Recent content by dennis
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Secrets to Great Barbecue
What Jeff says about sharing the cooking with your computer at hand....true, but alas, mine suffered from beer spillage and encrusted sauce on the keyboard, was not allowed to be brought back into the house. Now, for me the cooking has become a more vicarious experience. When I apply the rub...- dennis
- Post #15
- Forum: General Discussion
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Secrets to Great Barbecue
Smoksignir, you certainly have a gift for the descriptive when it comes to barbecue, obviously someone who has much studied the subject. If ever a Pullitzer Prize is offered to you for this, accepting it at the awards ceremony while wearing the smoked shirt with sauce in your beard, as...- dennis
- Post #12
- Forum: General Discussion
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Secrets to Great Barbecue
I'm humbled to be amongst those with understanding so deep. One thing I'd like to add though; it's a shame to let the valuable atmosphere of the smoking event end when the food and liquid refreshment have all been consumed, so I like to carry with me the memory of the fine day by wearing the...- dennis
- Post #9
- Forum: General Discussion
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SMOKING VELVEETA
i think what ggnutsc said, about using a fine mesh below the cheese instead of more widely spaced bars, it's an important point. When I went to using mesh I had much better results. If you have too much heat though, whatever you do the cheese is going to melt on you. It really doesn't take a...- dennis
- Post #7
- Forum: Smoked Cheese
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SMOKING VELVEETA
Lar, I've smoked a lot of cheese, and I know the gooey mess technique well. These days I seem to be able to control it better, not get carried away with the heat. I usually freeze the cheese before smoking, I don't think it is harmful to the taste, and it holds up better. When I remove it...- dennis
- Post #5
- Forum: Smoked Cheese
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Howdy All!
Well, if you ever get tired of that thing, the wife refuses to cook in it, I'll get the few remaining kamikaze pilots to come out of retirement and fly over to divebomb it. The smoker on the red trailer is a beauty. I'd love to try some of it's products. Dennis -
Howdy All!
Hi James, Excuse the question from a novice, but what is the purpose of those pieces of iron sticking up off your big smoker on the red trailer? I see Jeff has some pipes coming up off of his at his homepage photo, they look like counterweights for the hoods though? Those mobile offset... -
New member
Hi Bill, it must be nice having warm weather in January. It's already New Years here, so a happy one! I'll try to get up some photos of my stove. The one I'm using now is a second generation model. The first one, made from an old water tank, lasted twenty-seven years before burning through... -
New member
Thanks Jeff. I think a thermometer will help me go a long way towards tightening up the cooking process, i.e. cooler fire as you suggest. By the way, one thing that is available here with regard to good flavor, is good charcoal (called sumi). There are zillions of restaurant/bars that serve... -
New member
Thanks for the welcome! Originally from the west coast, I grew up with barbecue as a regular event. After nearly fifteen years now living on the other side of the Pacific, some smokey taste and the general activity itself, is something that helps keep me from getting too homesick. There is... -
New member
Hi! I live in Japan, am a furniture maker by trade (lots of free wood chips!). In my shop is a big hand made wood stove made from a large piece of flat steel bent into a big pipe shape, capped at one end and with a large door in the other. I also grill and smoke in it besides heating the place...
