Search results for query: *

Usually yes but with the beautiful cold snap we had I was able to cold smoke below 40. Originally intended on a hot smoke but mother nature opened a door for me

Ambient temperature through the cold smoke was never over 40 degrees perfectly timed cold front here in TN.

They were store bought turkeys and any frozen turkey is injected with salts plus they were brined under refrigeration.

Turkey brine "till submerged" Per gallon of water 1 cup of kosher salt 1/2 cup dark brown sugar 2 tsp Molasses 2 tsp pepper corn 2 bay leaves 2 tsp rosemary 1 clove of garlic cracked 1 tsp of juniper berries Peel of 1/2 orange Dissolve solids in summering water Remove from heat add dry...

They were the test run. Capacity is around 24 turkeys

36hrs cold smoke then 1/2 hour per pound hot smoke until done.

I do appreciate the consultation that's for sure.

Well it seems I accidently started a business. My dad is a custodian at the school here and brought a few different cheeses for the faculty to try and I have orders for almost 40 lbs of cheese. I priced them at $1 per ounce.

I put three turkeys in my brine 3 days ago and pulled them today to check the weight and all three have lost almost a full pound each. Does this sound right.

Im noticing that Im not getting alot of color on my cheese but the taste is amazing.

This evenings results were an absolutely amazing difference to the run I did this am. I used multiple cheeses, pepper jack, mozzarella, baby Swiss, and 4 sticks of unsalted butter. I smoked them using apple chips in my generator. I reduced my smoke to a light bluish well vented smoke. I removed...

Thank you Mr T your threads have become the backbone of my new found addiction to smoked cheese. I started of doing it cause I just wanted to test the smoke house. I immediately fell in love with results and the technical basis involved I appreciate all the time you have taken to make your...

4hrs at 1/2 throttle on the generator seems to yield a great result. 30min rest time and it's amazing. Not a lot of color but flavor is exactly what I'm looking for.

No kidding my stuffer only hold 18#s and I thought it was huge. What a beast

If you notice in the second pic there is a trail of condensed gooey nastiness running to the trap / cleanout. Is that a indication of the smoke cleaning before it rolls upward

Thanks Jimmy I am just trying to decide the relevance to my custom built smoke house. I am just doing my first test smokes in it and fine tuning my smoke. My smoke generator is mounted directly to the side of my smoke house see pics. Opinions and suggestions welcome from all.

Everything I read is about cooling your smoke before it gets to your product. Is that the sole purpose? I have set a thermometer prob directly in the defuser from my smoke generator and it's only about 1-2degrees above ambient temp. Would I gain anything from a smoke piping system like I've seen...

As best I can tell he is referring to your desire to set and go to work. In my experience most smoking setups require different degrees of monitoring. From constant to set and go.