Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by distre
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Thanks everyone. I have 2 brining containers and have 4 turkeys. I read to spatchcock after brining, but didn't know a reason why other than ease of handling. Thanks again and Happy Thanksgiving
Had to take a day off from work. There were over 22 days in February over 70 up close to 90 degrees here and I decided this might be my last chance to smoke some cheese before its too hot. I hope this holds my Beautiful Wife and me over, because we need our Smoked Gouda. Thought I would do some...
I went to warm my 30" MES, I wanted to warm it to take out and clean the racks. I set it for 250 and it warmed up good. Started smoking bad, so I opened it up and had a small flame behind the element and thouht maybe some drippings so I put a little water on it. There was a spot behind the...
Thanks everyone, I agree, it is useless without qview, but I'm still in the planning stages . Trying to find out any do's and don'ts. I'll post qview afterwards, but I'm a little ways away from the smoking stage. Like Red Dog said He doesn't even have the cheese yet. But I hope to in a few...
Thanks Red Dog, I'll do that. Smoke it sfter it dries for an hour or two, then chill it for a couple of hours. If taste like it needs to mellow I can always vac seal it then. Thanks for the advice.
Thanks Red Dog, mfreel, & rgautheir20420,
So I need to dry it some to form like a pellicle, as you would fish before smoking it. So now I'm wondering about the 2 week wait or use it right after smoking as some people do with fresh Mozzarella as Red Dog says. I've heard both ways. would...