Good morning to those in the States and, elsewhere, good day. This is how mine is shaping up. Temps at 275, using a mix of pecan and cherry, around 14-15 lbs trimmed and on at 5:18 this morning. Now just going to sit here for the next 12-14 hours. Hope you all have a good one today.
Looks awesome dude! I'm throwing one on tomorrow before we get rained out here on Sunday.
Good morning to those in the States and, elsewhere, good day. This is how mine is shaping up. Temps at 275, using a mix of pecan and cherry, around 14-15 lbs trimmed and on at 5:18 this morning. Now just going to sit here for the next 12-14 hours. Hope you all have a good one today.
Looks awesome dude! I'm throwing one on tomorrow before we get rained out here on Sunday.
Yeah, my original plan had been to smoke on Easter, but it's also supposed to rain here on Sunday so I decided since I'm off today I may as well.
We are the facilitators of our own creative evolution.--Bill Hicks
The plus side is that as sharp as it is, it practically never molds, and even unrefrigerated it lasts, you just shave off the rind and the inside is creamy good.
The plus side is that as sharp as it is, it practically never molds, and even unrefrigerated it lasts, you just shave off the rind and the inside is creamy good.
When I lived in CA I always ordered large blocks (at that point it was almost unseen in the grocery stores ..now that I am closer to VT, in NJ, it is readily available in stores) and you are so right. Even if I took a break that shit would be there waiting for me. They used to call it Hunters Cheese. Are you an old school Cabot fan? Being so close to where they made it, it was just the standard. Never knew until I moved away that it was super cheese
Good morning to those in the States and, elsewhere, good day. This is how mine is shaping up. Temps at 275, using a mix of pecan and cherry, around 14-15 lbs trimmed and on at 5:18 this morning. Now just going to sit here for the next 12-14 hours. Hope you all have a good one today.
Looks awesome dude! I'm throwing one on tomorrow before we get rained out here on Sunday.
Yeah, my original plan had been to smoke on Easter, but it's also supposed to rain here on Sunday so I decided since I'm off today I may as well.
Just saw your in Loganville, not too far from ya. Yeah, suppose to be nasty Sunday. I should have fired up the smoker today instead of tomorrow.
Yeah it is! Your Ahi should be at your doorstep pretty soon, right?
Says by 4:30! Got the whetstone out last night and went to work on the knife. Like christmas morning.
Dude, it's gonna be awesome. Glad you pulled the trigger. We have a little more than 1/2lb left. Sashimi tonight to kill it, I'll remember to take pics this time.
LOL, Its a lot, but the section I have left is too good to do anything with other than sashimi. My wife and I are going to have a little for lunch then kill it with our dinner.
The plus side is that as sharp as it is, it practically never molds, and even unrefrigerated it lasts, you just shave off the rind and the inside is creamy good.
When I lived in CA I always ordered large blocks (at that point it was almost unseen in the grocery stores ..now that I am closer to VT, in NJ, it is readily available in stores) and you are so right. Even if I took a break that shit would be there waiting for me. They used to call it Hunters Cheese. Are you an old school Cabot fan? Being so close to where they made it, it was just the standard. Never knew until I moved away that it was super cheese
I am a recent convert, read about it on a backpacking forum in 2012 and recognized that I had just seen it in the grocery store, so I bought the small, waxpaper block and was instantly hooked. My local Walmart carries the 2lb block, only place around that has it. I hate going to Walmart, but I brave it for the Cabot. We actually tried the Habanero first, and we very impressed that we could buy a cheese with some actual heat.
Good morning to those in the States and, elsewhere, good day. This is how mine is shaping up. Temps at 275, using a mix of pecan and cherry, around 14-15 lbs trimmed and on at 5:18 this morning. Now just going to sit here for the next 12-14 hours. Hope you all have a good one today.
Looks awesome dude! I'm throwing one on tomorrow before we get rained out here on Sunday.
Yeah, my original plan had been to smoke on Easter, but it's also supposed to rain here on Sunday so I decided since I'm off today I may as well.
Just saw your in Loganville, not too far from ya. Yeah, suppose to be nasty Sunday. I should have fired up the smoker today instead of tomorrow.
Honestly, this wind is making it tough so tomorrow may turn out to be a better choice. I've been fighting temps all morning.
We are the facilitators of our own creative evolution.--Bill Hicks
I smoke in my garage so I don't need to worry about weather. My electric smoker gets a bit too hot I think?, I have to foil wrap or everything dries out fast. With foil, I can't get a good rind, but tender smoked meat is good even without that delicious, delicious rind. I'm going to monitor the temperature today, see if that's what's happening.
Good morning to those in the States and, elsewhere, good day. This is how mine is shaping up. Temps at 275, using a mix of pecan and cherry, around 14-15 lbs trimmed and on at 5:18 this morning. Now just going to sit here for the next 12-14 hours. Hope you all have a good one today.
