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Like Dave says, fully thaw it before it goes into the brine( you would crap if you learned how long it would take to thaw in a bucket of brine thats sitting in a fridge )
If smoking hard cheese, just put it right on the rack.
Soft cheese just leave it on the foil it came in, trimmed up so when one side is done you can flip it
I dont think Im too far from you if you want to try cleaning it up and starting from scratch.
We have the pressure washer and soaps to do the job and it would be fun to meet up with a local.
Ed
We still age our cream cheese to let it mellow a bit, it seems to let the smoke absorb into the middle of the block.
We just cut the foil and leave it on the bottom the put it on the rack, flip it over on the foil half way thru and let let her go.
super easy and way to delish.( last time we...
I dont know much about pellet smokers (or anything else for that matter) but it sounds like it maybe an air flow issue.
maybe incomplete burn or it could be resinous pellets.
if its just surface rust, wash it in hot water and dish soap, dry it (dont just let it air dry)
and hit it with your prefrence of seasoning oil, and bake it.
I think I will join you Willie!
at least they havent changed the way a guy opens a bottle of bourbon, pours a glass, and reflects back on the day. (yet)
The link I have does not open (its from 2011 and just goes to viglink ? )
But the pm she sent me says she got the link from Zeeker in 2008
hope that helps
Sounds like things are going good down there, when is your tour up?
Has it been hard to handle? The reason I ask is I am thinking seriosly about applying.
Stay safe.
Ed