Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jjwdiver

    AMNPS Christmas Cheese Smoke, 32 lbs!!! with Q-View

    SPRKY I do mine about the same size as you and they turn out great!   Triend some actual sliced provalone and theyalmost turned to cardboard...but that was an experiment gone bad.  I use the AMNPS here in the tropics in a Weber Kettle without using ice and only occasionally get melting due to...
  2. IMG_3860.JPG

    IMG_3860.JPG

    • jjwdiver
    • Media item
    • Comments: 0
    • Album: Default
  3. jjwdiver

    More Cheese Please!

    Awesome info, thank you!  Guess I could have fired up the Google machine, but not necessary in this forum!
  4. IMG_2985[1]

    IMG_2985[1]

    • jjwdiver
    • Media item
    • Comments: 0
    • Album: Default
  5. jjwdiver

    More Cheese Please!

    I appreciate the comments!  I have been doing cheese fairly regular, so there is always a stash to get be by until the next batch is ready...but i agree, can't hardly wait to try this batch!  What the pics don't show and I forgot to snap a pic of...is how the goat cheese took on some of the same...
  6. jjwdiver

    Cold smoking soft cheese?

    I'm in constant 80 degree and do goat cheese quite often. I have resorted to placing it in a foil pan and breaking it apart for the smoking. I then put "packages" together in the food vacuum bags. Guess I could measure it but I dont care if one has more than the other...just squishes together...
  7. jjwdiver

    More Cheese Please!

    That is what I am starting to hear around here, so I guess I had better get going on it. At the store last time I picked up a variety of cheeses and some I have never tried and dont really know much about. Goat and Mozz I am familiar with, the British Cheddar tasted good, but what about that...
  8. IMG_3889.JPG

    IMG_3889.JPG

    • jjwdiver
    • Media item
    • Comments: 0
    • Album: Default
  9. IMG_3862.JPG

    IMG_3862.JPG

    • jjwdiver
    • Media item
    • Comments: 0
    • Album: Default
  10. IMG_3863.JPG

    IMG_3863.JPG

    • jjwdiver
    • Media item
    • Comments: 0
    • Album: Default
  11. IMG_3860.JPG

    IMG_3860.JPG

    • jjwdiver
    • Media item
    • Comments: 0
    • Album: Default
  12. IMG_3859.JPG

    IMG_3859.JPG

    • jjwdiver
    • Media item
    • Comments: 0
    • Album: Default
  13. IMG_3846.JPG

    IMG_3846.JPG

    • jjwdiver
    • Media item
    • Comments: 0
    • Album: Default
  14. jjwdiver

    WSM & Weber Kettle similarity questions

    I appreciate the answers guys, thanks! John
  15. jjwdiver

    WSM & Weber Kettle similarity questions

    Thanks Twig, yes it helps!  I figured the AMNPS would be my go to cold source, and also some in the kettle with heat.  Really looking forward to the WSM and will need to get a source for chunks (only get the standard 2 choices from Home Depot or Kmart here, although placing the pellets from Todd...
  16. jjwdiver

    WSM & Weber Kettle similarity questions

    Since moving to where I now live over a year ago, the only grill/smoker I have is a 22" Weber Kettle with the AMNPS.  I love the thing, but once "Richard Cranium" pays me for work done at a previous job a few months ago (just venting...sorry), I do plan on purchasing and having the bigger WSM...
  17. jjwdiver

    Hello all From MN

    Welcome to the forum Jared!  I'm a former resident to your east (Rochester) before moving to the island over a year ago. Cold weather issues with the smokers are no longer an issue with me!  Lots to learn from the knowledge pool here...and it's a deep pool so cruise around the forum, ask...
  18. jjwdiver

    Lobster New Year!

    Decided to treat myself today and start the new year off in a good way, mentally. That began with breakfast At a little diner on the other side of the island - Donkey Diner. Then my buddy and I got together with a mutual friend and went out diving. I will spare the details and cut to the chase...
  19. jjwdiver

    Post your BB results

    Above ribs rubbed after removing the membrane, wrapped in clear wrap for an hour in the fridge as I prepped and fired up the Weber Kettle. Minion method of coals: 3 wide around the outside 1/2 circle, AMNPS in the middle with a foil tent to keep any juices off the smoker, 230 degrees doing a...
  20. jjwdiver

    My 2cents on the latest pork trend...

    They really are a tasty treat!  Can't eat just one!!! I did mine on the Weber Kettle and they were great - 1/2 hour and done.  It's an anytime treat can even be done in an oven. John
Top Bottom
Back
Clicky