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Smoked some cheese this past Sunday. Some Pepper Jack, Medium and Sharp Cheddar, Gouda and some salmon. Used Apple pellets for the smoke. Smoked for 3 hours, kept it under 75*F. 2 weeks to rest then the eating will commence.

Brined for 16 hours in a brine (duh) with some peppercorns, corinander seed, mustard seed, fennel seed, molasses and some brown sugar. Then put into the smoker at 250*F They were rubbed with all the above named spices along with onion power, celery seed, paprika for color, and some cinnamon...

My first one in my RF smoker. Turned out great. Almond wood, 9hrs @ 250*F-275*F. Brined for 12hrs. then a dry rub. Cooked to internal temp of 203*F.

Well did my first beef ribs. The ribs I found were very skimpy on the meat. Took just a little over 3 hrs and 15 minutes. Used almond and kept the smoker at around 260* F. Sauced one rack at 190* and pulled them at 200*. Not bad if I say so. Still need more practice with beef ribs and need...

Hello, my name is Jose and I live in Fresno Ca. I'm not new to smoking but I am new to doing it in a reverse flow. I've been smoking in a UDS for lots of years. It was time to move up to a custom smoker. Just got it this past Sunday and getting it seasoned asI'm tying this up. I'm sure I will...