The stars must have been in alignment this week. One of our sporting good stores has been bought and is re-branding. Hence they are having a massive clearance sale. I bought 3 20# bags of pellets for $25.00.
Also our Local Fred Meyers has Tillamook cheese on sale. So I bought as much as I could afford.
The vac-pac is an experiment. Infused Tillamook medium cheddar with Hot Hatch Chile.
Since I don't have an A-Maze-n-smoker ( I do plan on getting the tube once I'm done paying for an engagement ring and a trip to Hawaii) I built a quick smoke generator out of a Tazo Tea tin, a 3" stainless shower drain, and a $4.00 Harbor Freight solder iron. I bent the drain to fit on the bottom of the tin to allow a 1/2" air space between the pellets and the bottom of the tin.
Test burning today to see how long it will go and to check the temp.
So far on one pint of pellets, the smoke has been going for 4 hrs, and the only real temp difference has been from the outdoor temperature changing. It was 44 outside when I started and is now 57.The internal temp of the smoker has gone up, but only a few degrees above the outdoor temp.
My smoker resides in my boat shed, which provides some shade and blocks it from the prevailing winds.
Tomorrow the Cheese goes into the smoker!
Also our Local Fred Meyers has Tillamook cheese on sale. So I bought as much as I could afford.
The vac-pac is an experiment. Infused Tillamook medium cheddar with Hot Hatch Chile.
Since I don't have an A-Maze-n-smoker ( I do plan on getting the tube once I'm done paying for an engagement ring and a trip to Hawaii) I built a quick smoke generator out of a Tazo Tea tin, a 3" stainless shower drain, and a $4.00 Harbor Freight solder iron. I bent the drain to fit on the bottom of the tin to allow a 1/2" air space between the pellets and the bottom of the tin.
Test burning today to see how long it will go and to check the temp.
So far on one pint of pellets, the smoke has been going for 4 hrs, and the only real temp difference has been from the outdoor temperature changing. It was 44 outside when I started and is now 57.The internal temp of the smoker has gone up, but only a few degrees above the outdoor temp.
My smoker resides in my boat shed, which provides some shade and blocks it from the prevailing winds.
Tomorrow the Cheese goes into the smoker!