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Epic Fail Redemption - Page 2

post #21 of 29

Your latest cheese smoke looks perfect.  Nicely defined blocks of cheese.  And being able to eat it right out of the smoker..............excellent!!!!

 

:points:For an amazing comeback.

 

 

AND.................

 

 

 

:points:To Mr T for his hard work, for taking the time to help you through the problem, and for a great design.  

 

Gary

post #22 of 29
Thread Starter 
Quote:
Originally Posted by GaryHibbert View Post

Your latest cheese smoke looks perfect.  Nicely defined blocks of cheese.  And being able to eat it right out of the smoker..............excellent!!!!

points.gif For an amazing comeback.

Thank you Gary, it was a tasty comeback!

And Tom deserved any points from this thread. I just followed his lead!
post #23 of 29
Thread Starter 


Update: Painted the single wall pipe to help keep it cooler and further cooling of smoke. I initially used black pipe because potential galvanized gases made my wife (and me) nervous.
post #24 of 29
Quote:
Originally Posted by bauchjw View Post



Update: Painted the single wall pipe to help keep it cooler and further cooling of smoke. I initially used black pipe because potential galvanized gases made my wife (and me) nervous.

 

Thank you for a job well done. The information you have taken the time to accumulate these last few weeks will now last you through a lifetime of smoking food products. Regardless the equipment used, you can now see how each modification you make, affects the result. Your accomplishments have vaulted you to a very small percentile of smokers who can produce a very clean and smooth smoke at or just above ambient temperature.

 

I hope that the information you have provided and the following will help others in their smoking ventures. Please follow the additional links in each link. New to smoking or have a new smoker? -- "How to optimize your smoke"

 

Mr T

post #25 of 29

Bauchjw, I think you've made Tom proud to be a part of your new adventure in cold smoking. Quite an amazing turn-around in your product. If anyone knows smoke, that would be Tom.

 

A few years back I was working on a project and he directed me to one of his threads, and his work fell right into what I was doing as well, only he went through a lot more research and trials than I did. His explanation of what happens with smoke and the variables involved in controlling your smoke made perfect sense. He's THE man when it comes to smoke knowledge.

 

Good work with the follow-up and taking your cold smoke to a higher level...it gets better and better from here on out, brother, so enjoy the journey!!!

 

Thanks for sharing your experience and success with us.

 

 

Eric

post #26 of 29

Hey, bauchjw, thanks so much for sharing this post with lots of good information!

 

Points to you for learning and sharing your knowledge.

 

Points to Mr T for helping.

 

Threads like this are why I hang around SMF.

 

Disco

post #27 of 29

Nice recovery.  On an aside, once I was too hot at the bottom rack, and had dripping cheese like you did.  However, I kept it and used it in cooking - gave everything from burgers to enchilada casserole a wonderful smoky flavor.  No ash tray taste because the spice of the food covered up the nasty and let the tasty smoke shine through.  Had to be added to strong flavored food though. :icon_lol:

post #28 of 29
Thread Starter 
Quote:
Originally Posted by forluvofsmoke View Post

Bauchjw, I think you've made Tom proud to be a part of your new adventure in cold smoking. Quite an amazing turn-around in your product. If anyone knows smoke, that would be Tom.

A few years back I was working on a project and he directed me to one of his threads, and his work fell right into what I was doing as well, only he went through a lot more research and trials than I did. His explanation of what happens with smoke and the variables involved in controlling your smoke made perfect sense. He's THE man when it comes to smoke knowledge.

Good work with the follow-up and taking your cold smoke to a higher level...it gets better and better from here on out, brother, so enjoy the journey!!!

Thanks for sharing your experience and success with us.

Thank you Sir, it's been great working with him and I look forward to future projects! Tom's research is impressive and very accessible. It definately is a crash course towards years of experience! I'm looking forward the the continued journey and my family/friends are too!

Quote:
Originally Posted by IdahoPZ View Post

Nice recovery.  On an aside, once I was too hot at the bottom rack, and had dripping cheese like you did.  However, I kept it and used it in cooking - gave everything from burgers to enchilada casserole a wonderful smoky flavor.  No ash tray taste because the spice of the food covered up the nasty and let the tasty smoke shine through.  Had to be added to strong flavored food though. icon_lol.gif
j

Thank you Sir! I wish I could have recovered the cheese from the fail for other things, but it had some PP from previous nights cook too mixed in! It did spark an idea for smoked nachos! drool.gif
post #29 of 29
Thread Starter 
Quote:
Originally Posted by Disco View Post

Hey, bauchjw, thanks so much for sharing this post with lots of good information!

Points to you for learning and sharing your knowledge.

Points to Mr T for helping.

Threads like this are why I hang around SMF.

Disco

Thank you Disco! It's been an invaluable smoke learning experience.
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