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  1. puddy

    New guy with new house

    I don't know about the rest of your questions but I can say with confidence that you should look into the AMZNPS from Todd. It works great and you don't need to waste propane on a cold smoke.
  2. puddy

    SOS...My 2nd try with Brisket Tomorrow

    It would be better to do a whole packer if you can, It's easier to keep a large piece of meat moist then a smaller one. The point is just as good but the grain is rotated about 90* from the way the flat is oriented. So to slice the point you would want to separate the two at about 160* and then...
  3. puddy

    SOS...My 2nd try with Brisket Tomorrow

    Sorry Dan, I thought that was the price per pound. I think you will have a better idea of what is happening if you get up early and put it in around 5 or 6 a.m. then foil right when you think its stalling with some liquid. Finish to 190-195 and into the cooler. Then give it a shot after its been...
  4. puddy

    Amazin Cheese Question

    For what its worth that Chicken Parm with the smoked Moz was delicious and the smoke added a note that made me feel like i was eating grilled food rather than pan fried chicken. The plus side with Moz is you don't have to wait for 2 weeks to use it you only have to wait a day or so.
  5. puddy

    Amazin Cheese Question

    I just did a batch last Saturday and used 1/3 hickory, 1/3 maple, and 1/3 cherry. The string cheese was great and tonight we're having the fresh Mozzarella on Chicken Parm. 
  6. puddy

    MORTONS TQ

    You need to do a fry test prior to smoking to figure out where you are at with salt. You probably needed to soak in fresh water for a few hours if it was as salty as you said it was. Your post seems a bit hard to read as it is all CAPS among other spelling and spacing errors. 
  7. puddy

    SOS...My 2nd try with Brisket Tomorrow

    What was the weight of the brisket?
  8. puddy

    First Cheese.

    AK1 yes that is salt in the first pic. I had some free space so I decided to throw some Kosher Salt in the mix.
  9. puddy

    BBQ Snob?

    Forward him your saved emails of the 5 day E-course. Just tell him that its some good references to look back on when you want a good read.
  10. puddy

    First Cheese.

    Scar Ill keep that in mind, thanks.
  11. puddy

    First Cheese.

    Ah yes the wait, on the plus side I will be in IL all week next week so I wont be tempted to try it. I had some of the string cheese today and that was pretty good, well see about after a week.
  12. puddy

    First Cheese.

    Alright here is the CView I think I captured enough to get you all to full drool. Here is the Fresh Mozzarella and String Cheese, This was only in for an hour and a half. All Packed up. Here is the Provelone. Packed up Here is the PepperJack as you can see the one on the right got...
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