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  1. kovaku

    Smoking cheese for the first time.......

    Thanks guys for the replies.  At the moment I'm 45 minutes in and the chamber is 70F.  I will be using the bottles for sure next time.  I will also see how the cheese looks at 2 hours if I don't see much color I will go 3.  
  2. Ribs done SmokinAl's way

    Ribs done SmokinAl's way

    • kovaku
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  3. kovaku

    Ribs done SmokinAl's way

    After reading SmokinAl's post about perfect ribs every time I just had to try it.  I didn't use the exact seasonings or the mustard like Al does but I did follow his method.   Got 2 racks of St. Louis ribs ready to go.  I saw this new rub at Sam's and I decided to try it (Weber Honey...
    • kovaku
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    • Replies: 2
    • Forum: Pork
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    IMG_0787.JPG

    • kovaku
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    • Album: Ribs done SmokinAl's way
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    IMG_0786.JPG

    • kovaku
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    • Album: Ribs done SmokinAl's way
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    • kovaku
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    • kovaku
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    • Album: Ribs done SmokinAl's way
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    • kovaku
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    • Album: Ribs done SmokinAl's way
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    • kovaku
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    • Album: Ribs done SmokinAl's way
  10. Need help picking a Meat Slicer

    Need help picking a Meat Slicer

    • kovaku
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  11. kovaku

    Need help picking a Meat Slicer

    Well I ended up getting a Hobart 1612 while I went out to Dallas for a the weekend.  Makes short work of slicing CB. I will end up restoring the slicer more than likely but right now it works fine. 
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    • kovaku
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    • Album: Need help picking a Meat Slicer
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    IMG_0783.JPG

    • kovaku
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  14. Smoking cheese for the first time.......

    Smoking cheese for the first time.......

    • kovaku
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  15. kovaku

    Smoking cheese for the first time.......

    I had bought 2 lbs of Cheddar that I planned on smoking in my new MES 40 2.5 and I was just waiting for the right day.  I woke up this morning and it was a frosty 35 F here in Louisiana so it seemed like a good day to do it.  Got the cheddar out and sliced up and placed in the MES.  Filled the...
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    • Album: Smoking cheese for the first time.......
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    • kovaku
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    • kovaku
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    • Album: Smoking cheese for the first time.......
  19. kovaku

    Canadian Bacon using Pops Brine

    Thanks guys. I also found out I love the MES.
  20. kovaku

    Osmosis and Brownian Motion?

    I got lost at weiner process........just to deep for me lol
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