I smoked a spicy rubbed shoulder in the cabinet for a few hours yesterday, finished it by braising in the oven for a few more. It doesn't appear to suck. It was too late for the queen to sample before she went to bed last night, but I will do a batch of Carolina sauce tonight and get the verdict.
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Finally started to get some cool mornings again here, so it's time to make some smoked cheese. :-)
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mmmmmmmmm cheese
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2 bellies worth of bacon done yesterday. Time to slice and vac pac them tonight. A mixture of alder, apple and cherry for the smoke.
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All done and vacuum sealed. Three or four more mornings like today and I'll be set with holiday giveaways.
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What cheeses do you smoke and what do you use for wood? Sounds like something I'd like to try.
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I typically use sharp cheddar and alder. Of all the cheeses and smoke wood combos that I tired, it yielded the best and most popular results.

It's pretty easy to do. All you need is a tin can, a weller soldering iron (other brands seem to burn up under this misuse) and some wood chips. Clean the grates on the grill or use pastry cooling racks to hold the cheese above the grate and load the can, stuff the iron in it, put it down at the bottom, let it run for 1-3 hours depending on how much smoke it's making, how thick the cheese is and smoky you like things. After you pull the cheese off, cool it down, then vacuum seal it and leave it alone for at least a week or so.

If you have any questions, feel free to shoot me a pm.
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That sounds awesome, Adam.
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I've done cheddar and jack with mesquite. I bought a cheap charcoal grill and some dryer vent hose with duct tape. I tape the vent hose chimney to chimney from my Traeger to the grill and it works like a charm. Next experiment is cold smoked salmon. You can PM me as well with any questions.

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Peter is MacGyver.
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No sh!t. Wait till you see the pictures.
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I love you, man.
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I just checked the freshly smoked bacon supply. About 15 pounds.
That should do for a bit. It is time to break out the sharp thingies and the vac sealer.
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Teach me how to smoke pork belly. I really want to do up a bunch before winter.
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I go with a pretty basic recipe from the Polcyn/Ruhlman book "Charcuterie," but a little google fu can provide you with a wealth of info.
http://www.smokingmeatforums.com/f/134/smoking-bacon
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I googled it. There were so many results, I didn't know which to trust. Thanks for the link! Going to check it out now.
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Picked up a 10lb pork butt tonight. Injected it and rubbed it. Throwing it on the egg tomorrow late night for a 5pm dinner on Saturday. Going to pull it and do BBQ pulled pork sandwiches. Then were also going to do carnitas with a habanero jelly glaze tacos with jalapeņo cilantro lime sauce . Should be a great dinner with the family on Saturday.

On another note, I need a vacuum sealer in a bad way. Can any of you recommend a good one that isn't too expensive?
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The way I do bacon is very simple.

-Cut the skin off if it is still on
-Wash the belly well and then pat dry with paper towels
-Spinkle both sides of the belly with about 1/4 cup of Kosher salt total (not 1/4 cup per side)
-Add any other seasonings you want - I have been using some turbinado sugar
-Put belly in a non-metalic container preferably one where the liquid can collect without the belly in the liquid. I have bought a plastic "bus tub" and it works great.
-Put it in the refrigerator
-After 24 hours pour the liquid off, flip and put on about 1/2 teaspoon more salt
-Repeat the above step for a total of 5 days but only put the additional salt on once
-After the fifth day wash the belly and let it soak in water while you get the smoke fired up.
-Put the belly on the smoker at 200 (I like to use cherry or hickory for smoke)
-Pull it once the internal temp is 150 (about 3 hours)
-Refrigerate it to cool
-Slice (a slicer makes this an easy job)
-I make stacks of 8 slices on wax paper, flip it, and stack 8 more. Then I wrap the wax paper around both. I will put 3 of those into a vacuum seal bag and then freeze.

Ian, the Foodsavers are really nice, but they are relatively expensive. I bought a Seal-A-Meal years ago. After a year or so it went bad but they sent me a new one. After another year or so that one went bad... they replaced that too. I think they finally ended up replacing 4-5. The last time they told me they weren't replacing it any more!!! This one has lasted 3-4 years!!!

It is a simple, inexpensive, easy to keep clean unit. No matter what you buy I think you will find the bulk bag rolls to be the best. At Sam's etc you can buy a box with several rolls each of two different width bags. That way you can make the bags whatever length you want.

Also, it is a good idea to always precool meat before you bag it. That way you don't get the moisture pulling up on the seam as it is sealing.
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One key for adding spices/herbs to your pork belly while it cures is to use a lot more than you think. I tried garlic once, adding about 6 smashed cloves to each piece (3-4lb) and cured for 7-9 days. Smoked, sliced, etc. No garlic taste what so ever. Next time I try, it'll at least double that amount.
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I love reading smokingmeatforums.com. I've been a member there for a while and I'm still learning stuff.
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