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  1. vision

    Rubs on Cheese

    Is anyone else putting rubs on cheese? I tried it on swiss and it turned out nice, will be doing more.
  2. vision

    Cold Weather AMAZEN

    So I started a routine cheese smoke at 2pm today when it was in the low 50's. It should have taken 3 hours. At 5:30pm I was disappointed to see the cheese didn't have much color, and upon investigation, one of the two rows of smoke went out. Never had that happen before. (yes I microwave the...
  3. vision

    Stufz Burgers Leaking

    What can be done to prevent stufz burgers from leaking? I need to make them with 8oz of ground. They always seem to leak and today the top shrank so much the middle came out from all sides.Should the seam be in the middle or towards the top? Should 2/3 of the meat be in the pocket?
  4. vision

    Storage Temps

    I have a small refrigerator full of aging cheese, it's kept around 35-38 degrees; cheese is vacuum sealed. Today I return from a trip- the electricity went out and the temp in the fridge is 45 degrees. Is the cheese ok, or has it spent too much time over 40 degrees?
  5. vision

    Kosmos Brisket Injection

    How do you use this stuff? I'm mixing it with water, 3/4 cup to 2 cups and it seems very strong. Is that ratio too strong for backyard bbq? Also, does it have meat tenderizer in it? Any recommendations? I was planning to inject and let it sit overnight, then do a high heat smoke tomorrow.
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    • Thread
    • Replies: 16
    • Forum: Beef
  6. vision

    Expired Cheese

    The local supermarket has a sale on mozzarella, but the package says use by 12/1. Why would this date be so soon? Doesn't cheese store pretty much indefinitely if in the right conditions?
  7. vision

    WTB WSM Pre 2009 Shallow Water Pan

    If anyone has one of these please let me know. This is the shallow 1 gallon pan that came with older WSM, not the current 2 gallon one. Thanks
  8. vision

    No Smoke Color on Bottom

    I use an amazin in a weber kettle. Just curious. After 3 hours, why is there a nice smoke color on all sides of the cheese except the bottom? You would think that would get exposed to smoke the most.
  9. vision

    The Brisket Journey Continues...

    I smoked my third brisket yesterday and expected it to be somewhat routine- so there are no pictures. Used a lean 5lb Costco flat that had about 1/8" of fat still left on it. Thoroughly injected and rubbed the night before, then rubbed again before hitting the WSM. I wanted to experiment- so...
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    • Thread
    • Replies: 12
    • Forum: Beef
  10. vision

    More Flavor From Fruit Woods

    What can be done to get more flavor when using fruit woods. I love the way they smell but I never seem to get enough of the smoke on the food. The one exception was a brisket which went 7 hours before foiling, it had a beautiful cherry flavor to it. Do I need to cook at the lowest temp possible...
  11. vision

    Can't Find a CX Recipe

    There's a famous recipe on this site for grilled chicken. I thought it was called Church's Chicken or Roadside Chicken. It's the marinade that you find at traveling roadside grill stands or church cookouts. Can't find it anywhere. Can anybody help me out?
  12. vision

    Rib Bark

    Ok, I just finished another rib smoke (3,2,1 with 2,1 in covered pan) and my bark is black again. A couple questions... What do I have to do to get the classic rich mahogany color on ribs? What causes black bark? Why is it sought after sometimes?
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    • Thread
    • Replies: 22
    • Forum: Pork
  13. vision

    How do you turn a WSM off?

    On my first smoke I closed all vents when finished. The smoker cooled down but later I noticed water dripping through a bottom vent. Water was condensing all over the unit and was running down into the charcoal pan. Today I only closed the bottom vents and the smoker is not stopping. So, how...
  14. vision

    First Brisket Issues

    Yesterday I started on my first smoke with the new WSM doing a brisket and I'm having issues... I got a beautiful 18lb brisket and had no idea what to expect. On the way home from the store I'm thinking "is this thing going to cook for 27 hours? If I cut off 5lb of fat (which I doubt happened)...
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    • Thread
    • Replies: 28
    • Forum: Beef
  15. vision

    Brisket Temp Projections

    I'm smoking my first brisket this weekend, probably a 12lb packer. Can anyone offer some rough projections on what temps can be expected? 12lb brisket = 18 hour cook, correct? Won't it get to 140 - 150 degree's quickly and then slow down? I'm thinking of putting 5 hours of smoke on it in the...
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    • Thread
    • Replies: 6
    • Forum: Beef
  16. vision

    Why are there two cheese forums?

    What am I missing? A cheese form in smoking and one in cold smoking?
  17. vision

    Price of Brisket

    What are you paying for brisket? I've found two places that carry packers and they are $3.40 and $4/lb. Kinda thought it would be cheaper than that.
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    • Thread
    • Replies: 38
    • Forum: Beef
  18. vision

    First Smoke & the Rain

    I tried out my my first amaze-n today in a weber kettle. Mozzarella, sharp cheddar, pepper jack, brie, and string cheese. All was straight forward, used apple wood (which didn't seem to smell like the apple chunks I use- harsher, not as sweet), used a foil tent and ice bottle to keep the...
  19. vision

    AMAZE-N Set Up

    Are AMAZE-N smokers ready to go when you receive them? There's a video on youtube that says you should put a new amaze-n smoker on a hot grill to burn off the oils and run it through a dishwasher before use. Also, how do you clean it?
  20. vision

    Temperature, Fat, & Moisture

    On a pork butt the higher the temperature you take the butt to, the more tender the meat is. Why is this? Is it because more fat is allowed to break down? At what point do you start to dry out the meat? I had a near perfect butt heated to 205 but there was still fat that could have been cooked...
    • vision
    • Thread
    • Replies: 9
    • Forum: Pork
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