Smoked some Cheez-it crackers....

[jasonbgrillin]

Applewood smoked, 15 mins on top shelf of MES. Turned out phenomenal!

Wood chips were still good and going after I smoked the country ribs...so why not?

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• jasonbgrillin
• Jun 12, 2016

 

[millerbuilds]

Great Idea!  

Did the consistency change?

Smoke ON!

- Jason

 

[mr t 59874]

Great, don't stop there. Point

Smoked Bread,Crackers and Snacks

T

 

[SmokyMose]

Why not, indeed! Why waste that leftover smoke?
The Mrs would be counting the beers left in the fridge.....
:biggrin:

 

[jasonbgrillin]

No consistency change at all, Jason. They got a shade or two darker, but that's it. Came out hot and crispy. Ran the smoker at about 200 degrees for the first 5 mins then backed it down to about 120 after figuring I didn't want them to "overcook".

I'd definitely recommend it. I did some Swiss cheese before this as well. Turned out good, but I'm not sure I like smoked white cheeses or not. I'll let it age, wrapped up for a week and taste it again.

 

[chef jimmyj]

Leftover Smoke? My wife sees this, I'll be smoking these and Goldfish daily!...JJ

 

[millerbuilds]

No consistency change at all, Jason. They got a shade or two darker, but that's it. Came out hot and crispy. Ran the smoker at about 200 degrees for the first 5 mins then backed it down to about 120 after figuring I didn't want them to "overcook".

I'd definitely recommend it. I did some Swiss cheese before this as well. Turned out good, but I'm not sure I like smoked white cheeses or not. I'll let it age, wrapped up for a week and taste it again.

Jason, That is great.  I will have to give it a try.  I do quite a bit of cheese as well.  I agree on swiss, but there are other white cheeses that are good smoked.  Besides Gouda I like to smoke string cheese.  Quite the treat!

 

[SmokinAl]

Great idea!

Al