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    • toby bryant
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    • Album: Cooler Weather = More Cheese w/ Q-View
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    image.jpg

    • toby bryant
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    • Album: Cooler Weather = More Cheese w/ Q-View
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    image.jpg

    • toby bryant
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    • Album: Cooler Weather = More Cheese w/ Q-View
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    • toby bryant
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    • Album: Cooler Weather = More Cheese w/ Q-View
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    • toby bryant
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    • Album: Cooler Weather = More Cheese w/ Q-View
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    • toby bryant
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    • Comments: 0
    • Album: Cooler Weather = More Cheese w/ Q-View
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    image.jpg

    • toby bryant
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    • Album: Cooler Weather = More Cheese w/ Q-View
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    • toby bryant
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    • Album: Cooler Weather = More Cheese w/ Q-View
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    • toby bryant
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    • Album: Cooler Weather = More Cheese w/ Q-View
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    • toby bryant
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    • Album: Cooler Weather = More Cheese w/ Q-View
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    • toby bryant
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    • Album: Cooler Weather = More Cheese w/ Q-View
  12. toby bryant

    Baby Back Ribs with LOTS of Q/View

    Those are some fine looking ribs :drool. X2 on either Royal Oak lump or Stubb's briquettes. I use the Stubb's for low and slow and the lump for everything else.
  13. toby bryant

    I'M BACK! Daughter's Wedding - My 1st to cook for: Planning, Smoking, Q-View (HUGE success)

    That is some fine looking yardbird E! Looks like everything is coming together nicely. I am sure the wedding will be a spectacular event.
  14. toby bryant

    A few mods for the Chargriller Kamado Kooker

    I bought a roll of self adhesive backed nomex recommended for a small BGE.
  15. toby bryant

    A couple firsts... MES & Venison Jerky

    Glad it turned out well for you. This will probably be the first of many jerky smokes for you. I probably make about 4lbs a month now. No more store bought jerky!
  16. toby bryant

    A couple firsts... MES & Venison Jerky

    Actually, if you leave the water pan in for the first few hours then take it out the jerky will dry faster and smoke will adhere better. The humidity in the smoke chamber keeps the pores of the meat open initially to allow smoke penetration and moisture to evaporate out of the meat. When the...
  17. toby bryant

    Rookie smoker from Los Angeles waiting...and waiting...and waiting...

    :welcome1:to SMF Jay! Mid July, WOW, you must be a very patient man. Anyway, glad you found us. There is a ton of great information and even better people here. Sounds like you will have plenty of time to study, you should be an expert once your MES 40 arrives. Good luck!
  18. toby bryant

    First try at cheese

    Looks good Bamafan! It will mellow with age, don't worry. I try to let my smoked cheese rest at least a month before unsealing and eating. The wait is tough but well worth it.
  19. toby bryant

    First Babybacks on the Chargriller Kamado Kooker

    The briquettes seem to burn at a more even temperature. I only use Stubbs All Natural Hardwood briquettes, and I only use them on low and slow cooks. If I am doing anything at higher heat I use Royal Oak lump. I had a lot of trouble keeping the temp below 260° when I first got it and if it was...
  20. toby bryant

    First Babybacks on the Chargriller Kamado Kooker

    Thanks Bear ... Gotta have some Bearview. Thanks Red, the ribs turned out great.
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