Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
photo1.jpg
- terrymn
- Media item
- Comments: 0
- Album: Pizza fatty, inspired by SmokinUT's 4th of July thread (with Qview)
-
first fattys
Also - forgot to say - Great looking fatties, Rodney!!! -
first fattys
tropez - I just did my first bacon weave and was a bit intimidated too ("how the hell do people do this??") but it's not too bad - and once you get going really easy. I have a fatty in for about another 45 minutes or so and will post the construction photos and results tonight (unless it's a... -
2 Fatties for the 4th
I just put a pizza fatty in the smoker, inspired by this thread - thanks, SmokinUT! - will post pics / results in a new thread later (I hope!) -
-
Clueless and adventurous, diving head first into the smoke.
Welcome to the club and happy smoking, Matt! -
2 Fatties for the 4th
Those look awesome! I still haven't done a fatty but it's on my todo list. What temp and how long did you smoke them? (I suppose same question for the oven crisping)? Thanks and nice job! -
How Many Mes Owners Here?
Same here, with a little twist - I use either 100% hickory (most meats) or a mix of 60% Hickory, 40% apple (most cheeses)- terrymn
- Post #595
- Forum: Electric Smokers
-
Wondering if anyone has tried something like this?
@Mr T: I've done a bunch too - always cold smoked for two to four hours, rest for a month - with outstanding results (and really don't have plans to alter the process) but thought it was interesting and figured I'd throw it out there to see if anyone else had heard of / tried it...- terrymn
- Post #7
- Forum: Smoked Cheese
-
Wondering if anyone has tried something like this?
LOL, Jarhead! Happy Mem Day and thanks - from a dogface.- terrymn
- Post #4
- Forum: Smoked Cheese
-
Wondering if anyone has tried something like this?
I talked to a guy that works a smoker for a big BBQ chain. He does his cheddar blocks ( I think the 4 pounders, cut to 1lb apiece) at 170* for 10 minutes - then they go straight to the fridge - but they're ready right away (probably the next day or whatever). He said they don't lose form - I...- terrymn
- Thread
- Replies: 7
- Forum: Smoked Cheese
-
Hey Todd! (TJohnson)
Business up in Bloomington today, I take it? Took me a few seconds for a "WTF, small world!" moment when I saw your license plate - nice.- terrymn
- Thread
- Replies: 1
- Forum: Blowing Smoke Around the Smoker.
-
Cold smoking bacon.... Too cold?
- terrymn
- Album
- Comments: 0
-
-
bacon_fried.jpg
- terrymn
- Media item
- Comments: 0
- Album: Cold smoking bacon.... Too cold?
-
bacon_packed.jpg
- terrymn
- Media item
- Comments: 0
- Album: Cold smoking bacon.... Too cold?
-
bacon_sliced.jpg
- terrymn
- Media item
- Comments: 0
- Album: Cold smoking bacon.... Too cold?
-
Cold smoking bacon.... Too cold?
Heh - 72 would be nice but mine is going to have to settle for around 11 or 12 in the smoker - I have about 3" of pellets left in the last line of the AMNPS, and will pull when that goes out. After that the heat goes on and I'm trying out Scarbelly's smoked almond recipe, tweaked a bit hotter... -
Cold smoking bacon.... Too cold?
Thanks! I pre-warmed to 100 (and then shut the heater off), and it seems to be holding in the high 60s... -
Cold smoking bacon.... Too cold?
I'm about to put a cured slab (Todd's recipe) of pork belly into the smoker. Current outside temp is 25* - which will dip to around 19* later this morning before we rise to a balmy 37* sometime in the afternoon (yes, I know, the weather sucks here). The AMNPS 5x8 should raise the IT of my MES...
