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My garage typically has an odorous "earthy" and wood smokiness aroma quite often, and yes that would be year around. 🤡
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After our first spatchcock turkey cook, we froze the carcass and leftover meat right after Thanksgiving to use in making soup. Turkey soup is an after-Thanksgiving tradition for us. Some members of our family actually say they like the soup at least as much as the turkey dinner.

Today was the day! Wife and I teamed up to make a large pot of turkey soup and a pan of cornbread. What goes better with turkey soup than cornbread, right? We had some for dinner tonite and it was delicious. There was a gentle hint of smokiness in the soup from the smoked turkey that made it extra special.

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Life is good!
 
Some members of our family actually say they like the soup at least as much as the turkey dinner.
Count me in - looks great! I’d fit in with those family members as I really like using the leftovers to make soup, sandwiches & soup, or whatever. Same goes for ham. I’m really not the biggest fan of ham on day one, but give me the leftover parts! I was once walking with a friend at a high school football game where the VFW was serving freshly made beans and soup bones. He commented that he didn’t understand why people liked their ham in a bean soup. I confessed that occasionally I would buy a ham just so I could make ham and bean soup… and cornbread!
 
The weather finally cooled down enough here in N. Fla to smoke some cheese...
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So...I see you don't have a smoke box. What temp did you smoke the cheese on? I've been reluctant to try it on my 700 (no smokebox) because I thought the cheese would melt if I didn't get the temp low enough.

What flavor wood pellet(s) did you use?

Do you make those to give as gifts? Or, do you consume a lot of cheese. :)
 
So...I see you don't have a smoke box. What temp did you smoke the cheese on? I've been reluctant to try it on my 700 (no smokebox) because I thought the cheese would melt if I didn't get the temp low enough.

What flavor wood pellet(s) did you use?

Do you make those to give as gifts? Or, do you consume a lot of cheese. :)
I just cold smoked a few pounds of cheese and a side of salmon on Friday. I use a smoke tube and the test mode fan setting on the Bull. Sorry no pics, made a smoked salmon dip, a smoked salmon chowder and have some leftover salmon for crackers and cream cheese.
 
I just cold smoked a few pounds of cheese and a side of salmon on Friday. I use a smoke tube and the test mode fan setting on the Bull. Sorry no pics, made a smoked salmon dip, a smoked salmon chowder and have some leftover salmon for crackers and cream cheese.
Most interesting.
 
So...I see you don't have a smoke box. What temp did you smoke the cheese on? I've been reluctant to try it on my 700 (no smokebox) because I thought the cheese would melt if I didn't get the temp low enough.

What flavor wood pellet(s) did you use?

Do you make those to give as gifts? Or, do you consume a lot of cheese. :)

My buddy smokes a lot of cheese in his "powered off" Reteq pellet grill, he won't do it when its hotter than 50 out and all he uses is a pellet smoke tube or similar design/intention to smoke his cheeses. He uses mostly fruit woods, but has also produced some fine cheese with the blends or straight up hickory. Be sure to let the cheese mellow out for at least month in vac sealed bags and frozen before eating it, otherwise the smoke is very intense and even borderline harsh depending on the cheese/pellets.
 
So...I see you don't have a smoke box. What temp did you smoke the cheese on? I've been reluctant to try it on my 700 (no smokebox) because I thought the cheese would melt if I didn't get the temp low enough.

What flavor wood pellet(s) did you use?

Do you make those to give as gifts? Or, do you consume a lot of cheese. :)
I never turned the 1400 on. Just like the folks above, just a pellet tube. I vac sealed. So I have ages to consume. ;)
 
I just cold smoked a few pounds of cheese and a side of salmon on Friday. I use a smoke tube and the test mode fan setting on the Bull. Sorry no pics, made a smoked salmon dip, a smoked salmon chowder and have some leftover salmon for crackers and cream cheese.
Interesting. I wonder if the 1400 has a fan test mode? It would definitely help thin out the smoke.
 

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