Search results
-
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.
-
Butt & Brisket Questions... Q-VIEW Now
Thanks guys. I checked them again and there up a Little but not to much. Just gonna let them go till they hit the temps, then gonna toss them in a cooler till we're ready. -
-
Butt & Brisket Questions... Q-VIEW Now
Hi Guys, Got a problem with my smoking today. Not sure whats going on. Here's my story: I have an 8# butt that i put on at 7am this morning. @ 11:00 I checked the temp and it was around 170*. That sound high for only 4 hours. smoker has been running around 225* to 245* ( having a hard time... -
Labor Day Brisket (first time)
I'm doing my first one tomorrow. Got it rubbed down and it's in the fridge. I think I'm gonna smoke it 6/7 hrs. and toss in the oven. I'm staring a thread some point in the process, it should be up tomorrow. -
Need some help..
I have 3 racks of ribs, spare ribs. I normally do a 3-2-1 method...... Well I got out of work late and family is coming by around 6ish. I got them on the smoker about 2:00 & I'm running about 255. Will a -2-2-1 work go with spare? Guess I'm just nervous cuz my sis is home for a few days. ... -
Hello All!
Welcome. I just noticed you live in CL. I live in Vernon Township. We should get together some time and smoke up some stuff. This is a great place for information, I've learned a lot here. If you ever have a question just ask. -
Here we go again!!! .... Cheese!
You just need to do it. Nothing better then home smoked cheese. The store bought stuff doesn't even come close. And its easy to do, I was surprised it was. Good luck I get my cheese from a food distributor for a local bar/social club. 10lbs cost me around 28.00$... so 2.80 a lb. I have...- osbjdawg
- Post #7
- Forum: Smoked Cheese
-
Here we go again!!! .... Cheese!
I put a post up a few weeks ago about doing more Cheddar and here it is. 10 lbs & 4 hours of cherry and hickoy in my AMNS. Now the wait begins. Enjoy. 10lb block. Ready to go.. Smokin'!!!! Finished If the weather stays cold I'm gonna do some more next week. C-ya then....- osbjdawg
- Thread
- Replies: 6
- Forum: Smoked Cheese
-
IMG_0554.JPG
- osbjdawg
- Media item
- Comments: 0
- Album: Default
-
IMG_0552.JPG
- osbjdawg
- Media item
- Comments: 0
- Album: Default
-
IMG_0551.JPG
- osbjdawg
- Media item
- Comments: 0
- Album: Default
-
IMG_0550.JPG
- osbjdawg
- Media item
- Comments: 0
- Album: Default
-
IMG_0550.JPG
- osbjdawg
- Media item
- Comments: 0
- Album: Default
-
Been doing some cheeese.
Over the last few weeks I've done about 30 lbs. of cheese. Most of it was sharp Cheddar and I've done some hot pepper also. I used my AMNS with a blend of maple and cherry. I must apologize for being lazy as I didn't get many pics. I do have a few, and I'm doing 10 more lbs of cheddar this...- osbjdawg
- Thread
- Replies: 3
- Forum: Smoked Cheese
-
IMG_0525.JPG
- osbjdawg
- Media item
- Comments: 0
- Album: Default
-
IMG_0526.JPG
- osbjdawg
- Media item
- Comments: 0
- Album: Default
-
IMG_0524.JPG
- osbjdawg
- Media item
- Comments: 0
- Album: Default
-
-
