Different idea for sure. I’d smoke the butter & sugar then make a batch. If needing more smoke the batch again. I wouldn’t rush making it. Let butter & sugar set for a week after smoke. Then make a batch of caramels. My .02
With all the talk of sawdust better for smoking cheese , stays lit better than pellets. I was wondering if anybody had a tried & true method of misting pellets with water to break them down to what they were. (Sawdust) Then dry them out to use. All thought & opinion appreciated.
Skewers for shisk
Skewers for making shish kebab. They make short ones & long ones. Made out of metal or wood. only thing I see if cheese is real hard an breaks open from pushing through but to me you solved your own problem. Good deal.
How do you all age wood. By time cut or by cracks in wood showing it’s dry. Just cut chucks from a hickory tree cut down 6-7 months ago an still looks green. Want to use but don’t think it’s dry enough. All thought are appreciated.
In SC PA seems like a lot of BBQ places are popping up. Stop at new one out side of Carlisle. Got pulled pork sandwiches. Not that good. I don’t eat out often & this is why. Can make better myself. (Not bragging just honest). Give them a second try to be sure. Maybe try their ribs or chicken.