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  1. Beanhall

    Greetings from Pennsylvania

    Welcome to SMF and welcome to a new addiction. Plenty to learn from here. Excited to see future smokes.
  2. Beanhall

    The Classic Pastrami Reuben

    That looks sooooo good. I love a good Reuben. Good job
  3. Beanhall

    When it's too cold outside...

    That turned out great. Should serve you well.
  4. Beanhall

    Another clown from WI trying to figure this out

    Welcome to SMF. Looking forward to seeing your future smokes.
  5. Beanhall

    Does smoked butter need to mellow?

    I smoked sea salt when I did the butter. The salt I smoked for 12hrs. It turned out amazing.
  6. Beanhall

    Does smoked butter need to mellow?

    I figured I could use it on bagels, breads, vegetables or on a steak.
  7. Beanhall

    Does smoked butter need to mellow?

    Thanks for the quick response. That is a great idea to keep the wrappers, I will definitely do that next time. I will wait a few more days and give it a try.
  8. Beanhall

    Does smoked butter need to mellow?

    I cold smoked some butter the other day. I went ahead and vac sealed it to let it mellow like cheese. My question is do I need to let it mellow or is it good to go?
  9. Beanhall

    Cold smoked sea salt

    Thanks. It tastes wonderful :D
  10. Beanhall

    Cold smoked sea salt

    It was the perfect pellet mix.
  11. Beanhall

    Cold smoked sea salt

    Decided since I was cold smoking cheese I would do some salt. I cold smoked it for about 12 hrs. It turned out pretty well.
  12. Beanhall

    Greetings from Los Angeles

    Welcome to SMF. Got to love this forum, such great information. Don't be afraid to ask questions
  13. Beanhall

    Finally got to smoke more cheese

    Gouda is so good on the smoker. I used the perfect mix.
  14. Beanhall

    Finally got to smoke more cheese

    Temperatures finally got to where I could cold smoke again. I cold smoked medium cheddar, white cheddar, aged cheddar, gouda and pepper jack. I also smoked some butter and sea salt (sea salt is still on trying to smoke it for 12hrs). Now the dreaded 2 week wait. Can't wait to try it.
  15. Beanhall

    Just st joined

    Welcome to SMF. That's an ambitious first cook, Congrats on tackling that one. What flavor wood did you smoke with?
  16. Beanhall

    So my ribs came out decent

    I use the 3-2-1 method without fail.
  17. Beanhall

    New from Oregon

    Welcome to SMF. I like you had been reading the forum for awhile and decided to join, there is a lot of great information.
  18. Beanhall

    Noob from Washington State

    Welcome to SMF. There is a lot to learn here. Looking forward to seeing your future smokes.
  19. Beanhall

    Cheese on the WSM- first time!

    Looks good. I am cold smoking cheese, salt and butter tomorrow. What flavor smoke did you use?
  20. Beanhall

    No fab install of camp chef sear box on Traeger pro34

    Nice job, looks great. Welcome to SMF.
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