(Stoke on Trent, UK)
Hi, I tried home smoking using the ProQ smoke generator in my Weber. A couple of questions. I did cheese, which although tasty was rather colourless, not like the smoked cheese I buy. The salmon I did according to the recipe on the site but the end result although tasty is really oily. What did I do wrong? Overall it was the lack of colour on the things I smoked that was the disappointment. I used ProQ Oak clippings. Any advice would be much appreciated. Simon
It's good to her that you are enjoying smoking and also getting good use out of my website.
First of all, with regard to the colour of your smoked cheese. You'll never get the same colour as on a commercially manufactured smoked cheese because none of the cheeses that you buy (that I'm aware of) actually go anywhere near a smoker.
Smoke flavour (and colour) is "mixed in" to the cheese before it is processed so you're never going to achieve the same by doing it the traditional way.
That said, there are ways to help colouration:-
Now to the oily smoked salmon...
There are a number of variables that could contribute
Join in and write your own page! It's easy to do. How? Simply click here to return to Forum.
Stainless Steel Inserts For a Brick BBQ Grill
Adjustable Height Charcoal Grills
Custom Built To Your Specification
Replacement Stainless Steel Cooking Grates
Many Amazon merchants pay us a small referral fee when you click this link and purchase from them...
It makes no difference to the price you pay but it really helps me continue improving this website. If you like what I'm doing then save this link and use it every time you go to Amazon. For whatever you purchase through this link (it doesn't have to be barbecue) I heartily thank you in advance.