Toggle sidebar

Recent content by Eaglechaser

  • 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.
  1. Eaglechaser

    Is there a special cheese I need to use for smoking cheese?

    Try smoking some Colby Jack, Swiss and my favorite, Edam.
  2. Eaglechaser

    DIRTY LITTLE SECRET!!!!

    Anybody remember codfish gravy? My mom made it from the salted cod you used to find in the little wooden box with the slide top - soak it in water to pull out the salt and re-hydrate it, heat it up in a milk based gravy and served over mashed taters. Or Campbell's beans in tomato sauce with...
  3. Eaglechaser

    Dehydrated Peppers

    I think I already know the answer to this, but I have a lot of assorted dehydrated hot peppers that I am considering cold smoking. Is it worth the effort or will the lack of moisture make it pointless?
  4. Eaglechaser

    Need A-Maze-N Advice in Northern NY

    I've got a crap-load of old computers and computer parts laying around, so it looks like a new project to keep me out of trouble for a bit...
  5. Eaglechaser

    Need A-Maze-N Advice in Northern NY

    It actually worked and didn't raise the temp in the grill too much.
  6. Eaglechaser

    Need A-Maze-N Advice in Northern NY

    I'll try that if I have more problems. Thanks.
  7. Eaglechaser

    Need A-Maze-N Advice in Northern NY

    I'm smoking some hard boiled eggs tonight and it seems to be working better. Made sure the dust was just gently poured in and I placed 3 charcoal briquettes on the bottom grate in a line with their corners touching and lit one. Maybe just needed a little heat to get a draft going.
  8. Eaglechaser

    Need A-Maze-N Advice in Northern NY

    It would burn with the lid closed for about 20-30 minutes. then go out. I didn't leave the lid open for more than ten minutes, so I'm not sure.
  9. Eaglechaser

    Need A-Maze-N Advice in Northern NY

    I'm going to try preheating the kamado a bit before I light the dust. Any guesses how much heat a single or maybe a single file string of briquettes will create in an Akorn kamado? Maybe it will be enough to get me through the entire smoke. Thanks.
  10. Eaglechaser

    Need A-Maze-N Advice in Northern NY

    I'll experiment a bit to see if I can figure it out. Not sure what benefit the frozen water bottles would be, though.
  11. Eaglechaser

    Need A-Maze-N Advice in Northern NY

    I think to make sure the dust is dry and that I've got a bit of heat to get a draft started, I'll preheat the kamado a bit with the dust filled maze in it before I try lighting it up. Thanks.
  12. Eaglechaser

    Need A-Maze-N Advice in Northern NY

    I'm new to this, so forgive me, but the ambient temperature when I was smoking was approx. 50 degrees. Is that still too warm?
  13. Eaglechaser

    Need A-Maze-N Advice in Northern NY

    I just received the smoker and dust from A-Maze-N, so it should be good to go.
  14. Eaglechaser

    Need A-Maze-N Advice in Northern NY

    If I find myself smoking cheese or nuts often, I'll probably get either the 5 x 8 tray or a tube, especially now that it's getting colder. Thanks.
  15. Eaglechaser

    Need A-Maze-N Advice in Northern NY

    I'll try heating up the kamado a little to see if that helps. When it cools off I'll be back where I started but at least I'll know what the problem is. Thanks.
See more
Top Bottom
Back
Clicky