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Certified Diesel Tech here. It should have a big round drum on the back of the transmission that the drive shaft bolts to. That big round drum is the parking brake.
Does your truck have a round park brake handle on the lower left of the driverside kick panel?
Congrats on the new outdoor setup. Looks nice.
I do got a question thou. Is hoodlums running around & spray painting houses. Or does the yellow circle thing have some other kinda significance.
Just go really fast in reverse & slam on the brakes. Problem solved! Lmao🤣😁🤣
Sorry for bn a smart azz, I just could not resist.
Congrats! Can't wait to see the cooks/food.
I don't have the RFX, sucker's released it shortly after I bought a Smoke X4.
But regarding the battery: Try running the battery down to 18-20%.
Then recharge the RFX.
Sometimes it take a couple discharge/charge cycles to bring the battery to life.
Also if it is charged thru a wall USB...
Sorry I should have been more descriptive. I got 3 different size of tubes for different lengths of smoke time.
The short 6" tube is usually good for a 2 hour smoke.
The 12" tube is usually good for a 4-5 hour smoke.
The tray is usually good for a 10-12 hour smoke.
I only use 1 at a time...
Ok you guys go 4hrs with dust, How does my cheese look compared to the cheese you guys smoked?
The cheese i smoked for 6hrs with apple pellets & apple wood chips.
How does my color look on the cheese?
Only reason I ask, is store bought smoked cheese usually has a dark smoke appearance...
Ok thanks. The smoke cabinet has maintained from 59°-65°F degrees for 5 hours now. I am going to do a 6hr smoke, with apple pellets & apple chips. Hopefully it ain't to much.
I know everybody has their own smoke level flavor limits.
So I would like to hear from some of ya all on how long do you like to smoke your cheeses?
Also does any of the cheese, respond differently in a given smoke session?
I know the sharp cheddar is a drier cheese, does it need shorter...
Ok thanks. I appreciate it. I am glad I have not put any of my cheese in the freezer.
I guess I have seen too many others do it & ruin a batch of cheese.
Thanks.
Yeah I got a batch of smoked cheese i smoked back in May. It's been vacuum sealed & in the refrigerator since then.
I guess I should get a block out & try.
I was hoping it will be OK in refrigerator, it stays 37-38°f
Thanks.
Guys & gals I am cold smoking cheese today. This is 4-5th time of doing cheese.
After I vacuum seal it. What do you guys do for long term storage? Seems like when put in the freezer it gets crumbly or I've heard it does.
Thanks.
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