What to put in the smoker this weekend?

Dropped a turkey breast and a ham in the Pit Barrel Cooker...3hrs and some rub on the turkey is all we needed

We did two turkey breasts for Thanksgiving. The ovens are so small that any full bird over about 13lbs is a no-go. I brined them first and they came out great.

Today we are mesquite smoking 30 lbs. of pepperoni, summer sausage, and a Portuguese chorizo. All are made with 70% elk trimmings and 30% pork shoulder. We're also preparing 5 lbs. of elk jerky for light smoking and oven drying.

Attachment 72635

Quote:

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Originally Posted by Hummer

Nice! We've made some cheeses in the past but haven't been able to find low-temp pasteurized milk for a while. What did you use and where did you source it, Kazoo?

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Shamrock food service warehouse. Average block weighs 6 - 6.39 lb, running $1.99#, cut in to 1.5# blocks which equals 4 cuts per block every 2" .
Cold Smoked using one of these
https://www.amazon.com/BBQ-GRILL-SMO...old+smoke+tube

I've done the low smoke route with cheese elevated in 1 tray sitting inside a larger tray packed with ice. While it worked, i figured for $30, why not. This is the second batch, 1st was done with tube on same rack (not thinking at the time) as cheese, which gave us a thick smoked rind (think a gouda round) thick. Which i liked but the spouse did not. 2nd time i placed this tube under the drip tray, 1 hr per side ( as last time) 2-2.5, TOPS hours total.

Much easier, less hassle utilizing the smoker tube and you don't get any deforming of the blocks this way.

Quote:

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Originally Posted by Great-Kazoo

Shamrock food service warehouse. Average block weighs 6 - 6.39 lb, running $1.99#, cut in to 1.5# blocks which equals 4 cuts per block every 2" .
Cold Smoked using one of these
https://www.amazon.com/BBQ-GRILL-SMO...old+smoke+tube

I've done the low smoke route with cheese elevated in 1 tray sitting inside a larger tray packed with ice. While it worked, i figured for $30, why not. This is the second batch, 1st was done with tube on same rack (not thinking at the time) as cheese, which gave us a thick smoked rind (think a gouda round) thick. Which i liked but the spouse did not. 2nd time i placed this tube under the drip tray, 1 hr per side ( as last time) 2-2.5, TOPS hours total.

Much easier, less hassle utilizing the smoker tube and you don't get any deforming of the blocks this way.

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Should rename this the Education Thread. Great information!
Thanks

Posted this in the deals section


Camp Chef @ SW $100 off with 2 bags of pellets.

http://www.sportsmanswarehouse.com/s...7282/cat126931

Spatchcock chicken ready to go in- about 30mins low smoke then about an hour roasting, baste often with sauce as Mrs bo likes.https://uploads.tapatalk-cdn.com/201...72c734bd95.jpg

If you're unarmed, you are a victim

Beef ribs off the $4.59 lb whole prime rib deal.



Attachment 73305

Pork ribs have another hour, before they're ready.

Quote:

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Originally Posted by Great-Kazoo

Beef ribs off the $4.59 lb whole prime rib deal.
Attachment 73305
Pork ribs have another hour, before they're ready.

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Nice! I am literally smoking the exact same menu tomorrow as a test run on my new Traeger.
Attachment 73307

Chicken wings glazed with Kim's Cracked Pepper Dijon sauce...Kim's is a Castle Rock local business