Ninja OG751 Woodfire Pro Outdoor Grill & Smoker with Built-In Thermometer

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4 slabs of bacon smoked today .... 2 different smoking's using the new racks ..... each of the 4 larger slabs will be cut in half which yields 8 smaller .... 7 will be frozen, the other 1 will be sliced and go into the frig for immediate use

[JEBar]

a friend told me that if we should let cheese "bloom" for a couple of weeks after smoking .... he said he saw on Facebook Cold Smoke forum that wrapping it in plastic wrap and aging for 2 weeks in the fridge mellows the bitterness of the smoke right off the grill, and allows the flavor to penetrate the entire block of cheese ....we hope to give it a try tomorrow ... can't help but wonder if anyone has tried this ..

[JEBar]

fixed a new version of an old favorite today .... ingredients dill pickle spear, sandwich sliced ham, cream cheese, thin sliced bacon .... old version: spread cream cheese on a half slice of ham and it around the pickle ... serve sold cold to room temp, often as a finger food appetizer ... the new part come from then wrapping it with thin bacon .... hold in place with a toothpick .... the friend who told me about it said to smoke the for a couple of hours at 250 degrees ..... in our Ninja smoker I smoked them for 30 minutes at 200 degrees, then turned them over for an additional 12 minutes .... we enjoyed them, the pickle retained its crunch and we plan to fix them often