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  1. phlogustus

    Do you buy in bulk or direct from the creamery ??

     I took the wife with me yesterday to the high end grocery store and started looking at the prices of the very broad variety of cheeses they had in the special cheese and anti pasta case.  They had  probably close to 40 cheese types there. Not one was in the 5$ per pound range. Most were in the...
  2. phlogustus

    Cheese smoke from the other night

    Looks awesome
  3. phlogustus

    Do you buy in bulk or direct from the creamery ??

    Where do you get your cheese?  Do you buy online and have it shipped?  These are a couple producers I am looking at in my region. If you all have good sources of cheese you think I should look into please post links. http://www.watongacheesefactory.com/products.html...
  4. phlogustus

    New years eve , first cheese smoke

    I started shopping for cheese in larger blocks. I talked to a local creamery. There newer cheese is running 5$ a LB and anything aged goes up from there. 10$ a pound for something 5-6 years old.
  5. phlogustus

    Well, I'm going pro

    How did the grand opening go? Pics?
  6. New years eve , first cheese smoke

    New years eve , first cheese smoke

  7. phlogustus

    New years eve , first cheese smoke

    First attempt at smoking cheese.  Smoked a horseradish infused cheese from New York and a havarti. I smoked two balls  of mozzeralla at the same time but those are going on a Pizza tonight.   
  8. 0E7dWqu.jpg

    0E7dWqu.jpg

    • phlogustus
    • Media item
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    • Album: New years eve , first cheese smoke
  9. phlogustus

    First ribs in a 40" MES

    <a href=""><img src="http://i.imgur.com/uHMfXwV.jpg" title="source: imgur.com" /></a>  Here is a picture of whats left of the second slab.  [Imgur](http://i.imgur.com/uHMfXwV.jpg)  Not sure which type of link from imgur to use
  10. phlogustus

    First ribs in a 40" MES

    dry rub, 6 hours resting, 3 hours at 220 with apple wood chips every 30 min,  1.5 hours wrapped in foil after coating with curlys bbq sauce. I was not impressed. They were not tender. They were only somewhat smoked. Not much of a pink ring. We ate the first slab and will reheat the second tomorrow.
  11. phlogustus

    Hello from Phlogustus

    Hello,  I am new to the forum as a member. I came here a year ago when I learned what a fatty was. I put in a Christmas wish list item and just received a year later a masterbuilt  40" electric smoker. I have two old bullet smokers in the garage and have been using them for twenty years now. I...
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