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  1. I

    Freezing an uncooked fatty??

    Sorry I see the answers now. The forum page wasn't loaded up when I replied...
  2. I

    Freezing an uncooked fatty??

    I have not tried freezing uncooked fatties either wonder the same thing. So, did you try it how did it turn out ???
  3. I

    AMNPS Mod for SmokinTex and SMOKIN-IT Smokers

    Daddypig I am just northeast of you 2 hrs. I have the Smokin tex 1400 also. this summer I had terrible luck with the dust burning even outside the box. even after putting dust in the microwave it was just to humid to keep it burning. I broke down and built mailbox cold smoker. I had a local shop...
  4. I

    first fatty

    smoking tex at 220-225  2.5 hrs for IT 170. Bacon is firm but not crispy
  5. first fatty

    first fatty

  6. I

    first fatty

    no pics until I got the roll up finished. This was my trial run before deer camp in 2 weeks. I am pleased and this was quick and fun to make. Peppers onions provolone. Fancier smokes are a head.
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    1119042157.jpg

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    1119042141.jpg

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    1119041804.jpg

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  10. I

    cold smoke cheese question

    Thanks Woodchucks, I would love to do as much cheese as you have going there but I wouldn't fit though the door if I did.  This is first time I have done my cheese with actual cold smoke set up. Like I said I just did it last week have not tasted it yet but it was also the first time I didn't...
  11. I

    cold smoke cheese question

    By the way here is my set up. I had a buddy make an exact fit replica door for my Smokin Tex. Mailbox with a Big Chief element mounted inside. There is a small 11 cfm fan inside the tube to pull\push smoke.
  12. cold smoke cheese question

    cold smoke cheese question

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    1106041530.jpg

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  14. I

    cold smoke cheese question

    So, Atomic are you pulling it out and resting in between sessions ??
  15. I

    cold smoke cheese question

    don't know yet only did it a week ago getting ready for dear camp in Dec.
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    cold smoke cheese question

    I have done cheese up to 80 deg outside. used Big Chief with 3  1/2 gallon milk jugs of ice on bottom rack with the door propped open just have to watch it close. no melting but had to sit with it 2-3 hrs. always made great beer drinking day.
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    cold smoke cheese question

    I went 4 hours with hickory on cooper, pepper jack, mozzarella, cheddar, and, extra sharp. Also did same on another batch with apple.
  18. I

    cold smoke cheese question

    I have recently built mailbox set up for cold smoke. I ran first batch of cheese and only got a slight color change (caramel coloring) I just wondered is it a little heat as much as the smoke that colors it. Temp was steady about 58- 60 in cold box. It is smoked cheese but would like to color it...
  19. I

    Use of briquets or lump charcoal in electric smokers?

    I see this is nearly a year old post.  So Ralphed did you try the charcoal ? I have a 1400 and am doing a brisket tomorrow. Because of the filler and additives in kingsford and such, I am guessing that they mean to use lump. I have a bag of royal oak lump going to try it tomorrow.
  20. I

    Beef Liver

    Not a big fan of liver but hate to waste anything. We just split a cow with some friends and decided to try smoked liver. Sliced the liver, a little salt and pepper. 220 for about 1 1/2 hrs over hickory. It turned out very nice, it had a nice texture for liver. I am still not a big fan but this...
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