Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. I

    first fatty

    no pics until I got the roll up finished. This was my trial run before deer camp in 2 weeks. I am pleased and this was quick and fun to make. Peppers onions provolone. Fancier smokes are a head.
  2. I

    cold smoke cheese question

    I have recently built mailbox set up for cold smoke. I ran first batch of cheese and only got a slight color change (caramel coloring) I just wondered is it a little heat as much as the smoke that colors it. Temp was steady about 58- 60 in cold box. It is smoked cheese but would like to color it...
  3. I

    New guy

    Hello all from Idaho I am Matthew, aka Ida Tater.  A friend and I have been using a Big Chief to smoke mostly jerky, sausage and cheese. I am moving on up and trying to decide between ST1400 and Smokin It #3. I have spent hours reading the forum here and now have basic sensory overload. I have...
  4. I

    Smokin Tex 1400 vs. Smokin it #3

    Hello, New here. I have looked and only find comparisons with Cookshacks. Anyone help out with opinions, Pro, Cons between the #3 and the 1400. Thank You.
Top Bottom
Back
Clicky