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Awesome. Yea It's only a dollar or 2 more for the 2 pounder vs the pound and 1/4 of Kroger at foods co. If it's worth the little extra than I'm ok with it. Also the little 8 oz'ers are perfect just for myself. There is no way I could eat that much cheese by myself. I seem to keep buying the...

I just got into smoking Tillamook. How is it. I've been smoking Kroger 1.25 lb blocks of mozzarella and cheddar. And finally decided to try Tillamook to see how quality is vs cheap brand. I currently have about 14 lbs of smoked cheese in various sizes (some 2 lbs, 1.25 lbs, and 8 oz) in the...

After smoking I like to sit on the counter for an hour to rest, than place in the fridge overnight and vacuum seal the next day.

Thanks Dave and GMC. The 30 minutes was just kind of a conservative estimate. I was debating about dicing it for smoke penetration I don't want to get it to smoky, but just enough to get a little smoke flavor from it. I've stewed a brisket that I screwed up once. It had way to much smoke flavor...

Thanks for having me Flatbroke it's about the same. I really miss the cold from back home. Bako only gets down to 32 for an hour once a year it seems and is normally 40-60 degrees. But during the summer nights cool off more back home. Noboundaries last spring I was finding whole briskets at...

I was curious if anyone has ever thought of this or attempted to do this. I have a round roast that I bought for a stew I was going to make later this week. I had this crazy idea, that since I was going to do a cold smoke of a few cheeses also at some point this week. That I put the roast in the...

Hey everyone. I've followed this site for a year or so now. Finally decided to make an account to interact with everyone. I'm originally from the south plains of Texas now living in Cali for the last few years. Still not use to not finding brisket everywhere. I do most of my smoking on a...