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  1. Iron Will Smoker First Thanksgiving - 1.JPG

    Iron Will Smoker First Thanksgiving - 1.JPG

  2. Iron Will Ribs.JPG

    Iron Will Ribs.JPG

  3. Iron Will Dry Rub - 2.jpg

    Iron Will Dry Rub - 2.jpg

  4. Iron Will Dry Rub - 1.jpg

    Iron Will Dry Rub - 1.jpg

  5. END OF SMOKE

    END OF SMOKE

  6. Bruce Schulz.jpg

    Bruce Schulz.jpg

  7. First Snow Cold Smoke - Dec. 2013

    First Snow Cold Smoke - Dec. 2013

  8. stonebriar

    First Snow Cold Smoke - Dec. 2013

    It is the first snow of the Winter Season in Oklahoma! My wife said it was time to Cold Smoke some Christmas Cheese & Smoked Almonds for Holiday Gifts again this year. Two of our favorites and that of our family and friends! Featured are Sharp Cheddar and Pepper Jack. 14 Baby Loafs @ 3 lbs...
  9. FirstSnowColdSmoke2013-8.jpg

    FirstSnowColdSmoke2013-8.jpg

  10. FirstSnowColdSmoke2013-7.jpg

    FirstSnowColdSmoke2013-7.jpg

  11. FirstSnowColdSmoke2013-6.jpg

    FirstSnowColdSmoke2013-6.jpg

  12. FirstSnowColdSmoke2013-5.jpg

    FirstSnowColdSmoke2013-5.jpg

  13. FirstSnowColdSmoke2013-4.jpg

    FirstSnowColdSmoke2013-4.jpg

  14. FirstSnowColdSmoke2013-3.jpg

    FirstSnowColdSmoke2013-3.jpg

  15. FirstSnowColdSmoke2013-2.jpg

    FirstSnowColdSmoke2013-2.jpg

  16. FirstSnowColdSmoke2013-1.jpg

    FirstSnowColdSmoke2013-1.jpg

  17. stonebriar

    SMOKED FISH DIP

    Any ideas how long it will keep refrigerated? Thanks...
  18. stonebriar

    SMOKED FISH DIP

    Makes sense. Thank you again...
  19. stonebriar

    SMOKED FISH DIP

    Thanks again, Leah. However, could you explain how the skin could ever reach a crispy level when smoking at approx. 175* in order not to dry out the fish? Are you referring to frying the skin after flaking? Not wanting to waste anything the fish provides...
  20. stonebriar

    SMOKED FISH DIP

    Leah - I discarded the skin. It appeared it would take away from the consistency of the dip w/ its elasticity. Should I have kept it? Thanks for the comments everyone... Steve
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