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Thread: Smoking Tips

  1. #11
    Team LGK x-wingcamewest's Avatar




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    I smoked a couple bricks of cheese today. Used some pecan. we are going to munch on it tonight during the game
    I'm younger than my tongue, and older than my teeth.

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    I'm Back Homer Simpson's Avatar




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    Quote Originally Posted by x-wingcamewest View Post
    I smoked a couple bricks of cheese today. Used some pecan. we are going to munch on it tonight during the game
    How did it turn out? What temp and for how long did you smoke them for?

  3. #13
    Team LGK x-wingcamewest's Avatar




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    well, sorry for not getting back sooner, phone and internet have been down at the pole for two weeks, just got reconnected today. Any ways, you need a very cool day, only the coolest you can get in So Cal, here in the out back the average day time temp these days is about 31. you don't need much heat, just enough, and I mean just enough to keep your wood smoking. Depending on how big the brick is, smoke it between 45 mins to an hour.
    I'm younger than my tongue, and older than my teeth.

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    Sick Geno ya plug P. Diddy's Avatar




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    i reeeeeallllyyy thought this was going to be a different topic in here...oh well...

    so i want to learn how to smoke, i frequent phil's bbq in san marcos and i love their shoulder, brisket and ribs...is it because they smoke the meat that the meat is so juicy and tender?

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    OFF the Bandwagon salami's Avatar




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    I think I'll build a cold smoker this weekend.

  6. #16
    2nd Scoring Line Chateau Bow Wow's Avatar




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    Here is a video showing a cheap way to make cold smoke with an existing grill.
    [nomedia="http://www.youtube.com/watch?v=sivMMDnUEpc"]YouTube - Build A Cold Smoker[/nomedia]

    Another option if you have a grill/smoker with a smoke stack, you can put a rack on top of the stack then put your food on the rack then cover with a cardboard box.
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  7. #17
    Win it again..for Tanner! nosoupforyou's Avatar




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    Quote Originally Posted by P. Diddy View Post
    i reeeeeallllyyy thought this was going to be a different topic in here...oh well...

    so i want to learn how to smoke, i frequent phil's bbq in san marcos and i love their shoulder, brisket and ribs...is it because they smoke the meat that the meat is so juicy and tender?
    rendering the fat at the right temperature is what makes the meat juicy and tender. the smoke gives the meat additional flavor goodness.
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    Quote Originally Posted by Chateau Bow Wow View Post
    Here is a video showing a cheap way to make cold smoke with an existing grill.
    YouTube - Build A Cold Smoker

    Another option if you have a grill/smoker with a smoke stack, you can put a rack on top of the stack then put your food on the rack then cover with a cardboard box.

    No way man, too easy....I think I'm going to start with an old water heater and see what happens.

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    2nd Scoring Line Chateau Bow Wow's Avatar




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    Quote Originally Posted by salami View Post
    No way man, too easy....I think I'm going to start with an old water heater and see what happens.
    How about a toilet water tank!






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    Win it again..for Tanner! nosoupforyou's Avatar




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    that's some smoky ass cheese!
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