Thread: Sausage and Smoke Cooking

Originally Posted by Grazor

There is a good chance you will end up with chain bar oil in the sawdust.
I use a grinder with a chainsaw cutting disc, works quite well.

Cool idea.

Do you use green or dried wood when doing this?

Originally Posted by 32t

Cool idea.

Do you use green or dried wood when doing this?

Dried wood, that's what I've got, but might work even better with green. Probably stating the obvious here, but some sawdust is more bitter than others. Apple seems to be a good all rounder. Oak wine barrel real good for fish.

I do not freeze my smoked cheese, but I do vacuum seal it, and keep it in the fridge. This is my oldest Feb, 2019, so far no strangeness.

First Christmas party of the season, early so we can get all together.
Feeding a mere 12 meat eaters from the crowd of 18.

This went on the smoker about 18 hours ago.

When some would wrap, @ 170, but on the kamado style grill I don’t.

190 at the thickest point and ready to wrap and rest.
Cheers gents.

Originally Posted by spazola

I do not freeze my smoked cheese, but I do vacuum seal it, and keep it in the fridge. This is my oldest Feb, 2019, so far no strangeness.

You either smoke much cheese or don't eat much? LOL It wouldn't last that long around my place.

Your picture is a good example of what I dislike about vacuum packing.

When using vacuum packing for storage you use up at least 3 times the area of. the product you are storing

Originally Posted by MikeB52

First Christmas party of the season, early so we can get all together.
Feeding a mere 12 meat eaters from the crowd of 18.

This went on the smoker about 18 hours ago.

When some would wrap, @ 170, but on the kamado style grill I don’t.

190 at the thickest point and ready to wrap and rest.
Cheers gents.

No water/drip pan, Mike. Did you spritz it or anything.

Yessir, spritzed with apple cider vinegar about hourly from 140’ and up. I smoke fat down as well the last few cooks.
That big ceramic diffuser seems to act as an effective heat block, and the kamado grills hold good moisture below 250 ‘ as well.
all in, this was about 18 hrs on the grill, and then an hr rest before serving.
This was my 10th brisket, and as per feedback, my best yet..
Here’s the money shot when I was about to serve.

Good smoke ring, and probably 2 pots of chili fixings for left overs.

Some of the satisfied guests with their matriarch!

Yesterday I picked up 4 more punds of Tillamook medium chedder that comes in a 2 lb block and looks vacuum packed. It just might be shrink wrapped.

Of course they say to keep it refrigerated and the best by date on the packages say Jun/22/2022.

Mike I’m not an expert but I’ve always gone fat side down, heard all the arguments but that theory of the fat running thru the meat just don’t make sense. Cause if it did why does it all end up in the drip pan! And if I’m doing it wrong maybe my trophies and ribbons were all imaginary

Thanks tc, think it’s was one of your earlier brisket posts where you mentioned it, and I’ve been doin it that way ever since. I agree the fat doesn’t go through the meat, it just runs off it. Acts way better as an insulator on the bottom. And I flip it over and cut from the uglier bottom side as well. After separating the point of course.
Haven’t tried to chop that up into burnt ends,,, yet.. next smoke though for sure as the flat provides all the slices you could want for Sammy’s.