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  1. eddiememphis

    COLOR DEVELOPMENT ON SMOKED CHEESE

    My guess is whatever water and oil that comes to the surface while smoking mixes with the smoke particulates that have adhered to the surface and dissolves, darkening the exterior of the cheese. Since most of this is occurring at a low temperature and under wraps, the process is slowed down...
  2. eddiememphis

    COLOR DEVELOPMENT ON SMOKED CHEESE

    One of the first things I smoked in my GMG was cheese. Filled a pan with water, froze it, insulated it from the grate so it wouldn't melt by conduction. Swiss and cheddar. Smoked for two hours at 150°. Fresh off the grill... About four hours later. I wiped the grease off, wrapped them...
  3. eddiememphis

    Bought Christmas eve meal

    Yeah... Better not post pictures of that one.
  4. eddiememphis

    Humidity and Pellet smokers

    I live in Denver where there is very low humidity (it's 27% right now, often much less). I have read the tiny, tasty little smoke particles adhere to food much better in a humid environment. Due to heat and the fan in the GMG, I am guessing there is very little humidity inside my grill. I have...
  5. eddiememphis

    Your Favorite Pellets?

    I ran Pit Boss last cook. Cleaned out the smoker today and there was a lot more ash than when I use Lumber Jack.
  6. eddiememphis

    Beef knuckle sous vide then smoke

    Is that like a moose knuckle?
  7. eddiememphis

    Cold Smoked Salmon

    Looks great! Question about smoking time- Why 10 hours? Why not four or eight or twelve?
  8. eddiememphis

    Turkey Legs

    Say it out loud I once knew a goil from the east that was scared of boids. Hoy muttha waz areel peez of woik.
  9. eddiememphis

    Turkey Legs

    Brined boid Dried boid Rubbed boid Cooked boid Resting boid Delicious boid!
  10. eddiememphis

    Beginner Question...

    a
  11. eddiememphis

    Beginner Question...

    That model has a deflector that sits above the fire box, and a drip tray that is above the deflector. There is no problem covering the drip tray with foil- sprinkle a few drops of water on it then after laying the foil on it, wipe it with a towel. It will leave a nice smooth surface for the...
  12. eddiememphis

    Cherry Flamed Chicken!

    99 pound legs?!? That's a big bird!
  13. eddiememphis

    Here's a crazy idea....

    You need to rig up a chute to drop chips into the firebox
  14. eddiememphis

    In search of Crisp Chicken Skin - I'm getting close

    Which one?
  15. eddiememphis

    Rib Roast cooked like a Brisket?

    I have done it all, from dish dog to KM, dive bars to five stars. Well, four stars at the time. Looking at web site, it has five now.
  16. eddiememphis

    Rib Roast cooked like a Brisket?

    I have no idea what that means. Whenever there is leftover prime rib, or anything, we feed the crew, both front and back of house.
  17. eddiememphis

    Rib Roast cooked like a Brisket?

    I too worked in the business for many, many years. I can't remember left over prime rib.
  18. eddiememphis

    Rib Roast cooked like a Brisket?

    Isn't that redundant?
  19. eddiememphis

    Rib Roast cooked like a Brisket?

    I don't like rare beef. I purchased a rib roast and will put it in the smoker but wonder is anyone has cooked it like a brisket? Slowly bring it up, let that big blob of fat render internally, making the meat super tasty. What does a fatty piece like a rib eye turn into after 12 hours @225°?
  20. eddiememphis

    Whats the lowest temp you cook a prime rib at?

    Got it.
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