Just completed smoking 20 pounds of Extra Sharp Cheddar Special Reserve! Should be good in about two weeks...
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Thanks. Pretty simple really. A cold front came through yesterday and assisted in my "low and slow" method. Never using any fuel source other than hardwoods, I started the heat source with pecan kindling and moved to pecan chunks, progressing to a combination of apple, cherry, and a touch of hickory. Temps never exceeded 85 degrees. Smoke time was 4 hours.
All 20 pounds are sealed in small blocks. It took an entire roll of Food Saver material just to finish the project! Should be ready by 1 December. I will give most away over the Thanksgiving Holiday...
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- 292 Posts. Joined 7/2009
- Location: westvalley city, utah
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wow . ok question wouldnt you get better penetration of smoke if you broke em down to 1lb bricks? ive been reading the cold smoking
im droping hints to the wife that i need an amazing smoker pan so i can do this.