Text 18830, 107 rader
Skriven 2014-11-02 21:13:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: Re: Smoking was: Kitchen
================================
-=> Quoting Stephen Haffly to Nancy Backus on 10-31-14  21:45 <=-

 NB>>> Will Steve likely be able to do more smoking at the new house, if
 NB>>> the current timeline holds...?

 SH> I may have more difficulty. Where we are now, we have a covered porch
 SH> so I don't have to worry about rain. When we move, I won't have that,
 SH> so Dale's concern will be mine also. Electricity and rain/snow don't
 SH> mix. 

No, not really.  I suppose that somewhere along the line you might end
up covering the porch, or some section of it...  :)

 DS>> Actually, good smoking weather is any time you feel like it.  The
 DS>> smoker does not care if it is freezing out.  And since I load the
 DS>> smoker and come inside, I don't much mind either.  Only time I would
 DS>> rule out smoking is in the rain or snow since my smoker is electric.

 SH> For the most part, I agree. The electric smoker does vary in the
 SH> amount of smoke generated based on outside temperature and the amount
 SH> of time the element needs to be on to reach smoking temperature. In
 SH> cold weather, the element will be on longer and thus generate more
 SH> smoke. In hot weather, the element will not be on as much, thus
 SH> generating less smoke. Dale uses one way to get around this problem and
 SH> I chose a different way. Mine is a Smoke Daddy smoke generator. Since
 SH> it is external to the smoker, it does not depend on the electrical
 SH> element to generate smoke. Also, when cold smoking cheese, one must
 SH> have an alternate way to generate smoke as the element would melt the
 SH> cheese. 

So there might be some small differences in when/how the smoking is
done, given the different methods... if I understand correctly.

 SH> While Dale and I use two different devices to generate the smoke, both
 SH> of us have had excellent outcomes when smoking cheeses.
 
I can vouch for that, taste-wise...  ;)

 NB>> Bad weather certainly wouldn't make it much fun, either, even with a
 NB>> non-electric smoker...  I'd thought that one could do the smoking just
 NB>> about any time, but Ruth was indicating that that might not have been
 NB>> the case.  Being a non-smoker (in this way as well [g]), I wouldn't
 NB>> have known for sure.  ;)

 SH> I have had a basic charcoal/wood smoker (first one, did not like), gas
 SH> smokers (much better but too fussy as I had to watch it to keep
 SH> adjusting the gas flow to keep the temperature in the correct range),
 SH> and an electric smoker (like Dale's). I have been happiest with the
 SH> electic one since the thermostat maintains the proper temperature.

Ah.  That does sound like the electric would work better then... or at
least with less effort, so making the process more enjoyable...  :)

 SH> The Smoke Daddy ensures that I can control the generation of smoke
 SH> to get enough, but not too much. One of these days, I will replace it
 SH> with a newer model. This one has its quirks, requiring me to pre-heat
 SH> the temperature sensor before it will work and not give me an error
 SH> message. Once it gets going, it works well.
 
At least it works well once it gets going...  ;)

 DS>> As far as smoking cheese goes, it is actually too soon for that.
 DS>> Best is when outside temps are low so that the inside of the
 DS>> box stays at less than 80F.
 NB>> I saw that they are expecting temps in the lower 40s with lows in
 NB>> the 30s coming up, as are we...  I suppose that might be cool
 NB>> enough for cheese...?

 SH> Plenty cool enough for cheese :) I have to see if any of the local
 SH> stores have it on sale. Tomorrow would probably be a great day to
 SH> smoke cheese. If not tomorrow, then the next couple of days. Of course,
 SH> the hardest part is waiting for the weeks it takes for the flavor to
 SH> develop. Just out of the smoker, it tastes pretty bad. After a few
 SH> weeks, the flavor becomes much better as it seeps through the cheese.

One needs patience...  some things just need to age some to get where
they need to be...  :)

 SH> Here's one thing I have tried. It is hard to do on a regular grill as
 SH> the grease will cause a big flare-up and burn the outside.
 SH> Title: Fatties
 SH> 1 Lb Italian sausage (mild or hot
 SH> -according to your taste)
 SH> 13    slices Bacon (thick or thin
 SH> -but the thin will probably
 SH> -crisp up better)
 SH> 6    slices Provolone cheese
 SH> 1/2 sm Onion, diced
 SH> 1/2    Bell Pepper
 SH> Spinach Leaves

Now those looked right interesting...  tasty, too...  That might be a
fun thing to have for a Picnic...  ;)

 SH> Some suggestions I read were to slice it and serve it on biscuits. 
 SH> We had it on bread, and it was quite good.  I personally liked the
 SH> one made with the hot Italian sausage better.

I think I'd probably like the hot Italian sausage better, too.  :)

ttyl           neb

... "Pieces of Nine".."Pieces of Nine"...sorry...Parroty error!

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