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I am using the Pro Q smoking dust for my cold smoking. When I open the packet do I need to reseal the packet or does it not matter, thanks ?

So still quite new to this, I have smoked 3 or 4 briskets now, I use a maple and hickory rub leave in the fridge overnight and then smoke in my Weber kettle using the snake method heat about 130C smoke till inner temp about 73C then wrap in foil till 95C. About 10 hours. It comes out well and...

Hi all, quite new to smoking cheese, started with mild cheese in apple but found it rather mild. So did some experimenting and found I preferred smoking mature cheddar in whiskey oak or cherry that gives a stronger smoke and leave in the fridge for 2 weeks any recommendations for a stronger...

Hi all, just signed up to the site been BBQuing for a while but just started getting into the smoking world so looking for advice and looking forward to reading the posts.