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I started with the smoker at 250 and let it smoke  for 6 hours Saturday.  I had a brisket section in as well and have already eaten that.  I went to shave the pork tonight and found transparent pink congealed stuff in the center.  This is my first big pork  roast and if I have to let it go and...

Well I wanted to get one more cheese smoke in before the weather turned warm. Saturday morning was 35 but by mid day it was getting into the upper 50's and climbing fast. I smoked a batch of Tillamook co jack and New York horse radish cheddar and some Alma Colby from here in KS.

Where do you get your cheese?  Do you buy online and have it shipped?  These are a couple producers I am looking at in my region. If you all have good sources of cheese you think I should look into please post links. http://www.watongacheesefactory.com/products.html...

First attempt at smoking cheese.  Smoked a horseradish infused cheese from New York and a havarti. I smoked two balls  of mozzeralla at the same time but those are going on a Pizza tonight.   

dry rub, 6 hours resting, 3 hours at 220 with apple wood chips every 30 min,  1.5 hours wrapped in foil after coating with curlys bbq sauce. I was not impressed. They were not tender. They were only somewhat smoked. Not much of a pink ring. We ate the first slab and will reheat the second tomorrow.

Hello,  I am new to the forum as a member. I came here a year ago when I learned what a fatty was. I put in a Christmas wish list item and just received a year later a masterbuilt  40" electric smoker. I have two old bullet smokers in the garage and have been using them for twenty years now. I...