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Very nice! I have been following along with this build thread as well. It's been a nice build with the story along the way, and then ultimately the very successful test cook.

It looks and sounds good. I need to take advantage of our warm temperatures right now (-10 to +3 Celsius) to do some cold smoking for cheese and stuff. Although I did some smoked cured turkey for Christmas - turned out good! Keep up the great work!

I do a minimum of a 4 hours cold smoke on cheese or bacon, or nuts, or salt, or pastrami, etc, etc,. I myself prefer an 8 hour smoke as a minimum, but we must cater to those we love. It seems to me that 3 hours is a bare minimum and unless you have COVID or some other sense reducing issue, you...

Just for science of smoked cheese, why would your wife think you may have compromised smell?

I just smoked some buckboard bacon. It is currently +3Celsius here in the middle of British Columbia. Unheard of 10 years ago. It used to freeze at halloween and stay frozen until March 15th. I am now thinking of cold smoking some cheese and then some salmon. And then some more cheese...

I've got some vacuum packed and looking good at about 2-3 years old. I'll have to dig it out and take some pics of me trying and still alive after 48 hours. I put a little garlic powder and chipotle and salt just before vacuum sealing it. Oh! The adventure of Christmas!

Just did a 3 day pops brine on chicken drums and thighs. Chicken is usually boring for my wife, but she really liked these(oven baked, not smoked). I have tried the same process on pork ribs(bacon on a stick), and was tempted to brine a lamb leg and smoke it but have not done that yet. I don't...

Some have mentioned question marks about the mineral content, but there is also the question of whether your Himalayan salt is iodized or non-iodized. I have had both, and had made the assumption my first stuff did not have iodine added - I was mistaken and had to order the non-iodized version...

thanks for the build pics... much more thorough than many that I have seen. I have a couple of questions about the roofing. Is that a simple Coroplast type of material or something different? Do you have much for snowload in your area.... I didn't see where this was from? Just trying to...

I don't know how to ask without sounding like an impatient voyeur?! It has been like 3 weeks since you got your pallet breaker tool, and as a Canadian I am obliged to say I'm sorry as I ask you if you have any updates on your build? Because what else could you possibly have to do than tease...

Smoker tarp! Shower cap! More popcorn! Safe sex!

So waiting for update pictures.... so far i've only seen a form, and i'm drooling already!

I was a cub for awhile as a kid, and enjoyed it, but it didn't "catch". When I got older, I started reconnecting with outdoors stuff that I enjoyed as a kid with my parents(camping, stalking the wild asparagus(a Euell Gibbons sp? book), and then into raising chickens, turkeys, and cows -- then...

I gotta be that guy that asks... "when you say boat motor, to what are you referring?". I automatically assume blender, but google translate did not help me here!

Welcome from Beautiful BC! Well, a very smokey BC right now with all the forest fire activity. I see you have the OKJ - I have the highland - and it is a fun smoker to have, but it can be a bit finicky with how it burns/smokes. I don't know if you have had the time (or already aware) to read...

I have been away from the forums for a bit due to my own health issues. Bear was one of the contributors that that I read often and took away many ideas related not only to food(meltaways are a annual enjoyment now), but to living life in spite of its many challenges. I am sad to hear of his...

Prayers for you man. It looks like you got a lot of people from this supportive community keeping you in their thoughts! Keep positive.

Nothing wrong with the advice given, but here is a previous thread that I found useful as well. https://www.smokingmeatforums.com/threads/mr-ts-smoked-cheese-from-go-to-show-w-q-view.123130/

I appreciate the qview too! There is a lot to appreciate there. I have been lax on smoking anything as of late, so it is always a good thing to almost participate in this virtual world. Also, as a newbie, it is always interesting to see how forum threads play out -- what the expectations are...

And on a further note as I didn't see it in this thread -- the bread replacement that I liked the most was chaffles. We would usually do up about 30 at a time and freeze them in bags of 10. Plus you can change it up and make variations of savoury or sweet. Jason