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To rediscover real food, regain the habit
of cooking from scratch with locally sourced
ingredients, and free myself from the
banality of the supermarket.

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We’re Smokin’

May 19, 2013
By

So here’s a step by step of the fun I have had today with the cold smoker

Loading Eco Smoker with two racks of cheddar and mozzarella.

Loading Eco Smoker with two racks of cheddar and mozzarella.

Top rack is butter resting on baking parchment

Top rack is butter resting on baking parchment

Smoke Generator loaded with applewood dust, and ready to light.

Smoke Generator loaded with applewood dust, and ready to light.

Dust igniting

Dust igniting

6 hours later, butter is a different shade from earlier.

6 hours later, butter is a different shade from earlier.

As it is a warmer day than I expected, the butter and cheese were both a little warm, so they are currently in the fridge before wrapping them. I will take some more pictures then.

By the time the butter and cheese were ready, the smoke generator looked to have another 3-4 hours in it. So I have placed some shallow bowls of olive oil in the eco smoker, to see how they take on the flavour of the applewood. I’m also smoking a little salt, although I am not sure that 4 hours in the smoker will be that noticeable. However, it is good to experiment.

Meanwhile, on the hot smoking front.

This is a fatty. At its most basic, a fatty is a roll of sausage meat, smoked. This one is wrapped in bacon and has baked beans running up the middle.

This is a fatty. At its most basic, a fatty is a roll of sausage meat, smoked. This one is wrapped in bacon and has baked beans running up the middle.

Pulled pork. A small piece of pork shoulder, low smoked for several hours, and then pulled and sauced.

Pulled pork. A small piece of pork shoulder, low smoked for several hours, and then pulled and sauced.

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