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Ok....all these posts about smoking cheese are driving me crazy!!!  I decided I had to give it a go myself.  Went to the local grocery store and picked up some "victims" Clockwise from the left:  Sharp Cheddar, Colby Jack, Mozzarella and Swiss Into the MES.  It is a cool 65 degrees here in...

I am cold smoking some bellies.  I just took them out of the cure last night, rinsed well with cold water, patted dry, wrapped in paper towels and newspaper and let sit overnight. This morning I got my cold smoking setup all together, unwrapped the bellies, stuck them in my MES and let fly! I...

I just did a few bone-in chicken breasts with mixed results.  I figured I would post here to get some feedback and improve my technique.  Sorry...only one photo to share :-( I had a package of three bone-in chicken breasts.  I brined them in the Slaughterhouse brine posted here (minus the onion...

Has anyone ever attempted to smoke paprika?  Can you give details such as temp, wood, duration?  Inquiring mind wants to know.

Hi all! I am Steve from Cleveland, OH and I am a pretty much "brand new" smoker. I did some sausage for Easter this year, which tasted pretty good to me! I use a Weber smoker with an electric hotplate for the heat source (don't be too hard on me!). I really want to get some info so I canuse...