I've smoked just about every kind of meat. Salmon, halibut, black cod, beef, etc. Always wanted to smoke some cheese. I watched a lot of video on it, but yours is the best. The vacuum pack makes total sense. I'll be following your technique. Thanks a ton. Instant LIKE and SUBSCRIBED! Greetings from Alaska.
Watched alot of your vids and honestly you're underrated brother. Don't get discouraged and keep them coming I love it🍺🍻🍻🍻 P.S. Alot of people don't know how to cold smoke. You showed many how to do it right 💪🏼
Thanks, louie!! It's so good in everything!! Wife made baked potato soup last night, and I put some of that smoked shredded cheddar in it; it was 🔥 🔥 🔥
Been curious about clean vs dirty smoke for cheese. I’ve smoked cheese twice and my smoke was dirty both times. One time i came out very acrid even after 6 weeks and the other time it was fantastic after 2 because i only smoked for 45 minutes vs 2 hours the first time. I’m gonna try a clean smoke with wood chips this time for an hour and 15! Also, love the horse shoes you have for the handles on the pit!
Excellent!! I’ve got to try in my pellet smoker although you said it’s not difficult. Also. Could this be achieved on a Weber Kettle??? Awesome job Mike!!🍻
Good morning Mike, I love watching your RU-vid videos. I’m very passionate about cooking, and I enjoy it more then the eating. The reason I’m reaching out to you is based on your experience and large selection of cookers and cooker styles. As a backyard smoker enthusiast I want to buy a great smoker, but I need some guidance from an experienced pro like yourself. For the past 12 years I have been using the Weber Smokey Mountain 22”. I like the LoneStar Grillz 30X72 horizontal double door cabinet style smoker, the Workhorse Pits 1975 (and Primitive Pits 250), the Shirley Fabrication 30X60 straight back smoker, Fat Stack, Mill Scale. Do I go traditional Texas offset or reverse offset? Rounded pipe/propane tank or cabinet style? Does the shape and size of the chimney have any significance? Any comment on the thickness of firebox or insulation? 1/4” cook chamber vs larger thickness (3/8 to 5/8)? Sorry for so many questions, I just respect your opinion as a successful entrepreneur and professional in the industry. God Bless and Happy Holidays!
Good morning and thanks for watching!! As far as cookers go I'm a traditional offset guy through and through. It turns out the best product. I've own a cabinet smoker and it has it uses. Not a fan of reverse flow offsets. If you have the means get the best built, thickest metal, oversized firebox offset you can afford. I like the millscale and workhorse/primitive pits the best as far as stack size and firebox dimensions go. But at the end of the day you gotta get what fits your needs. Offset smoking turns out the most superior product everytime.
And I like the round not insulated fire boxes. If you get a fire box that's 3/8" or thicker you prob won't need an insulated firebox unless you live up north where the cold is brutal
@cdouglas I think the curvature of the fire box makes the air flow run smoother into the cook chamber, with no hard corners to hit on. As far as the insulation goes, if I owned a 1000 gallon pit, I'd want one or lived up north where it's colder. On a smaller pit less wood burned = less smoke flavor on your meat. Just my 10 cents.
Thanks, Ted. I've got a magic vac coming from Amazon .Maxima 2 Food Vacuum Sealer Machine 12" Seal Bar, Strong Double Piston Pump, Built in Cutter and Roll Bag Storage, Locking Lid with LED Window Vacuum Seal Jars & Containers Made in Italy by MagicVac a.co/d/2PcKK90. I bought an Lem 250 vacuum sealer from academy, and it was junk, I took it back.
@@MikeBrownBBQ let me know how the new one works out - I have the Made by Meat one - can’t say I am overly pleased with it - but it does the job I guess
