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Just purchased a smoke daddy magnum and plan on mounting it on my Traeger. Just wondering where those who have one are mounting theirs. Appreciate any advice/suggestions. Thanks.
Not sure why I worried about temps. I'm measuring temps up to almost 80 using a 12" tube smoker. Makes me wonder how hot it was in the smoker when I did cheese in the summer! :)
Well, this is what I'm doing today. Thanks everyone for the comments. Never smoked to color before. Just stuck the cheese on and let it go for 3-4 hours. Guess with these temps it will take a lot longer? My iGrill is reading 70 inside, after I warmed the grill a bit. Will drop pretty quick...
I remember reading somewhere that cold smoking below a certain temp isn't a good idea. The temps here today aren't going to get above ~38. I've got a bunch of Cheddar and Gouda that I want to smoke (everybody wants some). Anybody see any problems or have suggestions? I use my Traeger Tex...
Need some help with this please. I'm always confused about the amount of cure to use. Is there some easy table or formula to use. I'm clueless when you guys start talking about parts per million. My mind only goes to ten . I'm going to make this and the loin I have is is just over 6lbs. ...
I use one and love it. I have iGrill1 also and the 2 is much better. I was gonna get the ambient probe, but, wasn't sure if it was worth the money. Haven't heard how well it works. Maybe now that it's on sale.
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