DW Frommer II
TVWBB Fan
I use smoke flavouring pellets (the leading brand) in foil packets for my barbeque. I've not really had any complaints about using the pellets but I was cold smoking some cheese today and I was kind of puuzzled with what I was seeing...maybe I just never noticed it before.
Everyone says "thin blue smoke." I hear and I understand. But when pellets in a foil packet start smouldering, they give off a heavy greyish smoke...nowhere near "thin" or "blue" as I understand it.
Now this only lasts for 15 minutes or so but then there's no smoke at all. And come to think of it when I bury chunks in the charcoal I get the same dense grey smoke when they come online.
Is this kind of smoke going to leave a bitter residue on my food? I've always heard it would.
I'm particularly worried with cold smoked cheese because pellets or tiny chips seem to be the only way to deliver a constant smoke.
Any thoughts ro advice?
Everyone says "thin blue smoke." I hear and I understand. But when pellets in a foil packet start smouldering, they give off a heavy greyish smoke...nowhere near "thin" or "blue" as I understand it.
Now this only lasts for 15 minutes or so but then there's no smoke at all. And come to think of it when I bury chunks in the charcoal I get the same dense grey smoke when they come online.
Is this kind of smoke going to leave a bitter residue on my food? I've always heard it would.
I'm particularly worried with cold smoked cheese because pellets or tiny chips seem to be the only way to deliver a constant smoke.
Any thoughts ro advice?