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My understanding is that I need to vac seal these with the food saver and wait 2-3 weeks before eating them for the cheeses. It'll be a long wait.
At least I have some 5 and 7 year cheeses in the fridge (not smoked) to hold me over.
Just wanted to share - I have both Sharp Cheddar and Mozzarella for cheeses, and then some garlic cloves on the smoker today set to cold smoke.
Wish me luck!
I got the Smoke Tronix - the stand with the wheels sure is nice. I also like the Fast Smoke feature to get it kicked off and/or when I add chips which I understand the MES does not have.
This is my first smoker, so I don't have much to compare it to, but I am really happy with it. I seriously...
Just put a spare tray on top of my two shoulders that are still plastic wrapped.
I'd have about 1" or less between them on the same shelf. I'm thinking two different shelves, offset?
First time doing two 8lb'ers.
Should I stack them - didnt know if it was cool to have one drip on the other. Offset stack so drippage is minimal, or try my darndest to put them on one shelf? (think it'd be tight)
Smoker is just coming up to temp now, and realized I didnt think of how i'd put...
It turned out good! :)
I added a splash of apple cider and light BBQ sauce to the crockpot today when we re-heated it for dinner (it got done late last night) - and that worked well. Kept it's moisture, flavor was great. It was the perfect test run for when i'll need to do two shoulders...
It looks like a small ez-up style tent from Walmart (Ozark Trail brand) is <$40 so i may check into those. I have a larger more expensive one that I don't want to ruin.
I also don't want a wood smoke / resin coating on the inside of the garage, so moving it in there while cooking is out lol...
I have myself a Smoke Hollow Smoketonix and was planning on doing a practice this weekend run for a party we're having down the road for a pork shoulder. Already did one, turned out amazing, but want to try and perfect it and also with the party we're having - I plan on smoking the meat the day...
I had done some reading on here, and it was to keep the smoker at 255-275 for crispier skin, so thats what I had done. I don't remember the exact setting, but I think I had it set to 265 to split the difference. I did also have water in the pan since I knew I was going to be opening the door a...
Oh it had to have been. Other than when I opened the door to add corn and my Mac n cheese the temp stayed very constant. Not sure what happened other than maybe the bird was frozen in deep still.
So my third smoke was a struggle bus.
I think the chickens I bought may not have been fully thawed. I did brine them for an hour, and never felt like they were frozen, but instead of being done at around 5pm like they should have - I had to take them off the smoker at 6:30 and grill them on...
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