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.
-
10 lbs of cheese in the smoker.
John, I am not sure of the actual brand it is a Snap On stainless steel cart with the ceramic egg in it. Picked it up for like 100 dollars or less if I remember correctly. Works pretty good for cold smoking cheese.- link
- Post #15
- Forum: Smoked Cheese
-
10 lbs of cheese in the smoker.
Here it is all packaged up. Al, it came out pretty tasty. I took a small slice off of each and it was good. Not to smokey, as menyioned 2 hours is my preference so i usually know what to expext. I see a lot of smoked cheese grits with homemade bacon in my future. Thanks for looking. Link- link
- Post #12
- Forum: Smoked Cheese
-
SW La Hot links....
Those look great. I make a batch of these for a friend of mine every now and then. What recipe do you use? Link -
10 lbs of cheese in the smoker.
I will be giving it a try, my holdup is I am the only one that will eat fish in my family. Not really a problem more for me. I am very familiar with Bear's Step by Steps and have used may of them. Thanks for the info. I will be watching for pics of your salmon. Link- link
- Post #8
- Forum: Smoked Cheese
-
10 lbs of cheese in the smoker.
Too cold to melt it here, the high was 34° today. I have smoked many things (food related) but I have not smoked Salmon. I plan on doing so. Link- link
- Post #6
- Forum: Smoked Cheese
-
10 lbs of cheese in the smoker.
Here is the finished results. It smoked for 2 hours. This is the amount of time/smoke I have found my wife and I like. Left to right: Mozzarella, Monterey Jack, Sharp Cheddar and Colby Jack. Steve H, I like the Monterey Jack a lot. I am surr it will come out great for you.- link
- Post #5
- Forum: Smoked Cheese
-
10 lbs of cheese in the smoker.
Gotta take advantage of the cold temps in Mi before it warms up. So I have 2lbs each of Monterey Jack, Mozzarella, and Colby Jack and 4lbs of Sharp Cheddar. Using Red Wine Apple pellets with my A-Maze-N tube smoker in the ceramic grill/smoker. I will go two hours with this batch.- link
- Thread
- Replies: 19
- Forum: Smoked Cheese
-
light weight BBQ
Could be used for cold smoking. You could load a lot of cheese in there.- link
- Post #3
- Forum: Blowing Smoke Around the Smoker.
-
-
Sous vide half chicken
That looks fantastic! I need to try that.- link
- Post #9
- Forum: Sous Vide Cooking
-
-
-
NAKED RIBS, NO RUB, NO SAUCE!
Al, Those look great. I have to agree I usually put some kind of a rub on the items I am smoking (we only use sauce for dipping in my family) but lately have switched to just salt and pepper for most things I smoke. If I do a brisket (wifes favorite) she only ever wants S&P on it. So as always... -
Stocked on Cheese
Nice looking cheese!! It reminds me I need to smoke some cheese while I still have cool (cold) temps. link- link
- Post #19
- Forum: Smoked Cheese
-
Mini-Cheesecakes a la Sous Vide
Bear, this looks fantastic! I will be trying this one. Thanks for the steps. Link- link
- Post #5
- Forum: Sous Vide Cooking
-
Buffalo BBQ and honey mustard wings
Those look fantastic! An homemade Blue Cheese, nicely done. -
New from OHIO
Welcome to the site. I use both Jeff's Rub and Pop's brine and you will not be disappointed.- link
- Post #10
- Forum: For New Members
-
Happy Birthday Pops6927
Happy Birthday Pops! Hope your day is awesome.- link
- Post #9
- Forum: For New Members
-
Corned Beef (2nd time doing this)
Thanks for the comments all. And nice to make the carousel now and again. Link -
Corned Beef (2nd time doing this)
Hey Guys, last year I found a recipe for corned beef on here and thought I can do this. It was the best corned beef ever (really it was). So this year I thought I can do this for a family gathering (hoping it would come out as good as last years). And it did. Had the family (5 adults 2 children)...
