Smoking
Smoked Gouda: 24-Hour Rest for Bigger Smoke Flavor
Most cold-smoked cheese guides insist you should let the cheese “breathe” before vacuum sealing, supposedly to tone down the smoke. A side‑by‑side gouda experiment with a blind taste test told a very different story: the rested cheese actually tasted smokier—and better—to almost everyone. Here’s how the test was done, what might be happening inside that block of cheese, and how you can dial in your own smoke level at home.
More in Smoking
Hot-and-Fast Smoking an 18 lb Turkey — Juicy Results
Volunteered (or “voluntold”) to smoke the holiday turkey this year? Skip the 3 a.m. wake‑up and the dried‑out bird. This guide walks you through a hot‑and‑fast method for an 18‑pound, butter‑injected, dry‑rubbed turkey that finishes in around 7–8 hours with juicy meat and crisp skin—without wrecking your sleep or your gravy.
Smoked Turkey Guide: Techniques, Timing & Leftovers
Smoked turkey has a reputation for being fussy, overrated, or too risky for a big holiday meal. The reality? Done right, it’s juicier, more flavorful, and often easier than oven roasting—and the leftovers are legendary. This guide breaks down the methods, flavor strategies, and safety tips that turn smoked turkey from ‘meh’ to must‑have tradition.
How Long Can Rib Roast Stay in Fridge? Cryovac Guide
Picked up a beautiful rib roast for a holiday smoke and wondering how long it can safely sit in the fridge? With high-dollar cuts, timing matters for both food safety and peak flavor. This guide breaks down how long a cryovac-packed rib roast can stay refrigerated, how wet aging works, and when to freeze instead—so you can serve your roast with confidence.
How to Thaw a Turkey Fast - Last-Minute Smoker Tips
Pulled a massive turkey out of the fridge and it still feels like a bowling ball hours before you planned to smoke it? You’re not alone. This step-by-step guide walks you through safe, fast thawing methods, when you can still spatchcock and smoke, and when it’s time to pivot the menu—without ruining the holiday.
Small Brisket Point: Cook, Smoke, or Braise Tips for Two
Picked up a small brisket point for a two‑person cook and discovered a massive fat vein running through the middle? You’re not alone—and it *is* a bit of a problem if you treat it like a full packer. This guide breaks down what that cut actually is, why small brisket pieces are tricky to smoke, and smarter ways to turn it into something rich, tender, and worth firing up the cooker for.
Smoked Gouda Experiment: Does Resting Cheese Matter?
Many backyard pitmasters swear you should let smoked cheese rest in paper before vacuum sealing, claiming it mellows harsh smoke and improves flavor. A month-long side‑by‑side gouda experiment put that habit to the test—and the blind taste results were the opposite of what most people expect. Here’s what happened, why it might be working, and how to dial in your own smoked cheese routine.