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Not looking for an argument but....I smoke cheese in one of our XL Eggs. Put the pellets in the bottom. Use a Weber grate (long story), covered with a piece of HD Aluminum foil cut to the size of the cookie cooling racks I put the cheese on. Stack the cookie cooling racks on top of the Weber...
I have smoked quite a bit of cheese....and butter. Last year I smoked cheese for 21 different people. There will be many that disagree with this...but I fill the AMNPS up and leave the cheese in the smoke for as long as it takes for the pellets to burn out...normally around 12 hours. Every last...
So what has everyone been up to?....have a new hobby...photography. Have spent a small fortune on gear. Was at the local drag strip for every event this past summer....even made the trip to Boise for the NHRA Division 6 Summit ET Finals. The picture of the jet car...I was between the two of...
Using Pacific Pellets. Has happened with maple, Apple and Hickory. Using the AMNPS in the bottom of an XL Egg.
Dry the pellets in the microwave. Use the Rutland gel to get them lit. 10 minutes blow them out. Smoldering for hours. Towards the end of the tray they ignite. Ended up tossing 13...
I use Pacific Pellets for all my cold smoking. I cold smoke cheese for 10 people, between them and the butter and cheese I smoked for us we went thru over 20 pounds this past winter...
They light easy, produce good smoke and don't produce a ton of ash.
I normally use Tenderquick to cure pork belly. I have about 13 pounds being cured in Tenderquick/Brown Sugar. Decided to pick up a skinned/trimmed 4.5 pound belly and use Pops Brine. This will only be the second, perhaps third, time using a brine. The belly in the brine was started the night of...
Thanks for your response. We had to cut the belly into 3 separate pieces...we normally slice ad much of it as we can and dice up the scraps for omelets etc. May only slice up part of it this time...save the bigger chunks for beans,Chile and what not...Thanks again...
64 hours total smoke time, in 8 hour increments. Smoke for 8, let rest. Last batch we smoked for 48 hours...may just go 56.
Have had more than one member here give me grief about smoking cheese for 12 hours, I recently had 5 friends ask me for smoked cheese...they all think it is delicious with...
In the process of smoking some cured belly.
16 hours of smoke so far...48 hours to go. How long are you folks letting the belly sit prior to slicing? In the past I have wrapped the belly in plastic wrap and let it sit for 48 hours...that sufficient? Just wondering...why let it sit after...
Not looking for an argument..visited 7 shops here in Spokane. All of them, in the past, had multiple bags on the shelves. Last I checked all had none. When I asked the mangager/assistant manager about it I was told that they have placed weekly orders for it...and for the past 5-6 weeks received...
Heard from a local retailer that it is being discontinued, this particular shop hasn't had any in a couple months. Went to Cash and Carry...empty spot. Talked to the assistant manager, they haven't had any in a few weeks. He said there was a discrepancy in an order...he ordered 2 cases...a case...