Southern Q Limo Jr.
                        Weber Premium Kettle 22"
                        BBQ Guru DigiQ DX2
                        Maverick ET-732

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                        • #13
                          Welcome from NW New Jersey!
                          sigpic
                          BGE XL
                          BGE Mini
                          MAK 1 star #385
                          Bradley OBS w/Mods
                          Weber 22.5 WSM
                          Weber 22.5 Kettle
                          Pit Barrel Cooker
                          La Caja China
                          Mini-WSM

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                          • #14
                            Welcome from Delaware!!


                            Drinks well with others



                            ~ P4 ~

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                            • #15
                              from Utah
                              Masterbuilt Stainless Steel 40"
                              Weber 22.5" WSM
                              Weber Performer W/rotisserie X2
                              Weber 22.5" Kettle Silver
                              Weber 22.5" Kettle Gold
                              Weber 1990 22.5" 3 Wheeler
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                              Pit Barrel Cooker
                              Maverick ET 73 and ET 732
                              6X8 A Maze N Smoker and Tube Smoker
                              Fastest Themapen on the market BLACK
                              The Vortex

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