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  1. cv66seabear

    How did you come up with your screen name?

    CV66 - the Aircraft Carrier that was my home while in the Navy, Seabear is a bear at sea - My family name has a coat of arms with a bear on it... SO, CV66seabear. Been my handle for a good many forums, so it's easy to remember!
  2. WIsconsin Chicken Cordon Bleu

    WIsconsin Chicken Cordon Bleu

  3. cv66seabear

    WIsconsin Chicken Cordon Bleu

    Created this recipe this evening for dinner out of necessity and they came out great!  I was going to make Chicken Cordon Bleu on the smoker, and decided (after reading Jeff's book and a lot of posts), to wrap the breasts in bacon, to keep them moist.  Recipe:  240 degrees 2 1/2 hours  Start...
  4. IMG_1912.jpg

    IMG_1912.jpg

    • cv66seabear
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    • Album: WIsconsin Chicken Cordon Bleu
  5. IMG_1911.jpg

    IMG_1911.jpg

    • cv66seabear
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    • Album: WIsconsin Chicken Cordon Bleu
  6. IMG_1910.jpg

    IMG_1910.jpg

    • cv66seabear
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    • Album: WIsconsin Chicken Cordon Bleu
  7. cv66seabear

    Brand new in Wisconsin

    Looks like my smoker gets augmented!  Those are really nice, looks like they'll last forever!  Any preference - tube or tray - seems like the tube would provide the best smoke, and stay smoking longer.
  8. cv66seabear

    Brand new in Wisconsin

    LOL!  Yeah, I meant I need to bring the smoke off my GMG to cold smoke cheese.  Maybe I should make my own cold smoker?  Thanks for the tip, though!
  9. cv66seabear

    Corned beef smoking help

    Do you think the smaller corned beef will take less than 12 hours at 230?  Or just pretend it's the same as a brisket that hasn't been corned?
  10. cv66seabear

    Brand new in Wisconsin

    Got a pellet grill as a free gift for buying a pellet stove to heat my shop!  I've done a few briskets and a lot of chicken thighs.  Just found Jeff's book and joined the forum, love the taste of smoked meat and poultry!  Looking forward to figuring out how to use my smoker for cold smoking (I...
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