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  1. brentczech

    Spare Ribs Tomorrow... QUESTION???

    chargiller el cheapo.. round barrel with the smaller sidekick on the right which houses my fire. I will be using apple chunks.
  2. brentczech

    Spare Ribs Tomorrow... QUESTION???

    Hello all, I am planning for smoke for spare ribs tomorrow. I will be using the 3-2-1 method, but I have a question. My wife doesnt care to meat is too smokey. I am leaning towards 2-2-1 in my chargriller around 230-240 or so. Any thoughts? Suggestions please let me know. This is my first time...
  3. brentczech

    Smoking Cheese Part 2

    Smokin Al, I agree on the "smoked" look. I thought the same thing after my first go around. Could I be doing something wrong? I am using apple wood. I have constant medium to heavy smoke going through the box. I left this cheese in the "smoke box" for 3 hours, unlike my first time which was...
  4. brentczech

    Smoking Cheese Part 2

    Here is a quick photo before the seal-a-meal...
  5. Post_Smoke.JPG

    Post_Smoke.JPG

    • brentczech
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  6. brentczech

    Smoking Cheese Part 2

    mballi, I will be letting this cheese age at least 2-3 weeks before "taste testing" thanks BrentCzech
  7. brentczech

    Smoking Cheese Part 2

    Well I think it turned out ok. I am waiting for my kids to wake up because the vacuum seal-a-meal is really loud. I will take pictures this morning and post. more to come..... -BrentCzech
  8. brentczech

    Smoking Cheese Part 2

    Update.... Almost 9:20pm...1 more hour to go. Lots of smoke running though the box. I have added more apple wood once and temps are right at 58 degrees in the box. Nice to know its not melting on me. BrentCzech
  9. brentczech

    Pastrami from scratch, lots of Q-view!

    Big Al, Great post man. I just got a lesson for sure. I am a BIG Pastrami (and corned beef) guy. I love the stuff and grew up with some great Jewish delis that had killer Pastrami. But the always cooked them in ovens. This looks GREAT!!! And corn beef tips? Also I really dont like yellow...
  10. brentczech

    Smoking Cheese Part 2

    So MS Smoker, This is only my second time smoking cheese and my first batch hasnt even cured yet so I;m not the best to ask. Everything I'm reading on the site has told me at least 2 weeks in vacuum sealed bag in the frig. I am going to let me first batch age at least that long. Thanks for...
  11. brentczech

    1st spare rib smoke

    ECTO1, Great advice about "do what makes you happy". I am just getting into spare ribs the past 6 months. I was always a "baby back guy". I have never smoked spares only bbq with charcoal. What temp do you aim for in smoking spares? thanks and good luck Lee C. Post some pics. I have read...
  12. brentczech

    Smoking Cheese Part 2

    Well I am attempting to smoke cheese for just the second time. I smoked a batch of cheese on 12/21 and received a lot of good advice so I was itching to try some more. I had already purchased a 5lb block of James Farm Cheddar cheese. I am ready to put my cardboard box "smoke box" to work...
  13. justinsmokebox.JPG

    justinsmokebox.JPG

    • brentczech
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  14. justinsmokebox.JPG

    justinsmokebox.JPG

    • brentczech
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  15. Readyforsmoker.JPG

    Readyforsmoker.JPG

    • brentczech
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  16. JamesFarm.JPG

    JamesFarm.JPG

    • brentczech
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  17. brentczech

    Brine Recipe????

    Thanks for all the quick responses. I will let you know which one I select and how the turkey breasts turn out. Thanks again, BrentCzech
  18. brentczech

    Brine Recipe????

    Hello Smokers, I plan on smoking some turkey breasts within the next two weeks. I was wondering if anybody had a killer brine recipe to share. I have used several brine recipes in the past, I am pleased with them but always wonder if there is something better out there. If it helps I will be...
  19. brentczech

    First Time Smoking Cheese! (with Photos)

    Hello Smokers...... Here is a follow up of the modification I did on the "smoke box". I used picture hanging metal cables to support the grate. I have 7 pounds of weight on the grate and its holding up no problem. I plan on smoking an additional 5 lbs of cheese this week (hopefully). thanks...
  20. mods.jpg

    mods.jpg

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