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Recent content by smokin jaynh

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  1. smokin jaynh

    Hello from South Carolina

    Oak huh? Any particular kind of oak? I've heard long ago to not use oak, but recently I'm hearing of people using it. What kind of smoke flavor do you get out of it, heavy I imagine.
  2. 20170402_161841.jpg

    20170402_161841.jpg

    • smokin jaynh
    • Media item
    • Comments: 0
    • Album: My first attempt of Cold Smoking some Cheese
  3. smokin jaynh

    My first attempt of Cold Smoking some Cheese

    Some hours later.... Apparently its not a good idea to place the pellet smoker directly under the cheese. It got a bit hot in that spot resulting a bit of a meltdown. Lesson learned. Now the wait....
  4. smokin jaynh

    Dry rub

    I checked out the nut. box on the label, mortons course kosher was 1/4tsp serv size at 1.2g 20% dailt rec.  Diamond crystal kosher was 1/4 tsp at.7g 12% daily rec. go figure. Thanks for the info.
  5. smokin jaynh

    My first attempt of Cold Smoking some Cheese

    Love to smoke cheese, I've been doing it a few years now with a cold smoke generator I made, I posted pics of that somewhere around here, but today, first cold smoke of the season, I'm using my new AMZNPS. Never tried this before so we'll see in a few hours. Doing it right in my grill.im in NH...
  6. My first attempt of Cold Smoking some Cheese

    My first attempt of Cold Smoking some Cheese

  7. 20170402_124913.jpg

    20170402_124913.jpg

    • smokin jaynh
    • Media item
    • Comments: 0
    • Album: My first attempt of Cold Smoking some Cheese
  8. smokin jaynh

    This is so horrible. What do I do?

    Christmas birthdays can get forgotten even more I think. But usually that Capricorn won't let anyone forget. Christmas eve myself
  9. smokin jaynh

    Dry rub

    Wade, That's very interesting, I'll have to check that out, never thought of the weight factor, just the serving size. Thanks for the learnin'.
  10. smokin jaynh

    What do you guys use to coat and stick rubs.

  11. smokin jaynh

    Hello from South Carolina

    Charcoal is a bit tedious with having to "babysit" all day. I actually purchased an electric master built last season and use it more often than my beast wood smoker, it's quicker and easier to get going and with proper chips or pellets its set and forget. What will you be using for wood in SC...
  12. smokin jaynh

    Hello from SE Minnesota!

    Pork butts are very easy. Find a good. KC rub recipe, you can tweak it your own way if you'd like to your particular taste. Best advice to a beginner would be "tbs" thin blue smoke, too much smoke can be a big turn off. And be patient. Enjoy what you do. Happy smoking
  13. smokin jaynh

    Hello from South Carolina

    Welcome, and welcome back. Why propane? Any specific reason?
  14. smokin jaynh

    Brisket Rub?

    Salt, pepper, onion, garlic, cumin, brown sugar, cayenne for heat if you want it. Of course everything is open to interpretation or taste.
  15. smokin jaynh

    SPOG mix

    Little cumin in that brisket rub. Some Ginger in pork and chicken rub.
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