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14 replies

Smokette Obsession

FM Former Member
I've only had my 008 for 2.5 days and already I've cooked pork butt, whole chickens( the CS chicken rub is very tasty BTW), chicken wings, and now I've got county style ribs, ABT's, baked beans and meatloaf ready to go in this AM. Then it's smoked gouda cheese and whole rib eye for the weekend with maybe a couple of chickens thrown in for good measure. I see posts where people say they smoke a lot, but I don't think anybody here can match my level of obsession. All that and my cholesterol is still borderline good at 650! Smiler

I love this thing! Everything has come out GREAT. If they allowed these things in competition it would be the most boring thing in the world to judge. How many 10's can you give in one day? Just wanted to share my enthusiasm. Just wish it went to about 350*.

Also, to prisonchef313/2 greyhounds, I am pulling for you'all on the new delivery date with your cooking rig. I really enjoy your posts, especially since I realized that you're a prison chef and not a prisoner chef. I kept thinking that you sounded really knowledgeable and I couldn't help but wonder what you did to end up behind bars. I also wondered how you got so much internet time. Good luck with your endeavor.
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wheelzwheelzSmmmmoooookin'!
Todd - Smoke to your heart's content! Colesterol is not all it's cracked up to be Big Grin . Watch those Country Style Ribs. They'll dry out in a heartbeat! Do a search and check out what others say. I did some a couple of weekends ago thinking they would cook up kind of like a butt as they come from the same cut. Not so! They were edible but very dry! Just FYI.

Glad you are having fun with you smoker!
FM Former Member
From Remorse to Obsession in one week. I've got to laugh.

This post is from the same guy with "Buyer's Remorse"....see, didn't we tell you not to worry.

How you going to smoke the cheese? It's challenging to keep the smokette from getting to hot (at it's lowest setting) without melting the cheese.

Welcome to the converted Big Grin

Smokin'
FM Former Member
When I smoke cheese and eggs I usually do it with some meat in the smoker right at the begining of the cook. I place a small grill on top of the smoker over the vent hole. Early in the cook the smoke is basicly cold. I space it up off the top about 3/4" of an inch with some maple spacers. I put the cheese and eggs on the grill and cover it with a plastic storage box. The smoker is functioning as a smoke generator. 20 minutes or so is all it takes for eggs or cheese. A bit longer for a stronger smoke flavor. I purchased the cold smoke baffle with the smoker but find this is easier and I get the same results.
FM Former Member
I'm going to use the box-top method for smoking the cheese. It sounds simple enough and I have a perfect box for it.

I've never had much luck with the country style ribs either, but it's all they had at the store last night. I'm going to watch the temp very closely and hope for the best. Worse case scenario is I have 5# of flavoring bits for beans.

BTW, I hope they made these smokers with near 100% duty cycles in mind. I've barely had mine unplugged since I got it. Yesterday I saw a deer that had been hit lying beside the road, and if I had any clue as to the time of it's demise I would have pulled over and strapped that sucker to the hood of my car, brought him home and stuffed him in the smoker. I might be out of control.
FM Former Member
I never thought I'd be taking pictures of food, but it all looks so good it seems a shame to just eat it without some way to remember it. The smoked meatloaf is very good. 2# hamburger/1# hot italian sausage, plus bread, onion, green pepper, celery, etc. I cut up some of the leftovers and put it in spaghetti sauce. Awesome! The smoked bologna is wonderful. I tried this on my old brinkman but could never get it consistent. This is my second hunk on the smokette and both were perfect. Colored nicely and good smokey quality. Very happy. Good eats!

FM Former Member
Bologna was was a 3# chunk of German balogna. It is supposed to have some garlic in it but not enough to stand out in flavor. I smoked it for 2 hours at 225* with maybe 1oz of hickory. There was little to no shrinkage. Actually the texture of the bologna improved. It seems to have tightened up. Anyway, it is great right out of the smoker, but later I fry it up and make sandwiches. It's great with lett/tomato and spicy BBQ sauce. I saw this on Bobby Flay a few weeks ago and thought they were nuts. I was wrong.
FM Former Member
Re: smoked cheese

We sell a "cold smoke baffle" which can be frozen and put in the smoker to keep the temp down. Or you can save your $$$ and use a pan of ice. (And me with a kid who needs school shoes, what am I thinking?!)

I am at work. I am now leaving. That picture has caused me to have big fat hunger. I have to go smoke something.

Donna

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