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Nope - completely normal. I'm smoking some cheese now, then a whole chicken. I keep peeking out the window staring at the smoker. It's funny the excuses you make up to go out to the smoker.
I too work for an England based company and one of my coworkers over there said 'smoking meat' is awfully rare. He built a charcoal smoker and gets cuts of meat from the local butcher, turned into one hell of a smoker. We bounce ideas and recipes off one another.
Learn how your smoker keeps the...
If I understand you correctly - you took the same cheese that tasted like an ashtray, unwrapped it and let it sit for a day, re-wrapped and a week later that same cheese is perfect?
I did smoked cheese two weeks ago and let it sit for a few hours, then wrapped. Your thread caught my eye.
They are in the city next to me (Norfolk, VA) and located on waterfront property. I few years ago the local rock station rented a barge and did a huge @ss grilling session for the morning show. I didn't show up but heard it on the radio and news, funny stuff.
I did smoke that weekend for our...
Two years ago I started with the ECB, did some basic mods but knew I needed a better way to control the air flow:
The link below is the build:
http://www.smokingmeatforums.com/t/125062/smoken-grill-ecb-basic-mods-2012-q-view#post_1128918
This summer I acquired the bottom off a Gourmet and...
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