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  1. jstylzz

    Wait time on cheese?

    Thanks Gary!
  2. jstylzz

    Wait time on cheese?

    So I did my first cold smoke on cheese a couple of weeks back.  In fact it will be two weeks tomorrow.  I have seen two weeks as a minimum amount of time to wait until I crack into it.  Should I realistically wait a longer amount of time?  Can I nip into it tonight?  What's the general rule?
  3. jstylzz

    The United Nations of cheese!

    2 1/2 hours with alder pellets ( only did 1 hr on the string cheese) and now we are all wrapped up and playing the waiting game. Pretty fun...can't wait to try them!
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  5. jstylzz

    The United Nations of cheese!

    I went with muenster, medium cheddar, havarti, jarlsburg, gouda, and some string cheese to give it a whirl.
  6. The United Nations of cheese!

    The United Nations of cheese!

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  8. jstylzz

    The United Nations of cheese!

    I finally figured out how to make my AMNPS work in my ME40 and with it being a cold rainy day I decided to try out cold smoking cheese for the first time.
  9. jstylzz

    Smoked pork tenderloin

    I chatted with Todd and I'm going to try it again. Is it a lighter smoke flavor with the AMNPS? My kids don't care for the heavier smoke flavor.
  10. jstylzz

    Smoked pork tenderloin

    I got an AMNPS and it didn't stay lit the first time. I'm ready to try again but was frying pickles so I didn't have time to babysit it. I used apple chips. I may use fewer next time.
  11. jstylzz

    Smoked pork tenderloin

    Sliced it into medallions for sliders. Tasted okay but had a little but of a bitter aftertaste. I didn't use any liquid in my MES for the first time. Could that be the culprit?
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  13. jstylzz

    Smoked pork tenderloin

  14. Smoked pork tenderloin

    Smoked pork tenderloin

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  16. jstylzz

    Smoked pork tenderloin

    I bought some pork tenderloins rubbed them with Jeff's rub and put them in the smoker until they hit 150.
  17. jstylzz

    My NYE smoke

    They still tasted good though!
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  19. jstylzz

    My NYE smoke

    I read about mushy ribs so I only foiled them for 1 1/2 hours instead of two and I will foil them the full two hours next time. They weren't quite tender enough
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