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  1. bc taster

    Half rib appetizers

    I was thinking of trying some ribs as an appetizer or snack finger food.  I'll have the butcher cut St Louis or baby back ribs length ways yielding twice as many short ribs.  I like using 3-2-1 smoking (2-2-1 for babies).  I was wondering if I should alter the smoking time because of the smaller...
  2. bc taster

    Cajun Express Smoker

    Hi Sarge   Did you ever find out any more info on the Cajun express smoker?  My brother and I a kind of interested in it.  We can't find much more than some advertising and a few YouTube videos  Everyone seems to know about their fryer but not the smoker. Do you know anything new? Bill.  
  3. bc taster

    Best temp for cheese?

    Well,  Its been 7 weeks now.  That cheese has been mellowing in the frige and it turned out ok.  We tried some last night.  It still has a bit of a strong smoke flavor but its pretty tasty on a cracker with a glass of wine.  I learned from every ones advice and have since made 3 other batches...
  4. bc taster

    Best temp for cheese?

    I have not tossed the cheese yet.  It sat on the counter about 2 hours.  As it warmed, it would sweat.  I wiped off the sweat about every 20 to 30 minutes.  The cheese is now sealed up and curing in the refrigerator. Still haven't tried a second batch yet as intended.  I'll let ya'll know how it...
  5. bc taster

    Best temp for cheese?

    Thanks Chef.  I'll do that in the morning and try again. Bill
  6. bc taster

    Best temp for cheese?

    Well....  I'm glad I didn't try to smoke all my cheese at once.  Every thing started out good.  A fresh charge of apple wood chips in the smoke generator, a good light off, compressor running and all is well.  About 5 minutes later this thing looks like an old locomotive going up hill.  I turn...
  7. bc taster

    Best temp for cheese?

    Thanks guys.  I'm going to give it a try in the morning.  Should be about 65 at sun up.  I have 3 types of Cheddar and a big wedge of Gouda.   Bill
  8. bc taster

    Problem With Homemade Cold Smoke Generator

    I built a generator I saw on youtube that is similar to what you built.  I used a quart paint can.  I had problems keeping the burn going so I drilled one more air intake hole. That solved that problem.  I had issues with too much unburned chip in the bottom.  I cut a piece of aluminium slightly...
  9. bc taster

    Best temp for cheese?

    I've been reading as much as I can about smoking cheese on the forum.  I built a smoke generator and adapted it to my 30" MES.  As a test run, I smoked some pork chops.  They turned out great.  Now I want try smoking cheese.  I have determined that temps below 40 is not good.  Max temp seems to...
  10. bc taster

    How Many Mes Owners Here?

    I've had a 40" w/window about 3 years.  I love it.  Great for smoking a lot of food.  I can smoke 400+ ABTs or 14 racks of ribs at once by using extra shelving.  Some times I just wanted to cook one rack and a few sweet potatoes.  So, when I found a 30" w/window for $199, I got it.  Now that's...
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