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  1. sausageface

    Smoking cheese

    using Wade as my mentor
  2. sausageface

    Smoking cheese

    I am in the process of designing a cold smoker for the cold   smoking of chesses and  butter I am using my old little chief  smoker so time will tell
  3. sausageface

    Makeing a cold smoker

    sounds good it is something I never thought of just had this white pvc furnace piping kicking around  but I think I have some dryer piping laying around as well Thanks for the info   I may get the muffler shop to bend me a piece to fit the hole
  4. sausageface

    Name

    Yes there are a few Dunlap  in the area  but a lot  more Dunlop  and I am related  to about half of them and they ones that I am related to dont want to smoke  on there own they want me to do the work and they  will do the chow down oh well its a good thing I enjoy doing it
  5. sausageface

    Name

    So there you go as for names you are a lap and I am a lop  I guess a good  Scottish  name
  6. sausageface

    Makeing a cold smoker

    I have a question it may be a dumb one but can u use a white pvc pipe that is  used for a high affiance furnace  I think that it will take a fair amount of heat but just wonder if anyone has used it  to0 introduce the smoke to the box
  7. sausageface

    Homebrewers Roll-Call

    I was looking at your Pale Ryeder   it must be pretty hoppy with a IBU of 28
  8. sausageface

    Homebrewers Roll-Call

    Thanks for the info have see if it is available in Canada
  9. sausageface

    Homebrewers Roll-Call

    I known that a lot of the kits now pretty dam good  saves a lot of time and efferent  and you still seem to get the quality
  10. sausageface

    Homebrewers Roll-Call

    Are you doing 5 gallon kits or are  you dong it from mash  and hops with the complete boil down
  11. sausageface

    Smoking cheese

    Iagree4 that your temp is to high it is going to make your cheese gritty or it will start to melt  down and I am using apple wood its a little milder use the old stand by trial and error  its the old saying make it and they will come but try and keep it at 70 to 80 degrees
  12. sausageface

    ribs

    then I presume than there will ex change on the money so the $19.00 becomes $25.00 with exchange
  13. sausageface

    ribs

    Well thks I will give it a try
  14. sausageface

    ribs

    OK thanks Joe
  15. sausageface

    ribs

    Don't know if he can ship to Canada
  16. sausageface

    ribs

    Has anyone out there have really good rub for rib or if there is a link to a good rib rub
  17. sausageface

    Cold Smoking

    Thanks I will have to read up some more on it I wold like to about  half pound blocks of cheddar may only start out with one or two to make sure it doesn't kill me
  18. sausageface

    Smoking cheese

    I all so just  bought a maverick et733 dual thermo it was 79.00 up here
  19. sausageface

    Smoking cheese

    yes I can believe that I have a food saver unit and use it a lot best thing ever built still doing some searching on smoke generators  for up here in Canada found the one that is $34.00 in states and is $79.00 up here disgusting
  20. sausageface

    Cold Smoking

    Thanks Tom I don't think I will be smoking any water buffalo's  but mostly cheeses any few other things that need cold smoking 
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