Looks awesome dude! I'm throwing one on tomorrow before we get rained out here on Sunday.
Yeah, my original plan had been to smoke on Easter, but it's also supposed to rain here on Sunday so I decided since I'm off today I may as well.
Just saw your in Loganville, not too far from ya. Yeah, suppose to be nasty Sunday. I should have fired up the smoker today instead of tomorrow.
Honestly, this wind is making it tough so tomorrow may turn out to be a better choice. I've been fighting temps all morning.
Yeah, wind is crazy today. Tomorrow is looking like the better choice. Hopefully the wind dies down soon.
I smoke in my garage so I don't need to worry about weather. My electric smoker gets a bit too hot I think?, I have to foil wrap or everything dries out fast. With foil, I can't get a good rind, but tender smoked meat is good even without that delicious, delicious rind. I'm going to monitor the temperature today, see if that's what's happening.
I smoke in my garage so I don't need to worry about weather. My electric smoker gets a bit too hot I think?, I have to foil wrap or everything dries out fast. With foil, I can't get a good rind, but tender smoked meat is good even without that delicious, delicious rind. I'm going to monitor the temperature today, see if that's what's happening.
I've never used an electric smoker. My wife got me the offset two years ago after years of wanting one. Either way, smoked meat is smoked meat. It's great no matter how it's made.
We are the facilitators of our own creative evolution.--Bill Hicks
I smoke in my garage so I don't need to worry about weather. My electric smoker gets a bit too hot I think?, I have to foil wrap or everything dries out fast. With foil, I can't get a good rind, but tender smoked meat is good even without that delicious, delicious rind. I'm going to monitor the temperature today, see if that's what's happening.
What temp are you running it at?
It's old and just has a heating element. I've never checked how hot it runs, but I have been thinking and researching and I think I know some of the problems I've had. I'm going to check it in a few minutes. 1. I'm cooking too-small cuts for too long. I've had great success with racks of ribs, whole chickens, and pork shoulders with a 4-6 hour smoke. I don't know why I thought a 2-3lb tenderloin could survive that long at the same temperature. 2. Going by time rather than temperature. Ribs only ever seem to get more tender with time, but what I never thought of is how fatty they are. So much collagen to break down, it is very forgiving. The same rule does not apply to a chicken or a tenderloin, which have practically no fat or collagen. 3. I tried foil packs last time to great disaster. They seal too completely and ended up steaming my meat into inedible bricks.
Still not sure how people get such a nice rind. Maybe I'm not using enough wood chips? I know the loose foil wrap is inhibiting a crust, but I've had best tenderness and juiciness results with it... I'll check back with my temperature reading soon and see if it's that, or if I'm just smoking stuff way too long.
I try to keep all of my cooks between 275-300 depending on the quality of meat. The lower the quality, the lower the temps. I've had good success with chicken at 275 with no drying out. As I'm not familiar with electric smoking, do you have to use a water pan inside your cooker? I run a water pan for everything except wings.
We are the facilitators of our own creative evolution.--Bill Hicks
Smoker is running at 232F so that's just right. I'm just overcooking everything. I'll cook the tenderloin to 145F and pull it and it should be good, hopefully it will have a bit of crust.
Comments
This cannot stand. On reordering, decided to add some friends to the box.
They used to call it Hunters Cheese. Are you an old school Cabot fan?
Being so close to where they made it, it was just the standard. Never knew until I moved away that it was super cheese
Yeah, suppose to be nasty Sunday. I should have fired up the smoker today instead of tomorrow.
That is badass.
My local Walmart carries the 2lb block, only place around that has it. I hate going to Walmart, but I brave it for the Cabot.
We actually tried the Habanero first, and we very impressed that we could buy a cheese with some actual heat.
I'm going to monitor the temperature today, see if that's what's happening.
1. I'm cooking too-small cuts for too long. I've had great success with racks of ribs, whole chickens, and pork shoulders with a 4-6 hour smoke. I don't know why I thought a 2-3lb tenderloin could survive that long at the same temperature.
2. Going by time rather than temperature. Ribs only ever seem to get more tender with time, but what I never thought of is how fatty they are. So much collagen to break down, it is very forgiving. The same rule does not apply to a chicken or a tenderloin, which have practically no fat or collagen.
3. I tried foil packs last time to great disaster. They seal too completely and ended up steaming my meat into inedible bricks.
Still not sure how people get such a nice rind. Maybe I'm not using enough wood chips? I know the loose foil wrap is inhibiting a crust, but I've had best tenderness and juiciness results with it... I'll check back with my temperature reading soon and see if it's that, or if I'm just smoking stuff way too long.