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Brand new in Wisconsin

post #1 of 6
Thread Starter 

Got a pellet grill as a free gift for buying a pellet stove to heat my shop!  I've done a few briskets and a lot of chicken thighs.  Just found Jeff's book and joined the forum, love the taste of smoked meat and poultry!  Looking forward to figuring out how to use my smoker for cold smoking (I think the lowest setting is 150), so I can do some cheeses!

 

So much to learn, can't wait to try new things!

post #2 of 6
Welcome to the forum.

Don't try to smoke cheese at 150 unless you want liquid cheese.
post #3 of 6
Thread Starter 

LOL!  Yeah, I meant I need to bring the smoke off my GMG to cold smoke cheese.  Maybe I should make my own cold smoker?  Thanks for the tip, though!

post #4 of 6

Try this one, we all use the AMNPS for cheese.

 

http://www.amazenproducts.com/

 

Al

post #5 of 6
Thread Starter 

Looks like my smoker gets augmented!  Those are really nice, looks like they'll last forever!  Any preference - tube or tray - seems like the tube would provide the best smoke, and stay smoking longer.

post #6 of 6

texas.gif  Good evening and welcome to the forum, from a cloudy and rainy looking day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

 

 

Gary

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