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.
-
Tip for dehydrators
If you like smoking / dehydrating peppers - ie making dust, here's a pretty cool tip, especially if your wife won't let you use the blender pitcher, and/or your blender isn't airtight - Most all of the old schoold blenders have a plastic ring that unscrews from the main vessel / pitcher. The... -
Pizza fatty, inspired by SmokinUT's 4th of July thread (with Qview)
Combo inspiration from SmokinUTs 4th of July fatties and bobank03's admonishment in the thread, I had to try a fatty. Did a basic pizza fatty - 1 lb each of burger and pork breakfast sausage - added pinches of sage, onion, celery and garlic powder, and some of my hot chili dust. Marinara... -
Wondering if anyone has tried something like this?
I talked to a guy that works a smoker for a big BBQ chain. He does his cheddar blocks ( I think the 4 pounders, cut to 1lb apiece) at 170* for 10 minutes - then they go straight to the fridge - but they're ready right away (probably the next day or whatever). He said they don't lose form - I...- terrymn
- Thread
- Replies: 7
- Forum: Smoked Cheese
-
Hey Todd! (TJohnson)
Business up in Bloomington today, I take it? Took me a few seconds for a "WTF, small world!" moment when I saw your license plate - nice.- terrymn
- Thread
- Replies: 1
- Forum: Blowing Smoke Around the Smoker.
-
Cold smoking bacon.... Too cold?
I'm about to put a cured slab (Todd's recipe) of pork belly into the smoker. Current outside temp is 25* - which will dip to around 19* later this morning before we rise to a balmy 37* sometime in the afternoon (yes, I know, the weather sucks here). The AMNPS 5x8 should raise the IT of my MES... -
Rainy day turkey smoke / QView
Not my favorite way to smoke, but we reverse planned on doing a turkey today (13 lbs - thawed in the fridge for 2.5 days, brined for 18 hours) so today was the day. The brine I used was: 2 gal water 1 1/2 cups canning salt 1/3 cup brown sugar 1/4 cup Worcestershire 3 TBSP minced garlic 1... -
Perfect MN day for a cold cheese smoke
2 lbs ea of Mozz, Marble Jack, and Pepper Jack ready for 2 hours of apple smoke. 32* outside temp, 59* and steady inside a half hour in. The cheese looks happy because I haven't yet mentioned anything about the month in the penalty box before it gets to show off :) Looks like I have to...- terrymn
- Thread
- Replies: 6
- Forum: Smoked Cheese
-
Cool day cold smoke...
Having taken many here up on their recommendation for an AMNPS, I got mine about a week or so ago. I did 4 lbs of Gouda today. I didn't read the instructions until today, and found out I had to season the AMNPS for 30 minutes@275 - that probably turned out for the best, since the outside temp...- terrymn
- Thread
- Replies: 5
- Forum: Smoked Cheese
-
Another Superbowl Smoke - before, during and after...
I did a little brisket today, which turned out very nice... about a 2 lb flat with a great layer of fat. Dry rubbed and bagged for about 16 hours, smoked for 5, and an hour of rest snuggled in foil, towels and a cooler, and ready just in time for a half time feast. This was my first smoke in my... -
Another FNG :)
I'm a software tech in Minnesota, have been smoking with a charcoal bullet for awhile and just switched to an MES - opens up winter for smoking for me, as I couldn't keep consistent heat when it was cold out. And just ordered an A-MAZE-EN pellet smoker based on what I read here. Doing a little...
