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  1. saltysandman

    chips vs pellets (Thin Blue Smoke/TBS) and cheese

    thanks for your suggestions Al. I've got a butt in the smoker now. It's going to turn out great!
  2. saltysandman

    chips vs pellets (Thin Blue Smoke/TBS) and cheese

    Today i made a revelation. My A-Maz-N pellet smoker tray came today. I did a smoke test. I started my MES with cold smoke attachment and let it warm up. I simultaneously lit the amazn pellet tray and LO and BEHOLD, my smoke quality has been the issue. Billowing white smoke from the cold smoke...
  3. saltysandman

    Hello from Florida

    welcome to the clan! get yourself an Amaz-N pellet smoker i say. It will be a great accomplice to your MES. Several topics about it here.
  4. saltysandman

    Hello, from Ohio

    Welcome to the forum, Buckeye! No place better for information on smoking anything. Go blue! next year that is!
  5. saltysandman

    chips vs pellets (Thin Blue Smoke/TBS) and cheese

    Thank you sir!
  6. saltysandman

    chips vs pellets (Thin Blue Smoke/TBS) and cheese

    Hey Al, i noticed that you elevated the MBS as well. Is this to keep smoke going in a rising direction?
  7. saltysandman

    chips vs pellets (Thin Blue Smoke/TBS) and cheese

    Thanks al. That's a long pipe!
  8. saltysandman

    chips vs pellets (Thin Blue Smoke/TBS) and cheese

    I don't remember air drying before vacuum sealing. I will certainly do this next time. Thank you for the tip!
  9. saltysandman

    chips vs pellets (Thin Blue Smoke/TBS) and cheese

    With my MBS with side attachment, I've noticed big billowing white smoke in the beginning then settles into TBS. Is there a difference between using wood chips vs. wood pellets? do pellets give off more of the billowing white smoke? related.... I smoked some cheese earlier this year, vacuum...
  10. saltysandman

    Smoked fish dip

    yes, the sweet relish works great. i think it adds a slight tone of sweetness. nothing shocking.
  11. saltysandman

    Want to try my first cheese smoke...

    yes to the tray of ice but also make sure the tray of ice is on a rack below your cheese rack(s) or the condensation water droplets will fall on your cheese.
  12. saltysandman

    smoking cheese and rest?

    UPDATE So it's been just about 3 weeks. 5.12.2018 was the smoke date for 3 hours with a maple, cherry and hickory blend (pellets). opened the vacuumed sealed swiss today. much less like a chimney than a week ago but still strong. I think i'll wait another week. I can taste greatness though.
  13. saltysandman

    Smoked fish dip

    made mine with kingfish
  14. saltysandman

    Smoked fish dip

    i've tasted none better than this recipe. honestly this should be made a sticky. gotta credit those who found this old thread.
  15. saltysandman

    smoking cheese and rest?

    will do
  16. saltysandman

    smoking cheese and rest?

    thanks guys. took it off smoke for 3 hours and thought aroma was definitely strong. makes sense now. vacuumed sealed and now chilling in the frig. two weeks is so long. :( good things come to those who wait i suppose.
  17. saltysandman

    smoking cheese and rest?

    hi all, is the resting needed due to the possible pathogens? is there a minimum time that's needed to sit in frig?
  18. saltysandman

    Brine questions

    how long do you brine in the 2% solution?
  19. saltysandman

    Making up a bit of Rub!

    thanks for sharing. this is a great idea. i was thinking of giving smoked salt as well. saw the recipe here. 12 hour smoke with coarse sea salt.
  20. saltysandman

    Looking for dry rub for ribs

    my go-to Rub (kansas city style). i've used on pork and beef everything. it's definitely sweet. 2 cups sugar (brown or white or both) i find that white sugar makes it less clumpy. 1/2 cup dry mustard 1 TBS cayenne pepper 1 TBS smoked paprika 1 TBS onion powder 1 TBS garlic powder 1 TBS salt 2...
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