Meat in the smoker!

[Old saw fixer]

Put a 6½ pound pork shoulder butt on  the Big Green Egg this morning.
Rubbed it with Dizzy Pig Dizzy Dust and then covered it with peach preserves. Peach wood for smoke.  250° until it's done, about twelve hours. 

[WV Sawmiller]

   I just checked - it is 224 miles if I follow Highway 460 east and 230 if I follow I-64 east then get on 460 but that way is 14 minutes faster. How is traffic on I-64 this time of day?

[DDW_OR]

sounds good

2,348 miles for me

[beenthere]

Rubbed it with Dizzy Pig Dizzy Dust and

Growing up on the farm, raising pigs and cleaning pig pens, this dust on the pig just conjur's up a different mental visual image.

Am sure it is going to taste very, very good.

[WV Sawmiller]

sounds good

2,348 miles for me

We will have eaten it all up before you get here.  

[aigheadish]

I like the idea of covering the meat in preserves... 

[DDW_OR]

sounds good

2,348 miles for me

We will have eaten it all up before you get here.  

airline

[Old saw fixer]

Ended up nicely, bone came out clean as usual and meat shredded easily with "Bear Claws".  Plenty of bark chunks in the meat.
The only reason there is bark in the meat is because I am no longer allowed to shred the meat.  My job ends when I set the butt on the kitchen counter.  Me and the Basset  Murphy (RIP)used to enjoy the bark...
We will have BBQ for supper, with snaps and new potatoes.

[Rhodemont]

First smoke of the Year.  Two 3 lb chickens with navy beans in cast Iron pan on lower rack to catch drippings.  One chicken  herb seasoned mild side and the other with rub on the hot side.  4 guy with a couple beers and there was not much left.

[DDW_OR]

Plan to make a metal 8x10 smoke shed to put my smokers into. 
Will be next to the 760hdx wood furnace 

[aigheadish]

Well, let's see if I get food poisoning... This is my first attempt at some pork ribs. I've had a pig in my freezer for 2+ years now and these ribs have been calling my name for a few weeks. All the pig is vacuum packed and it was in good shape when I thawed it out, so we'll see. The weather is beautiful and I've moved the grill to a better spot! Now it's flat and I can hang out in the shop while grilling!

[Machinebuilder]

I have had a Big Green Egg for a very long time. I love it.
I can control the heat from 200 degrees up to 700 degrees.
Most of what I smoke is pork ribs or butts at about 225.

I have attempted to do some other things and it is very difficult to maintain 150.
I find things like fish to over cook and under smoke on it.

My solution



It has taken a few attempts and modifications on the firebox, it is a low temperature smoker.
It's easy to maintain 150-225, and I think I can keep it to 100.
It will take some time to learn the fire control.

my first attempt at smoking salmon was a great success, about 3 hrs at 150, I had salted it over night



It tasted even better after being refrigerated.

I put a pork but on at the same time and will have to finish it in the oven, I could not keep the temp high enough to get the meat to really break down.

[aigheadish]

My ribs were pretty tasty but I had the same issue of getting the temperature up and running out of time until dinner. I use lump charcoal and I seem to be getting decent at maintaining a temperature, I was maybe a bit low yesterday, around 210 the whole time until the end, when I got up to maybe 240. My Rib temp was around 192.

Happily, this pig is over 2 years old, in the freezer, and it did not make me the least bit sick or bad feeling. I wasn't sure when I pulled it, thawed, out of the bag.

[okmulch]

Not meat, but cold smoking some cheese!

[aigheadish]

Is that homemade or store bought cheese? I've never tried such a thing but it's intriguing, and I assume I'd have to rig something up on the charcoal grill to do it without getting hot.

[okmulch]

Store bought cheese. I use a smoke tube. You can find on Amazon. Put wood pellets in it and light it and let burn Aa minute then blow flame out and the pellets will then smoke.  Have to keep temp low so cheese won't melt.  I only do it when outside temps are 60 degrees or below. 

[doc henderson]

My brother does cheese on a smoker.  He gets cupcake pans with the smaller size depressions.  he does it at the higher temps and the cheese does melt, but it molds in the pan and is perfect for finger food at family reunions.  some cheese gets an oily bit after heating at 250.  only take 30 minutes to get the smoky flavor.

[aigheadish]

Well, that seems real simple on both accounts, and probably pretty dang tasty!

What do you guy say are the best cheeses and woods to use? 

[Resonator]

The best cheese is cheese from the land of cheese, America's Dairyland... Wisconsin!

[Raider Bill]

I'm partial to New York State cheese myself.

I have a heat defuser plate in my smoker.


I smoke nuts too.

[doc henderson]

In Kansas, we get ours at Dillons/Kroger/Walmart!

[okmulch]

We get blocks of cheese from sams club. You can cold smoke a lot of things. I have smoked cheez-it's and crackers. Also have put seasoning on cream cheese and cold smoked it for dips. 
Here is a tube I use from Amazon. I just buy hickory pellets to use. 

[aigheadish]

Welp, a shopping I must go! 

Thanks for the info!

[Magicman]

We got some mighty fine cheese at a Cabot Creamery in Vermont. 

[Otis1]

Well thanks to you guys, I got a new mini hobby. I got a smoke tube and some hickory pellets and cold smoked some good ol Wisconsin cheddar. Like  @Resonator  says, we got the best cheese. Also did some summer sausage that was already cut up. Nice way to add the flavor.