Thanks, I have an updated video I'm finishing up I'll have posted in a few days

Top man. 👍

Another one on the to do list! Lot of possibilities or cold smoking, so always very cool to hear new ideas.

new one to try out I learned, smoked peppercorns ;)

Sounds like smoked beans would be good in chili. Hmmm...

Could you possibly post the exact way you smoked those? I'd love to try that myself man

Thanks for the sub!

not quite understanding what you mean.

Thanks 👍

Thanks, much appreciated! Though I am focusing more on videos for forging/blacksmithing etc, I will get back to cooking videos once the weather is a bit better as I prefer to cook outdoors for those.

Yeah, I generally do it in fall and winter or if it's cold enough at night, though you can also put a tray of ice in the chamber

Thanks, I have a more recent video up showing some other cold smoking ideas

Just getting the right weather here to do it again

thank you!

done this on Jerky several times and it works great

Yep, will be getting more use for it soon as the Summer weather is gone.

Thanks, will do when it comes into season here

sounds good, about time to run a batch of various things here too, I will probably do a follow up video soon of some other ideas of what to cold smoke

I just smoked Italian prune plums. Halved them up and smoked for an hour or so. Delicious

Question to you from a non cheese Maker, any sites or areas you recommend checking out if you wanna start cheese making

@@rickbergolla4055 Hi my friend, I strongly recommend you check out Gavin Webber's KZfaq channel, what Gavin doesn't know about making cheese isn't worth knowing in my opinion! Everything I have learned about making cheese over the last 5 years has been down to following Gavin's easy recipes! Here is a link to his fantastic Cheddar video, which was the first one I ever watched, then you can follow all the other MANY fantastic videos! Here is the link below, hope this helps my friend! 👍😊 kzfaq.info/get/bejne/rquenMmKs9Soc3U.html

@@MrNed09 Cool, subbed, only made cheese once, simple method with goat cheese, but was worth doing.

@@alchemykitchen777 Hi my friend, over the last 5 years I have made cheddar, Gloucester, sage Darby, Cotswold, chilli Cheddar and even a Stilton style cheese. I started off making soft cheese like ricotta, cottage cheese and roule' herb, but unfortunately they don't keep very long! Over the last couple of years I have got into making my own sausages, salami and other air cured meats like jerky. I tried hot smoking, and found it very successful indeed, but I plan to make myself a cold smoker in the better weather!

Was just one of those days, but I was able o re-record the footage so nothing really lost in the end. Thanks!

Alchemy Kitchen something’s are meant to be! 👍🏻

let me know how it turns out, but yeah a large dish should work, so it exposes as much as possible of the surface to catch the smoke

You can try a milder smoke, like maple or applewood etc something like hickory or mesquite is gonna be a lot stronger

Thanks, I have still yet to try sous vide. Hoodie is from our band's merchandise, I think I have one or two left (have to check which sizes), but might have a link to where you can find them.

Yeah unfortunately I don't know where to find pecan here, but all depends on what I am smoking to what wood I prefer. One guidline I remember hearing for cheese, is the stronger/sharper the cheese the milder wood/smoke to use, but it's all personal preference and worth experimenting with. I should get a stick welder soon, and then I will try to make some new cold smoke generator designs. Maybe will do a tutorial/build video in the future after I get some practice welding

@@alchemykitchen777 excellent,thank you got 1 sharp,mild,pepperjack just to experience for 1st time, used competition pellets ,thanks for your help here in Houston we are getting closer to warm weather 70 tomorrow

​@redbone7040 🤠Howdy from Friendswood. Looking at how to cold smoke some cheese during this cold spell and saw you're a neighbor 🤘 (How about our Texans ❤)

havent found the need for cold smoking, and it would prevent the smoke from getting to the bottom, unless you flipped whatever is on it.

Which is the correct sequence: Smoke then pickle or pickle then smoke?

@@billychampy316 smoke then pickle bro

same process as how I did the garlic powder and paprika in the video.

Yep Perlenbacher is Lidl brand beer, Oettinger is also very cheap, but blows away most beers I have had in other countries.

yes, since they are only cold smoked, they are still raw... if you do them on a grill, coat in olive oil, salt and pepper, wrap in aluminum foil and grill until internal temerature reaches 150 fahrenheit.... actually uploading a video on that new that will be live in about 20 minutes.

Yes.

Depends on your preference, I'd try something milder myself like apple wood

Yes, though I would be careful about the temperature, so it's in the safe range. The smoke flavor takes within the first 30 minutes, longer just makes it stronger.

@@alchemykitchen777 thank you

thanks, never thought of pizza dough, just started a batch of cheese, so will give it a try. I did wild boar neck and ribs for chili last week and it turned out great.

@@alchemykitchen777 that sounds amazing!

Yeah, it works fine as long as your temperature stays in the safe zone. I did a whole duck for New Years in the cold smoke then cooked in the oven in a dutch oven, came out great.

Has it been cured?

@@alchemykitchen777 I don't know. Though the market got back to me and said it is good to eat as is. Thank you. :)

@@zakimerxero3771 would have been my guess, but don't want to be responsible for getting you sick.

@@alchemykitchen777 Understandable. :)

I havent tried that

I like apple wood for a lot of things, and often blend it with hickory or mesquite.

You can cold smoke chicken or other meat before cooking or grilling it, you just have to be sure it is cold enough to not reach the danger zone of getting you sick

Yes and entire salmon fillets, comes out great with birch syrup

They will take the smoke flavor, but not sure if it will work while they are frozen, worth a try though

@@alchemykitchen777 I was going to put a rack straight from the fridge to the grill to smoke for a couple of hours then into the oven.. I have a pellet tube I put on my little grill.. Hopefully it works

@@jorgecarrejo7562 should work fine, let me know how it turns out!

@@alchemykitchen777 didn't work.. Barely got a hint of smoke on the ribs.. Miss my Oklahoma Joe's smoker!

@@jorgecarrejo7562 Sorry to hear, I have done it with meat and had good results, maybe needed longer or stronger wood like hickory or mesquite.

I have, also works good if they are peeled first

Interesting, that I will have to try next harvest... had more cherries than I knew what to do with last year.

@@alchemykitchen777 I didn't cold smoke them, heat smoke with more cherry wood while smoking a pork loin. I cold smoked a salmon for the first time yesterday. I hope I didn't overpower the smoke.

Totally worth it.

@@alchemykitchen777 i am building my 1st smoker and im looking for ideas 💡. I am going to definitely try it.

That I haven't tried on cold smoke, but have heard of doing whiskey and beer

yeah, I have cold smoked beef jerky before, butthen I dehydrate it with a bit more heat or in the oven

I haven't tried it myself, but a few people mentioned they have with good results

@@alchemykitchen777 funnily enough i was inspired to try smoking food and am in the process of smoking some now!

Just got 6 deer shoulders, will use some for jerky

as long as the smoke is cool enough, any chamber would work more or less.

@@adriandelaat2905 *too