Recent content by pennstater2005

Weber is all out of samples. https://www.weber.com/US/en/promotion/entry/briquettes

Haven't tried them yet.  Weber 20lb bag is $19.99 when not on sale so basically $1 a pound.  Kingsford when not on sale comes in a two pack totaling 37.2 pounds for 19.99 so $.53 a pound.  But, Kingsford is almost always on sale somewhere, like today at Lowe's I got the same two pack for $9.88...

Thanks Al.  Now I just have to wait it out awhile to eat it.  It's killing me!  But I bet it'll be worth the wait.

Two and a half hour smoke. Wrapped and in the fridge. Can't wait. Thanks again Briggy!

Actually, last second I switched to apple chunks.

Holding steady at 70 degrees. Been turning it multiple directions about every ten or fifteen minutes.

Wait, couple of weeks or couple of days? I can't wait for weeks 128557

Not sure how long to smoke gouda for though. Don't want overwhelming smoke taste

Got it started

That's a good idea. I'm going to try that. One briquette shouldn't add too much heat. If it does I'll pull the cheese and try tomorrow with ice. Thanks again.

Thanks Briggy. Could I just light my mesquite hardwood for smoke and not use charcoal?

I thought about getting one of those. Is the ice absolutely necessary? I see temperature needs to ideally be between 90-100* correct? I don't have any ice right now.

My title is my question.  Do I need to use ice to help control temperature?  My plan was to light maybe 4 briquettes and place an apple wood chunk on top.  Then I would check every ten minutes or so to make sure cheese is not melting and wood is not catching fire.  Any thoughts or advice?

I'll second the 5 day e-course. I would've been lost without it for my first and second smokes so far!