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  1. oregon smoker

    2016 Cold Smoke Cheese

    Great Looking Cheese HT. those bags are a nice touch...looks to be that i should give Lisa a shout as well. Tom
  2. Next Years Cheese and Gifts

    Next Years Cheese and Gifts

  3. oregon smoker

    Next Years Cheese and Gifts

    Thought i would toss this out...started the long process of my smoked cheese. Start with various cheese's that have been in the deep cooler for 1 year (40 + lbs) now the first wave of cheese in my smokers, probably three batches. as the cheese is pulled it is rested (to dry) then wrapped with...
  4. TOM 2016-12 Cheese.JPG

    TOM 2016-12 Cheese.JPG

    • oregon smoker
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    • Album: Next Years Cheese and Gifts
  5. oregon smoker

    anyone smoked razor clams?

    Everyone gets over it then you turn around and their helping....some times too much...:biggrin:
  6. oregon smoker

    Washington Group New Members Introduction Spot

    :welcome1: Welcome aboard! You will find great people, great information/help and more to read than time allows Tom
  7. oregon smoker

    anyone smoked razor clams?

    You might try searching the seafood section here for more options. Leah as I recall has some posts for razors. Keep on Smokin, OS
  8. oregon smoker

    anyone smoked razor clams?

    You might try searching the seafood section here for more options. Leah as I recall has some posts for razors. Keep on Smokin, OS
  9. oregon smoker

    Looking for a meat slicer. URGENTLY!!!!

      I have a Hobart as well, It has been cutting meat, cheese etc for many many years. My advice buy more than you need.... you will grow into it and you only have to cry once...the rest of time your grinning from ear to ear....unless you have to move the monster. Keep On Smokin, OS
  10. oregon smoker

    Hot dogs and cocktail smokies

    :sausage::yeahthat: I also found some using the search here on the forum Keep On Smokin, OS
  11. oregon smoker

    Do you clean the glass on your smoker door (if it has glass)

    Nice Job!! It looks great. Tom
  12. oregon smoker

    Easy way advice ??

    What Great Pictures and Great Looking Jerky, the pictures explain it well. that is exactly how Mrs OS likes hers.  Tom
  13. oregon smoker

    Easy way advice ??

         Sounds much like my method, one Likes a Soft Bite and the other Likes a Harder Bite, so the cooking times vary in our case. I just pull some sooner than I pull the others. Keep On Smokin, OS
  14. oregon smoker

    Best ingrediant to add heat

    I Completely agree OS
  15. oregon smoker

    AMNPS and the Mailbox modification..... No more drying pellets for me....

    Good Point Bear, a number 6 or 8 should be fine, they are not structural . Thanks for the FYI Tom
  16. oregon smoker

    Double Lucky today

    Richie, I always just run them to 130 dgrees then pull and rest. Cut them thick and then ttender and full of goodness, just my two cents Tom
  17. oregon smoker

    AMNPS and the Mailbox modification..... No more drying pellets for me....

    Outstanding ideas, i will have to get started converting both units Keep On Smokin Tom
  18. oregon smoker

    A BLFGTPO Sandwich "What" ?? A BACON, LETTUCE, FRIED GREEN TOMATO, PICKLE & ONION

    Grea Sammie!!! Thanks for reminding me that we have been missing our green tomatoes :drool. :points1: for the great combo it does not get much better than a fried green mater.... Tom
  19. oregon smoker

    Do you clean the glass on your smoker door (if it has glass)

    john, I think you will like it. Let me know what you think ...good or bad, Tom
  20. oregon smoker

    first and LAST time using morton TQ

      i use Bears method every time now and it has worked Every Time.....nuff said Keep On Smokin, Tom
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