davermont

We’ve had the smoker a week now, and I’m starting to get the hang of it. I scored some fallen apple tree branches this afternoon, a great addition to our little collection of smoke woods.

Today I smoked 9 pounds of ribs and 7 pounds of pork loin at the same time. This time I ran errands before starting the smoker, so I was able to keep the smoker running at 225° and both meats turned out great. The ribs were crisp on the outside and tender and juicy inside. The loin was most and tasty, and we now have enough smoked meat to feed a small army.

When the cooker finally cooled down I smoked 3 bricks of cheddar cheese, one for Barry, one for Tom, one for us. At first I had them in an aluminum foil pan which apparently diverted the smoke around the cheese and thus kept it from smoking (foiled by the, uh, foil). I took the cheese out of the pan and put it right on the grill, which seemed safe as the smoker had been running right at 80° and the grill was barely warm to the touch. Somehow in the next half hour the temp climbed up to 125° and when I took the cheese out it was in the process of melting into the grill.

Why did the smoker heat up again? Don’t know.

Is our smoke guys learning? Yes, but they still have a lot to learn…

This entry was posted on Wednesday, April 13th, 2005 at 11:00 pm. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.