Welcome Fellow Floridians

[JckDanls 07]

Welcome to the SSS group.. Glad to have you... Also let me welcome you to SMF your gonna love it here

 

[dougmays]

heres a potential avatar

Can we get her to join the group! i have room in my tent for next years gathering :)

 

[dougmays]

Crystal River to Gainesville to Fort Lauderdale checking in

 

[shooter1]

LOL! It's an old pic, I'm sure she is old enough now.

 

Damn.... She looks a little young

 

[scooper]

LOL! It's an old pic, I'm sure she is old enough now.

 

Buncha dad gum PREVERTS! 

 

[flsailor]

Looks like were gonna have some good cheese smoking weather this weekend.. anybody doing some ?

I am in Boynton Beach and glad to be part of the group.  As for smoking cheese, I did 15 pounds Oct 30.  I have a Bradley OBS and made a cold smoke adaptor.  Had to put a pan of ice on the bottom rack to keep the cabinet temp down as it was 77 degrees ambient temp.  With the ice in the cabinet the smoker got to 65 degrees so I had to run the element to keep the temp between 80 and 85 degrees.  Without the cold smoke adaptor my cabinet temp was climbing to 105 degrees and I would have a melted mess.  Cheese all vac sealed and in the beer fridge for aging.  Had some sharp cheddar over Thanksgiving and I think it still needs another 5 to 10 days before it gets really good.

 

[flsailor]

Looks like were gonna have some good cheese smoking weather this weekend.. anybody doing some ?

I am in Boynton Beach and glad to be part of the group.  As for smoking cheese, I did 15 pounds Oct 30.   Had some sharp cheddar over Thanksgiving and I think it still needs another 5 to 10 days before it gets really good.

 

[JckDanls 07]

I am in Boynton Beach and glad to be part of the group.  As for smoking cheese, I did 15 pounds Oct 30.  I have a Bradley OBS and made a cold smoke adaptor.  Had to put a pan of ice on the bottom rack to keep the cabinet temp down as it was 77 degrees ambient temp.  With the ice in the cabinet the smoker got to 65 degrees so I had to run the element to keep the temp between 80 and 85 degrees.  Without the cold smoke adaptor my cabinet temp was climbing to 105 degrees and I would have a melted mess.  Cheese all vac sealed and in the beer fridge for aging.  Had some sharp cheddar over Thanksgiving and I think it still needs another 5 to 10 days before it gets really good.

I'm confused.. You said it was to hot outside (77`) so you used ice to cool the chamber (65`).. now it's to cold so you turned the heating element on to get it up to 80-85` ?

 

[flsailor]

I'm confused.. You said it was to hot outside (77`) so you used ice to cool the chamber (65`).. now it's to cold so you turned the heating element on to get it up to 80-85` ?

My smoke generator was adding too much heat into the cabinet and the temp climbed to over 100 degrees.  So I put a pan of ice in my bottom rack to lower the temp and it made the cabinet temp fall to much so I used my PID to control the cabinet temp to maintain 85 degrees.  This was my first attempt at cold smoking and from what I have read is that cheese should be smoked between 80-90 degrees.  I was hoping that with the outside temp of 77 and using a cold smoke adaptor I could get close to that but I was generating too much heat and then using the ice I was not getting enough so had to use my PID to regulate to maintain the 85.  Hope this makes better sense.

 

[JckDanls 07]

oh yeaaa.. ok.. I get it now... hope it all works out for ya... I'm just starting to get all my ducks in a row to start cold smoking so I was just curious

 

[SmokinAl]

My smoke generator was adding too much heat into the cabinet and the temp climbed to over 100 degrees.  So I put a pan of ice in my bottom rack to lower the temp and it made the cabinet temp fall to much so I used my PID to control the cabinet temp to maintain 85 degrees.  This was my first attempt at cold smoking and from what I have read is that cheese should be smoked between 80-90 degrees.  I was hoping that with the outside temp of 77 and using a cold smoke adaptor I could get close to that but I was generating too much heat and then using the ice I was not getting enough so had to use my PID to regulate to maintain the 85.  Hope this makes better sense.

