I kept staring at that 2 1/2 lb, jumbo-sized, what-am-I-gonna'-do-with-that, bag of Chex-Mix every time I walked by it. Somehow, I inherited it at Christmas-time from a previous owner that had no idea what to do with an industrial-sized bag of Chex-Mix. Thanks.
A few leftover hard-boiled eggs, and 2 blocks of Monterey Jack cheese also went for a quick smoke with the Chex-Mix.
I loaded up some pecan pellets, and then fired up the smoker, aiming for 235F. This was going to be a short endeavor, an hour at the most. All was going smoothly. The eggs, and cheese went on without a hitch. Now that Chex-Mix was another story. If you want to test your prowess as a professional Meat Probe Inserter, try sticking that sucker into a piece of cereal.
After a pesky double-stall from the Chex-Mix, things rolled along nicely! Odd thing is, for most of the time, the Meat Probe was strangely within a degree or two of the Smoker Temp Probe. Hmm...go figure. I guess i'll have to study up on that later.
Now, in all seriousness, I held smoker temp to 235F for one hour. The eggs, and cheese were to my liking, but the Chex-Mix was a little smoky. Chex-Mix takes on smoke rapidly--30 minute smoke for it next time. I vacuum packed the cheese for a 30-day sit in the fridge, (taking advice from a previous cheese Pit-thread). I had some smoked egg on my Caesar salad, and loved it! After an over-night rest on the counter, the Chex-Mix had mellowed some, and was good for munching on at that point.
Happy New Year, and keep the smoke rolling in 2017!
A few leftover hard-boiled eggs, and 2 blocks of Monterey Jack cheese also went for a quick smoke with the Chex-Mix.
I loaded up some pecan pellets, and then fired up the smoker, aiming for 235F. This was going to be a short endeavor, an hour at the most. All was going smoothly. The eggs, and cheese went on without a hitch. Now that Chex-Mix was another story. If you want to test your prowess as a professional Meat Probe Inserter, try sticking that sucker into a piece of cereal.
After a pesky double-stall from the Chex-Mix, things rolled along nicely! Odd thing is, for most of the time, the Meat Probe was strangely within a degree or two of the Smoker Temp Probe. Hmm...go figure. I guess i'll have to study up on that later.
Now, in all seriousness, I held smoker temp to 235F for one hour. The eggs, and cheese were to my liking, but the Chex-Mix was a little smoky. Chex-Mix takes on smoke rapidly--30 minute smoke for it next time. I vacuum packed the cheese for a 30-day sit in the fridge, (taking advice from a previous cheese Pit-thread). I had some smoked egg on my Caesar salad, and loved it! After an over-night rest on the counter, the Chex-Mix had mellowed some, and was good for munching on at that point.
Happy New Year, and keep the smoke rolling in 2017!
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