Search results for query: *

I didn't check the . I went off the time thinking that was long enough.

I started with the smoker at 250 and let it smoke  for 6 hours Saturday.  I had a brisket section in as well and have already eaten that.  I went to shave the pork tonight and found transparent pink congealed stuff in the center.  This is my first big pork  roast and if I have to let it go and...

Well I wanted to get one more cheese smoke in before the weather turned warm. Saturday morning was 35 but by mid day it was getting into the upper 50's and climbing fast. I smoked a batch of Tillamook co jack and New York horse radish cheddar and some Alma Colby from here in KS.

Good luck waiting to eat it. I have already broke into my batch and sampled a few blocks.

Well here are the results from a three hour smoke. The cheese all took a nice color. Some of it melted into the grates a bit.  Outside temp was 46 with a cold north wind.  Smoker temp was 77 after 30 minutes, 85 at 2 hour, 88 at 2,5 hour and 90 when I pulled it.  I used about one row of hickory...

Well time to smoke what I have in the fridge.  I collected  cabot extra sharp, Tillamook sharp white, mild cheddar , Monterey, Swiss, one block of generic pepper jack, one pound of Mexican queso blanco  , one block of Syrian white cheese, two chunks of mozzarella, 3/4 pound Kansas made white...

I found a solid source for low cost cheese. The commissary on base had a multiple varieties in 2-4 pound blocks for 3$ a pound.

Awesome spread. Thanks for the pics. Good luck on future sell outs!