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  1. 20161015_155529_zpsgycdxvc7.jpg

    20161015_155529_zpsgycdxvc7.jpg

    • hawgrider
    • Media item
    • Comments: 0
    • Album: Tree Stump Smoker
  2. 20161015_124456_zpsr5pi8ggc.jpg

    20161015_124456_zpsr5pi8ggc.jpg

    • hawgrider
    • Media item
    • Comments: 0
    • Album: Tree Stump Smoker
  3. 20161015_115117_zpsclplvy96.jpg

    20161015_115117_zpsclplvy96.jpg

    • hawgrider
    • Media item
    • Comments: 0
    • Album: Tree Stump Smoker
  4. 20161015_115233_zpsygrraena.jpg

    20161015_115233_zpsygrraena.jpg

    • hawgrider
    • Media item
    • Comments: 0
    • Album: Tree Stump Smoker
  5. hawgrider

    Another Newbie

    Howdy!
  6. hawgrider

    Smoking with the "Griz" aka hawgrider. (Cheese)

    The smoked Himalayan salt is really good I highly recommend trying some.
  7. hawgrider

    Smoking with the "Griz" aka hawgrider. (Cheese)

    This is what happens when you push the 80 degree mark when smoking cheese. Oil surfaces and if you don't catch it soon enough it will ruin the texture of the cheese. I caught this just in time. Keep it under 80 keep it under 75 is even better.
  8. 20160417_143112_zpscoloniek.jpg

    20160417_143112_zpscoloniek.jpg

    • hawgrider
    • Media item
    • Comments: 0
    • Album: Smoking with the "Griz" aka hawgrider. (Cheese)
  9. hawgrider

    Help from the Cheese people

    Agree- Yes always let your freshly smoked cheese sit at room temp for several hours before packaging other wise it may sweat and moisture is not a good thing.
  10. hawgrider

    Help from the Cheese people

    Ok first of all you must keep your cheese well under 80 degrees or the oils will rise to the surface and change the texture of the cheese. At 120 degrees your lucky it didn't melt through your racks I've been there 20 years ago and that isn't pretty. Another lesson learned with vacuum sealing...
  11. Smoking with the "Griz" aka hawgrider. (Smoked Ice)

    Smoking with the "Griz" aka hawgrider. (Smoked Ice)

  12. hawgrider

    Smoking with the "Griz" aka hawgrider. (Smoked Ice)

    Smoked ice cubes for bourbon, iced tea, grilled lemon aid and soups etc. for the strongest smoke flavor smoke your ice with hickory. If you want to tone it down a bit use apple or cherry. The before- The during- The after-
  13. 20160312_131907_zpsz3vkmrue.jpg

    20160312_131907_zpsz3vkmrue.jpg

    • hawgrider
    • Media item
    • Comments: 0
    • Album: Smoking with the "Griz" aka hawgrider. (Smoked Ice)
  14. 20160311_173649_zpssvsrtg8y.jpg

    20160311_173649_zpssvsrtg8y.jpg

    • hawgrider
    • Media item
    • Comments: 0
    • Album: Smoking with the "Griz" aka hawgrider. (Smoked Ice)
  15. 20160311_152618_zpsf78vahey.jpg

    20160311_152618_zpsf78vahey.jpg

    • hawgrider
    • Media item
    • Comments: 0
    • Album: Smoking with the "Griz" aka hawgrider. (Smoked Ice)
  16. hawgrider

    Smoking with the "Griz" aka hawgrider. (Cheese)

    I smoke everything. Here is some hickory smoked Himalayan salt man its so goood!  The before pic The after pic and some more cheese.
  17. 20160116_235903_zps7icn0cub.jpg

    20160116_235903_zps7icn0cub.jpg

    • hawgrider
    • Media item
    • Comments: 0
    • Album: Smoking with the "Griz" aka hawgrider. (Cheese)
  18. 20160116_151142_zpsoi4riuad.jpg

    20160116_151142_zpsoi4riuad.jpg

    • hawgrider
    • Media item
    • Comments: 0
    • Album: Smoking with the "Griz" aka hawgrider. (Cheese)
  19. 20160116_224412_zpsm35mgvm8.jpg

    20160116_224412_zpsm35mgvm8.jpg

    • hawgrider
    • Media item
    • Comments: 0
    • Album: Smoking with the "Griz" aka hawgrider. (Cheese)
  20. Smoking with the "Griz" aka hawgrider. (Cheese)

    Smoking with the "Griz" aka hawgrider. (Cheese)

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