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  1. J

    First attempt with dust

    This was my first try using dust I used an apple, cherry and maple blend on a brick of Colby Jack. After letting it rest in the refrigerator for 24 hours so far I am very pleased. I smoked it for 2 hours flipping the Brick every 30 minutes.
  2. J

    Quick simple question

    So I want to make jerky and I am just wondering is there a possibility in smoking the jerky and the finishing it in a dehydrator? If so I get that the smoker has to be at 160 and smoke for around 5 hours but after that how long would I have to have it in the dehydrator? Thanks
  3. J

    Cold smoke creosote

    Hi so I have been trying all different ways to cold smoke and I'm at the point to where I have my MES 30 hooked to the mailbox mod with 8' of drier hose and a AMNPS with 3 holes drilled into the mailbox door. While smoking I still get a creosote smell and taste to my cheese. I also have my AMNPS...
  4. J

    Bacon and cheese

    I know that you are suppose to keep raw meat away from everything. But my question would be if I can cold smoke pork belly and cheese together if I keep the cheese above the pork? Thanks
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