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  1. fish killer

    First attempt with the 3-2-1 method equals success

    I read about the 3-2-1 method and understood the concept just never felt the need to use. I have alway been happy with the way my products have turned out just smoking low and slow. I don't mop or spritz just a little basic rub and into the smoker. Well today I decided to try the 3-2-1 method...
  2. fish killer

    Has anyone smoked Dublinger?

    I don' t have a Cosco , but I got the Dublinger and the Aged Provolone from SAMs. The local grocery markets don't have that much variety. I've read that mozzarella is also good smoked. There was another type,of cheese there that had what appeared to be dill weed in it. I forgot the name but I...
  3. fish killer

    Metal type & propane question

    when I built my fridge conversion I went with electric. Cabelas has an electric element for 39$ and it gets my fridge up to 375. I but the 1800 watt pid from Auberins, ran the auto tune and my temps stay within 1 degree. It was a little expensive but as much as I plan to use it I felt it was...
  4. fish killer

    Has anyone smoked Dublinger?

    Well all the cheese is done. Vacuumed wrapped labeled and in my micro fridge in the garage. My plan is to build up a rotating stock pile. Smoke a double batch of everything. One set for short term use and the other set for aging. I figure over the next few months I can get a nice rotation of...
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  7. Has anyone smoked Dublinger?

    Has anyone smoked Dublinger?

  8. fish killer

    Has anyone smoked Dublinger?

    Ok, got the cheese on the with some apple for the first batch going to smoke 2.5 hours. Then I'll do another batch with pitmaster choice for 3 hours. To add a little extra smokiness. Hopefully I'll have better pictures by then.
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  11. fish killer

    Has anyone smoked Dublinger?

    I have a variety of cheeses that I am going to put on the smoker tomorrow. Most of them I have done before and have all turned out well. I bought some Dublinger today from SAMs, I've never had it before so I thought I would try it. I was surprised,at how dry the texture of the cheese is. I...
  12. fish killer

    Hi Mountain rubs and seasonings

    I have used most of their jerky kits as well as the breakfast sausage kits. I have been very pleased with all of them but like some other have already stated you might need to add some extra spices to kick the flavor up a notch. I found this to be especially true with their maple flavored...
  13. fish killer

    Beef Jerky

    I make a lot of Jerky also. I used to make my own brine, a basic soy and brown sugar mix with a few other spices. lately I've been using a commercial mix from a company called Hi-Mountain. I was doing reading about them and they had very good reviews from their users so I gave them ashot. You...
  14. fish killer

    Newbie questions

    I too am a newbie, at least to this site. But I've been smoking meat for about 2 years. I started with a brinkman vertical gas smoker because I didn't want fuss with temperature fluxuactions that I thought I would get with a charcoal burning unit. But even with a gas unit I had problems...
  15. fish killer

    Hello to all

    My name is Jeff and I'm located in Central Virginia nestled up next to The Blue Ridge Mountains. I've been experimenting and playing around with meat smoking for about two years.My first smoker was a Brinkman vertical gasser. I still got it but recently bought the 40 inch Masterbuilt electric...
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