As an avid lover of cheeses I have been biding my time till the weather cools here in Central California. Decided to just go for it and used the advise of various Forum member posts. Purchased and setup a smoke adapter and used ice in the bottom of the OBS.
Bought some cheese at Costco for the 1st smoke
Top rack: Kirkland Sharp Cheddar, Cabot Pepper Jack, and Yancey’s Fancy Horseradish Cheddar
2nd rack from top: Kirkland Monterey Jack and Costco Gouda
3rd rack from top: Cabot Extra Sharp Cheddar (aged 3 years) and Jarlsberg Swiss
Cheese sat at room temperature for an hour. Placed in OBS @ 8:45 PM with an ambient temperature of 70º. Maverick temp measured below top rack was 67º with a tray of ice on the bottom. Applied 2 hours of Apple smoke
Was surprised at the amount of smoke generated. No wonder they say it tastes like an ashtray when first removed
After an hour the ambient temp dropped to 67º but the internal OBS temp rose to 78º
After 2 hours the ambient temp dropped to 65º and the internal OBS temp reached 81º
Here’s what it looked like
Let the cheese rest for an hour on the counter. It really reeked of smoke – like an ashtray. I know what an ashtray smells like cause I smoked for 30 years but quit 10+ years ago Was smart enough not to taste it, even though I kind of wanted to, cause everyone has said how bad it tastes
Vacuum packed and labeled for storage in the fridge for 3 to 4 weeks … Finished and hit the sack around 1 AM but it was worth it
Used 2 hours of Apple for the 1st smoke cause that seemed to be the most common postings. Only time will tell but I think the cheese will turn out great. The cheese will be a great hit at Thanksgiving along with some smoked turkey breast. Will report back in 3 to 4 weeks. Want to thank everyone that has shared their experiences with smoked cheese. It made my first cheese smoke easy. Thinking that an OBS temp of 81º should not have harmed to process.
Got the Tri-Tip ready for tomorrow with an initial rub of Annie’s Roasted Garlic EVOO and then with a mix of 50% Montreal Steak Seasoning and 50% Johnnies Garlic Spread & Seasoning. Never used this rub before but it should be good.
Here is the Tri-Tip ready to go in the fridge overnight. Had to rub my innards too Used a little JB Black to commemorate the use of Jim Beam bisquettes tomorrow. One can’t be too careful!!
OBS at 250º. Applied 7 bisquettes of Jim Beam.
Here is the tip after 3 hours … pulled at 140º IT
Sliced open after 45 minute FTC
The money $hot … served with some sauteed mushrooms/onions, beans, and grilled taters
As I continue my learning curve I decided to smoke a couple of Rock Cornish Game Hens. A little $pricey$ @ $3.34 a lb considering what you can get chickens for but what the heck, I’ve always wanted to smoke a couple of these and after all, need to add to my repertoire
Here are the little guys ready for processing
Did some research on line and chose to remove the backbone for easier smoking
Rubbed each one with some Roasted Garlic EVOO and some Poultry Seasoning. Ready to go in
Preheated to 250ºF and using 2 hours of Cherry. Put em in 45 minutes ago. The ambient temp was 70ºF with a light breeze. The IT of the hens when inserted was 57ºF. Going to pull them at 170ºF and FTC them for 30 minutes.
Finished and devoured the Cornish Hens
Pulled them when the IT hit 170º and FTC for 20 minutes. Took 4 hours and 20 minutes to reach IT of 170º. Controlled the OBS with my Auber PID at a temp of 250º. Don’t know how or why I ever smoked without my PID!!!
Here they are before FTC. The skin was actually eatable
The money shot … A little rice and salad … Enjoy
First time I used Cherry bisquettes. Found them to be rather mild. Maybe cause there was only 2 hours of smoke. Either longer smoke or different bisquettes. Guess I’m becoming a smoke eater
At least now I can better plan dinner knowing that I need about 5 hours
Just finished devouring the best turkey I and DW have ever eaten. It was so moist and flavorful that words can’t do it justice. Yes, I smoked it in my OBS. A while back I asked for information on how to smoke some turkey breast I found on sale. I rubbed it with olive oil, and sprinkled my favorite rub all over it before I tossed it in. Run the Bradley at 250°, 3 hours of smoke (Apple/Pecan is a good mix and that’s what I used), and take the IT to just under 165° and FTC for a while. He actually pulls it at 161º and FTC cause he said there is so much mass, they keep cooking for a while.
Here is the gobbler breast I got on sale for $10 each. Bought me 2 of these but I may be going back for a couple more
This is a complete breast with backbone, etc. 1st thing I did was remove the backbone, split the breast bone with a clever and placed it on the rack. sprayed rack with Pam first. Rubbed it with Olive oil and applied some Pappy’s rub. Inserted Maverick meat probe
Preheated OBS to 250º and loaded it with 3 hours smoke alternating Pecan and Apple bisquettes
In goes the breast. Ambient temp today was around 70º. Breast IT was at 36º
4 1/2 hours later the IT was at 162º so I pulled the breast
Here is the turkey breast before FTM … Yes, I said FTM instead of FTC cause I used KyNola’s suggestion and placed it in the ‘microwave’ after the FT – hence the term FTM … Foil, Towel, Microwave. Notice the nice coloring. Must be the olive oil
STC did not say how long to FTC the gobbler so I guessed. The FTC time was 1 3/4 hours.
Dinner time. Sliced up one of the breasts
And now for the money shot … Plated the turkey breast with a little mashed taters and a salad … Enjoy
DW can’t stop raving how this is the best turkey I have ever made. I have been doing all the cooking for the last 25 years (married 38 years and going strong) and in those years, I have cooked me some turkeys. This by far is the best bird I have ever served. Thank you squirtthecat for sharing your expertise with me. My son got a taste today and it looks like I’ll be cooking up 3 or 4 of these breast for Thanksgiving this year to help feed about 20 people. Looking forward to that.
Decided to smoke something to test my new motor in the smoke generator. Had some pork chops in the freezer. Sprinkled a little Pappy’s and garlic powder. Next time I think I’ll cure them.
Here they are after 2 hours at 250ºF with 3 Apple bisquettes (1 hour of smoke) … finished them off on the gas grill
Plated the chops with some mashed taters, gravy, and green beans … lets eat !!
My Auber PID started acting up half way into the smoke. The temp reading on the front started going up and down like a roller coaster. Since it’s new I initially thought it was broken but minutes later the PID once again was functioning flawlessly. Turns out it was drippings from the chops and the wild temperature oscillations were occurring until the drippings hardened on the temp probe. Guess I need to be more careful when I position the temp probe. I position the temp probe under my lowest meat loaded with meat.