Cheese can be smoked below 80 degrees, I would think anything above 40 degrees would be fine. You just don't want to go above 90-100 or the cheese will start to melt.

 

[flsailor]

I don't have any experience in smoking cheese other than what I just did and I have also read posts from guys that live up North that smoke with cabinet temps of 40 and above with good results.  Being that we live where our outside temps limit us from cheese smoking I was trying to figure out a way to cool the cabinet.  Now if I can just talk my wife into letting me bring the OBS inside during the 90+ days and smoking in her kitchen in a 77 degree house I can smoke cheese all year long.  However for some reason I don't think she is going to allow that.  LOL

 

[SmokinAl]

I'm in Sebring, which is hotter in the summer than Boynton and I smoke cheese all summer long. You just have to keep a big container of ice in the smoker & replenish it often. Even on 90 degree days I can keep the smoker below 90

.

 

[flsailor]

I think I will be getting the A-Maze-N pellet smoke generator http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8 as I have heard great things about it. I am sure that it will greatly reduce the heat compared to my Bradley generator that I have to jump thru all the hoops to do a cold smoke adaptor.

 

[tom walker]

Hey Y'all,

I'm in if you'll have me.

I'm in Oviedo, just NE of Orlando.

I still learning to work my Weber Kettle but I have high hopes for growing bigger and creating a retirement income.
Before I got the Weber I did all my barbecue in a hole I dug in the back yard.

But I had to stop. Some of my Boy Scouts tried to copy me without knowing what they were doing and they burned a few acres.
Now I've got the Weber and I'm ready to learn a more civilized way to burn meat.

I noticed there are groups for North FL and South FL but I liked this group 'cause it's for all us Floridians.

For the Smokin' Arts,

Walker

 

[JckDanls 07]

Tom.. we are more than glad to have ya... As far as North FL. and a South FL. groups... I think you might be misunderstanding.. There is a N. FL. "gathering" and a S. FL. "gathering"... The N. Fl. gathering was this past April (what a good time we all had).. The S. FL. Gathering is coming up in Nov. ... We would love for you to come and experience the FUN,FOOD, and SOCIALIZING... (bring family and friends).. This will be or 2nd annual gathering and we hope for it to be bigger and better than the first.. The first one we had around 30 members with family and friends show up... here is a link to the "2nd Annual S. FL. Gathering" http://www.smokingmeatforums.com/t/121142/2nd-annual-south-florida-gathering-nov-9th-11th ... There is also links in the thread for pictures and such of the 1st Gathering...

Take a look around and come join in... It Is a great way to learn new ideas as everybody brings their own smoker and shares their technics...

 

[tom walker]

Thnx Jck,

I regret that I'll have to miss the S-FL gathering this year. I have a daughter getting married in November.
(I offered her a thousand dollard to elope but no deal.)

Anywho, I'm looking forward to learning and cooking with all y'all. You seem to be my kind of folks, proud to be from the state that started Barbique in the first place.

See ya around, just follow the smoke,

Tom

 

[561grizz660]

Hey new to the forum from Delray Beach FL ... Almost finished with my first smoker build which is a trailer mounted smoker, propane dcs bbq grill, 2 burners for frying or boiling and a tool box the smoker is a rear mounted firebox W/ reverse flow ill post some pix. Almost done just have to finish our air inlet and stacks get her seasoned up and try in out.

 

[tom walker]

Hey new to the forum from Delray Beach FL ... Almost finished with my first smoker build which is a trailer mounted smoker, propane dcs bbq grill, 2 burners for frying or boiling and a tool box the smoker is a rear mounted firebox W/ reverse flow ill post some pix. Almost done just have to finish our air inlet and stacks get her seasoned up and try in out.

Glad to have you here, Grizz.

I may be the least experianced Q-er here but at least I'm not the new kid in the group anymore. :-)

 

[harley309]

Sushine State Smoker here, from the Pandhandle !!