Smoking anything occurred to me a year ago when reading confessionals. Since then, I've been wanting to try it, but not willing to put any money down for hardware. When I showed her Chris' blog, she said she doesn't need any special equipment and huffed at the idea of a big bird. Wifey has actually smoked bacon in the kitchen a few times. Instead of arguing with her, I started planning. And waiting... been waiting a long time for this.
Tonight (melodramatic pause) is Phase I.
- 2 cardboard boxes (free)
- 2 bbq grates (lying around)
- flexible aluminum duct (980 yen)
- 1 Captain Stag walnut smoke block (250 yen)
- handful of apple smoke chips (maybe 50 yen)
- 2 one kilo blocks of cheese (980 yen each)
- sticks to hold up the recycled grates
- trimmed concrete wire mesh (another 50 yen?)
- aluminum foil (sacrificed my good hat)
- metal bowl (recycled)
Think that's about it for what it takes to smoke 2 kilos of cheese. Could probably do more, but since this is the first run, we do what we can. Oh yeah:
- thermometer (780 yen)
Almost forgot about that. Probably could have found one cheaper, but went ahead and grabbed what was on the shelf in the camping section. Kids were running through the store somewhere and last time one had pressed a "DO NOT TOUCH" button which consequently brought down a huge metal door, blocking off a quarter of the store. So, not wanting to risk another embarrassing moment and waste any more cigarettes while burning my kid in public, figured it was just easier to reach for Captain Stag's temperature gauge, put it in the basket and go look for the offspring.
When smoking cheese, even with a smoke block a person's got to be careful. Thank IG (Internet-God) for the forewarning.
- and ice
The Meat Guy is selling blocks of cheddar for 2,830 yen a kilo, plus shipping. So I feel like I'm getting a good deal the way I'm doing it. And having a lot of fun.
The setup wasn't necessarily beautiful.
|My Perfect 10|
Yeah, Love is blind. But with some soft lighting, a glass of anything, and a thin slice of ambrosia... we good.
Just got to let it mellow for a week or so in the fridge. Still managed to sample a stick. Not bad. No, not bad at all.
When it's ready, we'll shave off a little fire to put on top.
Bhut Jolokia (homegrown)