Step 1 - Turn on your smoker heat source with 4 alder pucks in chip pan. 2 stacks of 2
Step 2 - Cut cheese into butter sized cubes (cheddar is great but feel free to experiment)
Step 3 - Cover your top one or two racks in aluminum foil
Step 4 - Place cheese on the top one or two racks
Step 5 - Once smoke is billowing out the top of the smoker place the rack with cheese in place into the smoker and put the lid or front on
Step 6 - UNPLUG SMOKER - pucks are self sustaining once they are generating a thick smoke, this allows the pucks to require no additional heat. This is great for cold smoking! Step 7 - After about an hour and 45 minutes, return to smoker, rotate cheese so the side on the foil is now on top, add one or two more pucks if very smoky flavor is desired.
Step 8 - Once cheese has been in the smoker about 3 and a half hours, remove the cheese and enjoy (cheese will be warm) or refrigerate and enjoy later.
Keep smoker in the shade to prevent any additional heat which may melt the cheese. Night time or cool days are best. Smoked cheese is best served at room temperature.
Other cheese we've tried: Pepper Jack, Colby Jack, Monterey Jack, Mozzarella, Sharp Cheddar all purchased from the store, preferably Tillamook® brand or your favorite high quality cheese.
1) 1 Tri-tip roast 2 to 4 lbs
2) 1 tablespoon kosher salt
3) 1-1/2 tablespoon fresh cracked black pepper
4) 1 teaspoon red pepper flakes
5) 2 teaspoon garlic powder
6) 2 tablespoon vegtable oil
7) 1 gal zip-lock bag
Add all ingredients to the zip-lock bag, make sure meat is good and coated. Seal the bag and refrigerate for 24 hours. For a smoker: Set temp for 300 degrees, add 4 to 6 smoker pucks to smoke pan, add meat to the middle shelf (once pucks are very smoky) and smoke for about 2 to 3 hours. Check temp on meat after an hour and half. Your finish temp should be between 135 and 140 degrees. For a grill Turn one side of grill on and get 4 pucks smoking. Once pucks are smoking put them on the cold side, also add your meat to that cold side. close the grill lid and adjust temp for 300 degrees. Cook for 2 to 3 hours. Check temp on meat after an hour and half. Your finish temp should be between 135 and 140 degrees. For charcoal grill Make a two zone fire and get 4 pucks smoking. Once pucks are smoking put them on the cold side, also add your meat to that cold side. close the grill lid and adjust temp for 300 degrees. Cook for 2 to 3 hours. Check temp on meat after an hour and half. Your finish temp should be between 135 and 140 degrees.
1) 1 1/4 lb Red Potatoes
2) 1/4 cup Sour Cream
3) Zest of 1 Lemons and Juice of 1 lemon
4) 2 tablespoons Olive Oil
5) 1/4 teaspoon Kosher Salt and
6) 1/4 teaspoon Fresh Crack Black Pepper
7) 3 green onions Chopped
8) Hand Full Fresh Italian Parsley
9) Finely Chopped Horseradish to taste
10) 2-4 drops Tabasco to taste
11) 12 oz Smoked Trout
Cook potatoes in boiling water until tender, drain when tender. Cut potatoes in half or in quarters depending on size. In a large bowl add sour cream, lemon juice, zest and olive oil mix together. Add potatoes season with salt and pepper. Add Parsley Scallions, Tablespoon of Horseradish (Fresh if you have it) and a few drops of Tabasco. Tear Smoked Trout into good sized bits add to mix and lightly toss it. Serve warm or cold.
1) 1 Whole chicken
2) 1/8 cup kosher salt
3) fresh cracked black pepper
4) garlic powder
5) 2 tablespoon of vegetable oil
Preheat gas grill to 500 degrees add 2-4 smoker pucks to a smoke box or directly to grill, once pucks are smoking put them on a cold part of the grill. Coat the inside of the chicken with the kosher salt (reserve some for seasoning), slather the out side of the chicken with the oil, season the chicken with remaining ingredients. Sear the breast side of the chicken for 5 minutes, then sear the back side of the chicken for 5 minutes. Once the chicken has been seared turn one side of the grill off. You need to have a cold side and a hot side on your grill, this is known as a "2 zone fire". The cold side will be a perfect place for your pucks (which should be smoking by now.) Place your seared chicken on the cold side of your grill with your smokey pucks, close the lid and adjust the temperature, if you have to, to 500 degrees. Allow to cook for 1 hour or until you can pull a leg off with almost no effort.
1) 2 pounds Top Round Steak cut into 1/4 inch slices
2) 3 cups beer
3) 2 cups soy sauce
4) 1/2 cup worcestershire sauce
5) 2 big splashes of tabasco
Marinate for 6 hours in the refrigerator
dry off the meat, 3 Peterson Smoker Pucks in bottom of pan 1 on top (3 on bottom creates extra heat) no more smoke is necessary
at about 2.5 hours in rotate racks leave in smoker until done- about 4 or 5 hours - enjoy.
1) 8 oz package cream cheese
2) 1 Cup mayonnaise
3) 3 - 5 green onions, chopped
4) 1/4 teaspoon kosher salt
5) A few grinds of fresh ground pepper 6) 8-12 oz smoked salmon or steelhead
In a medium sized bowl combine cream cheese and mayonnaise. Mix until smooth and creamy. Add green onions, salt and pepper to taste. Flake the salmon in and gently mix. Refrigerate for 1 to 2 hours and serve with crackers and cut vegetables.
1) 25 lb. Pork belly
2) 12 oz. kosher salt
3) 6 oz. brown sugar
4) 2 oz. curing salt
Trim the pork bellies into uniform squares and remove any belly skin. Combine the salts and
sugars and liberally rub onto the bellies. Place on a rack and allow to dry cure for 7 days in the
refrigerator. (As the belly is curing, drain any liquid that has accumulated). After 7 days, check
to make sure the belly has become slightly firm to the touch. At this point, the bacon is cured
and ready to be cooked, smoked, or eaten .
For smoked bacon: Smoke slowly at a low temperature (130-140 F) for about 3 hours. With Peterson Smoker Pucks, cold smoking is simple by turning off your heat source (unplugging your smoker ) after good amount of smoke is visible coming out the top.
1) 4 parts dark brown sugar
2) 1 part kosher or non iodized salt
3) Fresh Salmon or Steelhead
Mix together in a large bowl. 4 cups of Dark Brown Sugar and 1 cup salt will do for up to 12 or so pounds of fish. Use a non metallic container, start skin side down and cover fish liberally with sugar salt mix on each layer. Flesh to flesh skin to skin on each layer.
Allow to cure for 10-12 hours. Rinse off allow to air dry (usually 2 hours) put in smoker with 3 or 4 pucks until cooked to desired texture.
Smoke does not need to be flowing during entire time in the smoker. 3 or 4 pucks allows the proper amount of smoke in during the early stages in the smoker.