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  1. IMGP4144.JPG

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    • teeznuts
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    • Album: AMNPS smoked cheese, 15 lbs, first cold smoke on ECB with Q-view
  2. IMGP4143.JPG

    IMGP4143.JPG

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    • Album: AMNPS smoked cheese, 15 lbs, first cold smoke on ECB with Q-view
  3. IMGP4140.JPG

    IMGP4140.JPG

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    • Album: AMNPS smoked cheese, 15 lbs, first cold smoke on ECB with Q-view
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    IMGP4139.JPG

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    • Album: AMNPS smoked cheese, 15 lbs, first cold smoke on ECB with Q-view
  5. AMNPS smoked cheese, 15 lbs, first cold smoke on ECB with Q-view

    AMNPS smoked cheese, 15 lbs, first cold smoke on ECB with Q-view

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  6. teeznuts

    Pulled pork on the MES and whole chickens on the ECB with Q-view

    I haven't had time to post in a while but this is a smoke I did this weekend. I started out with four bone-in pork shoulders totalling just over 32 lbs. Measured out my ingredients for the rub and run each batch through a food processor to blend and get the lumps out. Then I rubbed each with...
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  20. teeznuts

    3 3lbs Chucks soaked in a beer brine then smoked over mesquite.

    If you're patient enough to let em get to 205° I think you'll be happier. I usually take my chuck to at least 195° for pulling but IMHO 200°-205° has been the magic temp window for me.
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