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Lamb leg
Looks great there is not much better than smoked lamb. I have to wait for a couple of weeks before I can do another one. I have 3 lambs going in to get harvested on January 9 still looking for new ideas on what to do with the trim . We do brats , ground, and gyro meat. PABEEF -
How cold is to cold to smoke cheese
Thanks for the information and your success with cold smoking in fridges temperature we had a reprieve the last few weekend's and were in the upper 30's so I got most of the x-mad cheese done. Now I have to stock up for my own use and the superbowl party. Question for you what do you the...- pabeef
- Post #11
- Forum: Smoked Cheese
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How cold is to cold to smoke cheese
Thank you everyone for your time and responses. From the sounds of it as long as im in the 50's in the smoker i will be ok. I normally let the cheese sit out to warn up. And letting it rest is a hard thing to do. Living in north western WI I can get cheep cheese to play with 6 pound's of...- pabeef
- Post #7
- Forum: Smoked Cheese
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How cold is to cold to smoke cheese
Hey everyone looking to find out at what air temp I need to add heat to the smoker to cold smoke cheese. I known that I don't want it to freeze so anything below 32 I would need to add heat. But what about 32 - 60 degree. My setup is a warming box with the A-maze tray. Last weekend it was...- pabeef
- Thread
- Replies: 10
- Forum: Smoked Cheese
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What brand of cheese?
gmc2003 is right I live in north western WI and have 6 cheese plants with in a hours drive of the house. most of them have mutiple flavored cheese some are strange. So I will smoke local cheese and always look for the end cuts and piece that won't make a nice package they still take smoke my...- pabeef
- Post #11
- Forum: Smoked Cheese
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150lbs of pork loin. . . .
For mine I normally remove the wrapper rinse off and pat dry. Then I put the rub on and start smoking. Sometimes I will spray with Apple juice.I normally do not foil them my cooking time is around 5 hours. A question is are you going to have enough room for a 100# on your smoker? how are you... -
Lamb shoulder
Great looking lamb,more people should give it a try. And you provided a great example of how to cook lamb. We raise sheep and I have 6 ready to go for processing now and several more over the next few months. Again great job. PABEEF -
First timer from WI!
Welcome from another Wisconsin smoker. Which part of the state are you in? I'm in the Indian head. Good luck and keep smoking PABEEF -
No Boil Smoked Mac & Cheese
Thanks CrazyMoon I am fortunate to live in the Indian head region of northwestern WI. We had a 8 point buck within 30 yards of the house the other day we see deer on a regular basis. 13 lakes within 8 miles of the house and all kinds of critters come in or can be found in the area- pabeef
- Post #42
- Forum: Side Items
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No Boil Smoked Mac & Cheese
I do not have any experience with the mes product yet,but I would like to add one to the arsenal. Hope fully one of the experts will check in with how to set the vents, and that might help. The nice thing about the mac & cheese is it isn't that expensive to throw together for practice runs...- pabeef
- Post #39
- Forum: Side Items
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No Boil Smoked Mac & Cheese
Good afternoon Thesmayway, My mac & cheese has the flavor of a good smoked cheese and the noodels do absorb quite a bit of smoke also. Shoot for an intensity of smoke like on chicken. I have made close to 25 half pan's of it scince Dec 2016. So needless to say it is a favorite around here. I...- pabeef
- Post #37
- Forum: Side Items
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1st Attempt at Whole Hog
Good afternoon Smoke Fever, Sorry for not getting back sooner I went off the grid for the weekend. No I have never done one at 70 lbs most of mine ran between 180 & 220 lbs carcass. I always planned for a 12 hour cook with good results. Some times we had to slice the shoulder because they were... -
1st Attempt at Whole Hog
Good afternoon, Just a few thought about your plans. Remember that 100 lbs live pig is probably going to have ruffly a 65-70 lb carcass. Make sure that the butcher is going to leave the skin on it a lot of them are skinning hogs out here. Two issue I have had cooking whole hogs first getting the... -
BEEF clod for daughters graduation party
Noboundaries thanks for the point. This was my first clod and after the way it came out this will be my go to for pulled beef. I did pull of a flat iron steak for supper when I smoked it. Left it on the smoker for 2 1/2 hour's. Glad you looked into breaking it down. The shop I got it at also had... -
BEEF clod for daughters graduation party
Thank you all for my first point ever!!! You all have inspired me and the brother hood on this site is incredible. B-one I lost about 50 percent from the original weight. It was moist and very tender and the bed of onions it rested on were the best I ever had. French onion soup later this week I... -
BEEF clod for daughters graduation party
Thank you all for my first point ever!!! You all have inspired me and the brother hood on this site is incredible. B-one I lost about 50 percent from the original weight. It was moist and very tender and the bed of onions it rested on were the best I ever had. French onion soup later this week I... -
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BEEF clod for daughters graduation party
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BEEF clod for daughters graduation party
So for part of the buffet I talked my daughter into pulled beef to off set the smoked legs of lamb. The pasta was her first request but she also wanted meat. So thanks to all who have posted on this wonderful site with all kinds of knowledge and experience. We decided on Italian beef, I looked... -
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- Album: BEEF clod for daughters graduation party
