In the Masterbuilt gasser smoker with no propane used. Only a AMNPS.
Finished goods. Smoked for 3.5 hours
Vacuum sealed ready for the fridge
Tapayakin' from my iphone
Keep the chamber temp below 80* Tonight, I wrapped the 3 boxes of butter in saran wrap and then in a gallon ziplock bag, into the freezer. Meanwhile the cheeses will sit in the fridge for 2+ months before they are opened.
Yes it is yours looks great, I will be doing some also very soon. - nice job
happy happy happy Smokin
Yep. Your seal is on the outside doors. I was thinking I could seal every open hole and after a couple of hot 500+ burns, be good to go. Apparently not so I'm going to remove any sealant that is exposed even on the FB and inside the cooking chamber, clean it down really good and re-seal it from the outside. I might have to live with the small holes I sealed being open. Not sure what sealant I can use that will be food safe.