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Need HELP (lol)
I am new to cold smoking, and trying my hand with this rig I put together. My question is (and I don't have a picture without the 3' extension) the cheese seams like the smoke is over powering and I was getting moisture in the grill. Now in the pictures you can see the 3' extension in between, I...- 3roosters
- Thread
- Replies: 36
- Forum: Smoked Cheese
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baffle plt.
Going to make a baffle plate, is it ok to use aluminum for this- 3roosters
- Thread
- Replies: 2
- Forum: General Discussion
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First time
Trying to smoke some trout, I got a package of Hi Moutain brine mix, it says to dissolve in fresh water & brine for 10-24 hours rinse pat dry and smoke. the question I have is I see smokers on here bring their brine up to a slow boil, ( this doesnt say that) and then set overnight to form... -
Hello fellow smokers
From Wisconsin, Into turkey, deer & pheasant hunting, majority in Iowa (ha ha) and just retired so I picked up trout fishing again in Iowa. My wife and I have a camper set up year round in the great state (wife was born their). Now learning to smoke ????? thanks for the information that I get...
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