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I think I ruined a batch today...
I put it in the fridge yesterday. Will vac seal it today and let it rest for a while and see how it is.- DougCA
- Post #12
- Forum: Smoked Cheese
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I think I ruined a batch today...
I read somewhere that if it got over 90, the something or others in the cheese break down and that's a bad thing.- DougCA
- Post #3
- Forum: Smoked Cheese
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I think I ruined a batch today...
It was about 55 and overcast most of the day and decided to try one last smoke before it warms up. I put the amaz-n tube in the barrel and the cheese in the cold smoke cabinet. One hour later there was no smoke on the cheese. I put the tube in the cold smoke cabinet and checked 90min later and...- DougCA
- Thread
- Replies: 19
- Forum: Smoked Cheese
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Smoked more cheese today.
I ended up sealing them up individually. My thought was to seal some variety packs for later in the summer but didn’t go that route. The flavor is definitely strong (which I like)! Next batch is a block of Tillamook mild cheddar, a Cabot cheddar, and two blocks of Tillamook white cheddar...- DougCA
- Post #6
- Forum: Smoked Cheese
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Smoked more cheese today.
Couldn’t seem to get any smoke from the main grill to the smoke cabinet, so I put the Amazn-n in the cold smoke cabinet. 4 hours later, I pulled it all. Any suggestions on how to divide this up for vacuum sealing? Definitely a more intense smoke than my last indirect smoke. Guessing these will...- DougCA
- Thread
- Replies: 5
- Forum: Smoked Cheese
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Smoked some cheese today!
Smoked some cheese for the first time today. LG 900 with cold smoke cabinet, amazing 12” tube in the main smoker with apple pellets, 2lb of Kirkland mild cheddar. Smoked the first two blocks at 3 hrs., next at 3.5 and the last at 4.5 ish. I was sampling every 20 minutes and eventually ran out of...- DougCA
- Thread
- Replies: 2
- Forum: Smoked Cheese
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LG 900 + Cold Smoke Cabinet - Smoke Tube or Hopper?
EDIT: Mod please remove. I asked this already last year. I'm losing my mind lol. Hello, Planning my first cheese smoke. One of the features of the LG 900 I bought at Costco is the cold smoke cabinet. My understanding is I could use the hopper, open the damper and cold smoke cheese in the cold...- DougCA
- Thread
- Replies: 0
- Forum: Smoked Cheese
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New LG Champion Smoker with cold smoke offset
I don't know anything about the GMG, but I love my LG900. If you won't make smoked cheese or nuts, you may want a smaller grill.- DougCA
- Post #49
- Forum: Pellet Smokers
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Brisket #2
let me know what you find out. I put it in the fridge for now. -
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Ad issue
There appears to be a malicious ad that says “Congratulations User!” and opens another tab to some scam site. May want to investigate.- DougCA
- Thread
- Replies: 5
- Forum: Report Issues
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New LG Champion Smoker with cold smoke offset
No. The only hiccup I had was an issue with the holes for the igniter not being drilled in the proper location. The support person was onshore and knowledgeable and I drilled my own holes. In the end, LG took care of me.- DougCA
- Post #46
- Forum: Pellet Smokers
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New LG Champion Smoker with cold smoke offset
No. LG900 is superior to the Renegade Pro.- DougCA
- Post #45
- Forum: Pellet Smokers
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New LG Champion Smoker with cold smoke offset
I got mine at Costco. Price went down due to coupon some time later and they refunded the difference. I’ll sometime spend a bit more at stores that treat their customers well.- DougCA
- Post #42
- Forum: Pellet Smokers
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New LG Champion Smoker with cold smoke offset
I think 10 hours may be about right for a super low smoke. I just erred on the side of caution so I can add enough pellets and not have to worry about it running out if I'm out and about or doing an overnight smoke.- DougCA
- Post #36
- Forum: Pellet Smokers
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New LG Champion Smoker with cold smoke offset
Not who you are responding to, but I love mine. I got the hopper extension box and am set. There's no other options offered for the unit thru LG as it's already loaded.- DougCA
- Post #33
- Forum: Pellet Smokers
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Brisket #2
I finished the smoke today about 9 hours total. Never bumped up the temp or wrapped except for an hour rest. Ran a bit over 195 as I was away running errands. Murphy’s law and all that. Ended at about 198. The pan had some decent juice compared to my first smoke. I saved some and was curious if... -
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Brisket #2
4.5 hours in @225. Meat is between 172-177. Debating on wrapping it in butcher paper. Am worried about retaining moisture in the brisket but there seems to be plenty in the pan.
