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Old 12-26-2007, 12:07 PM   #11
Join Date: Jan 2006
Location: Central Pennsylvania
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You might want to try smoking some cheese. Just remember it only takes about 10 minutes once you get the smoke up. Start with an inexepensive store brand cheddar. I use a stove top smoker. I will create sawdust bu cutting up apple limbs with a circular saw. Never use a chain saw as bar lubricant can be poison. I'll put the sawdust in the pan and set it on the heat. When it begins to smoke I will get the cheese out of the refrigerator and put it in the smoker, close it and in about the time it takes to drink a beer the cheese is smoked. Remove it. Let it cool. Wrap tightly in plastic wrap. It generally tastes better the second day...if any survives.

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Old 12-26-2007, 12:16 PM   #12
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thats a good idea MJK, and with a cold smoker you don't have to worry about the cheese melting or cooking!

I'm going to build me a cold smoker I think.

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Old 01-06-2008, 01:14 PM   #13
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I love cold smokers. Just wished I actually had the motivation to use it more often.

To get back to the original question-ish type thing....personally I prefer pellets. No risk of them catching fire and burning out too fast like dust, doesn't take forever to get them going like chunks, more versatile than disks.

But if you really get hooked on smoking, you're gonna have to go to either dust or chunks at some point. Reason being you're not going to find many disks or pellets in those really underappreciated woods like apple, pear, lemon, walnut etc.
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Old 01-07-2008, 10:40 AM   #14
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Lemon? That sounds interesting.
You're only given a little spark of madness. You mustn't lose it. Robin Williams
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Old 01-07-2008, 12:37 PM   #15
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Originally Posted by Alix View Post
Lemon? That sounds interesting.
It is. It's a really good wood to smoke with. Basically any kind of wood from a fruit or a nut has some form of useful application, though sometimes they're either too bitter or too sweet and have to be "cut" with a different kind of wood.

Lemon, surprisingly, does really well on its own.
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Old 01-07-2008, 01:00 PM   #16
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Alix, correct me if I`m wrong but weren`t you thinking about doing jerky too in another thread?

I`ll let you put the pieces together
Katherine Snow. xx
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Old 01-12-2008, 11:08 AM   #17
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Unless you are making Lox, you don't need to keep it in the smoker until it reached the 140 degrees. SImply keep it in there until you have the burned the chips you want on it and then transfer it to a low temp oven. This is a good time to drizzle honey or brown sugar glaze on it as well. I recommend using a non stick pan for this as the salty fish will try to absorb the metal ions from the pan (especially aluminum) and trust me this is not a good thing .


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