Sunday afternoon I smoked some cheese and a batch of deer burger/jerky shooter teriyaki jerky.
Ambient temperature was 51 deg. F., 15 mph wind. I lit 6 charcoal briquettes and piled them in the fire pan of the ECB. Used briquettes because they are easier to keep in an orderly pile. Not looking for heat, just want to make smoke.
Did not install the water pan or grates, just put the lid on. Then I set up my cheese smoker, which pulls it's smoke from the ECB, and loaded in the cheese. One chunk Colby Jack, one chunk sharp cheddar "dirty cheese", one chunk plain sharp cheddar.
Piled hickory chips on top of the charcoal and shortly had smoke. Looking good! Did some yard work and fed more chips as needed. Smoker temperature was 73 deg. F.
I let the cheese smoke for 1 1/2 hours and pulled it out of the smoker. I put a layer of jerky strips on the rack in the smoker then put the 3" supports in place and installed the top rack, covered it with jerky strips. Added more hickory chips and let the jerky smoke one hour. I dried the jerky in the dehydrator so I am just adding smoke flavor.
Pics show the cheese alone with the colby jack on the left, sharp cheddar "dirty cheese" center, and plain sharp cheddar on right. Other pic has some of the jerky with the cheese.
First time for "dirty cheese". I gave it a sprinkle of rub on all sides and pressed it in good with my latex gloved hand. Came out really good, adds a different flavor dimension.
Gonna smoke a batch of chub baloney next. Eats well on crackers with smoked cheese and "something cool to drink"!
Ambient temperature was 51 deg. F., 15 mph wind. I lit 6 charcoal briquettes and piled them in the fire pan of the ECB. Used briquettes because they are easier to keep in an orderly pile. Not looking for heat, just want to make smoke.
Did not install the water pan or grates, just put the lid on. Then I set up my cheese smoker, which pulls it's smoke from the ECB, and loaded in the cheese. One chunk Colby Jack, one chunk sharp cheddar "dirty cheese", one chunk plain sharp cheddar.
Piled hickory chips on top of the charcoal and shortly had smoke. Looking good! Did some yard work and fed more chips as needed. Smoker temperature was 73 deg. F.
I let the cheese smoke for 1 1/2 hours and pulled it out of the smoker. I put a layer of jerky strips on the rack in the smoker then put the 3" supports in place and installed the top rack, covered it with jerky strips. Added more hickory chips and let the jerky smoke one hour. I dried the jerky in the dehydrator so I am just adding smoke flavor.
Pics show the cheese alone with the colby jack on the left, sharp cheddar "dirty cheese" center, and plain sharp cheddar on right. Other pic has some of the jerky with the cheese.
First time for "dirty cheese". I gave it a sprinkle of rub on all sides and pressed it in good with my latex gloved hand. Came out really good, adds a different flavor dimension.
Gonna smoke a batch of chub baloney next. Eats well on crackers with smoked cheese and "something cool to drink"!