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Time for smoked cheese
Thank you, that was my first batch, maybe some more next week.- smokerjim
- Post #18
- Forum: Cheese Making
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Time for smoked cheese
Thanks Ryan, hopefully things will cool down enough shortly.- smokerjim
- Post #15
- Forum: Cheese Making
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Time for smoked cheese
Thanks for the compliment, get that smoke rolling.- smokerjim
- Post #9
- Forum: Cheese Making
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Time for smoked cheese
Weather good for some smoked cheese, so why not. Got some Monterey Jack, Mozzarella, gouda, Gruyere, and Brie. Into the mes with 2 rows of hickory pellets in the amnps and mailbox. Smoked 3 1/2 hours. Now if I can wait to try it. Probably not. Thanks for looking.- smokerjim
- Thread
- Replies: 30
- Forum: Cheese Making
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Question about building a offset smoker non reverse flow
I'm no help to your question but I'll give it a bump.- smokerjim
- Post #2
- Forum: Other Builds
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Curing a pre-brined store bought Turkey
I think you'll be fine with your plan, the only thing is trying to get the skin a little crispy and not like rubber, you'll need some higher heat for that. You didnt mention what temps your smoking at. -
Past Date Pasta
I would eat it at long as the seal ain't broke.- smokerjim
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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24 day Dry Aged & Dry Brine Ribeye's
Everything Looks delicous!- smokerjim
- Post #5
- Forum: Grilling Beef
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Turkey Burgers
I'll take one of each please! Everything looks great -
