Now that it is a little cooler and wetter in north central Washington, and we have recovered a little from the fires, I got the green light from my wife to continue smoking in the MES. I have experimented with cold smoked cheese, and it turned out pretty good.
ColbyJack, Mozzerella, String Cheese. Used the Mozz on a hamburger, in mac & cheese, and on crackers.
This is today's load: Ribs, jerky, & brats
Beef cut and sprinkled with rub (should have used more!)
Ribs were perfect:In smoke for 4 hours, then foiled in oven for 4 hours w/maple syrup & water (couldn't find any apple cider in the house). Jerky was a little bland, but for a first try, the texture was great.
Finished it off with a cabbage and freshly dug carrot salad. I used a rice wine vinegar and sugar dressing
We did sauce the ribs and put them over heat to carmelize them a bit. MMMMMMMMMM! Good Eats