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You will be fine. I do it that way all the time. I make sure its dry be for I seal it though. Stan

I have done a lot of below freezing smokes. I put a trouble light 100 watt bulb in the smoker or if real cold a cast iron pan with a couple pieces of charcoal in the bottom of the smoker. Stan

Just take some pellets like a 1/4 to half cup add a couple table spoons water to them and stir. Wait 5-10 minutes and they will become dust or more like mud. Put on a paper plate and nuke for 20 sec stir and repeat till dry. Presto dust. Get it as dry as you can put in smoker tray light one...

Very nice tutorial Scott. I am still waiting for mine;). Glad Hooper is getting better. I might have to come out to the parlor Thursday night to sample the sauces. Stan

I like to make my own. I like to control the salt and there's to much in commercial powders for me. I also like a lot more heat and can add ghost peppers. Lots of recipes online. Good luck. Stan

Hey Tom just what does pepperoni taste like in Wisconsin? I thought your turkey pepperoni tasted like summer sausage with a little after burn. It was good but did not taste like pepperoni. Texture aside you need a new recipe. Have you had any luck getting the Wisconsin smokers to agree on a...

I have been using 10x20 canopy's in Michigan for years. I find that if you use rainx on the top very little snow sticks. Be sure to stake it down my canopy's can only take a 15 mph wind so i drive a three foot fence post in next to the legs and tie them down. Stan

Looks good Tom. A couple weeks and you will be in cheese bliss. Let me know what you think of the smoked soup. 4 Hours should give a deep smokiness and looks like you got a great color on them. Good job. Stan

Walt it was good seeing you and talking to you. Your burnt ends were good (could have cooked a little longer maybe) but very tasty. Just giving you a hard time sorry. A cheese smoke is something I am always in for. My driveway is open anytime for smoking or I can travel. Should be soon...

Scott as always you put on one hell of a party. I had a great time and ate to much. The Brisket was the best I have ever had melt in your mouth and so juicy and a great flavor. I bow down to the King of Brisket. The abts were great so was @jokensmoken Burnt ends, @humdinger Mac and cheese...

Dave I think you need to go to the post you started your draft. Then go to the reply box and click the disk next to the camera. Stan

I agree that would be cool. Stan

A suggestion to do a smoke at a game has come up there seems to be question so lets settle this.  Then we can decide how and when.

I think at least a donation can.  I know this cost Scott quite a bit each year.

More pics.  This was a great party.  I got to meet new SMF members and we had a blast.  There was too much food but it all was good. There was no way you could just try everything and eat dinner too.  I missed out on walts cinnamon spiced apple baklava fatty.   I did want to try that.  Scott...

Pictures Pictures The FPP smoker. The fire box has a pid running a fan that you can see in top corner. The pid is in a box on front of trailer that I did not get a pic of. Loading the Fatties.  That's Rock star in front. A couple of Michiganders Kurt ( in the green)Crystal and Walt...

Hello Walt.  If you go to the mich group page at the top is a box to join group.  You can get there by Clicking on Forums at the top of page then go to community then smf groups then find the Michigan group.  Hope that helps. Stan

Wow Scott that's a lot of pork.  How did you cook it so fast? 31 hrs   Good job.

Just a hop skip away.  The wife drives through that intersection twice a day for work.  We both drink Bud we should get together and have a beer and talk some BBQ. Stan

Welcome to the group Twelveozcurls51.  We are going to have a get together Aug. 12th in Fowlerville.  http://www.smokingmeatforums.com/t/257637/2017-fattie-contest#post_1699768 We do this each year and we have occasional cheese smokes.  What part of Lansing do you hale from?  I am over by Logan...