Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
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.
IMO hot smoking cheese makes a better tasting cheese. Honestly you can eat it right out of the smoker. I just like the method better. I let the smoker between 100 and 130 for about 1.5 hrs flipping every 15 min
Not sure what model yours is but mine is a Pit Boss 4 vertical smoker... if worse come to worse I can always leave the door cracked to keep the temp down
Has anyone ever hot smoked cheese in a pit boss pellet grill. Used to smoke it in my masterbuilt on the lowest setting with a smoke tube. Thinking about adding the tube into the pit boss but does anyone know what temp the smoke setting gets to and can you run it on that setting. Thanks in...
Thank you and yes I'm letting it dry uncovered in fridge overnight. I use a Pit Boss 5 vertical smoker. I make snack sticks all the time but they are so much easier than stuffing hog casings. They take a little more time and patience. Will post end result in this thread when they are done
Some keilbasa I stuffed today ready for the smoker tomorrow. Only my second time stuffing and I think they came out pretty good. Any tips or input would be greatly appreciated
I recently found a pretty good recipe for keilbasa. The first time I made it it came out pretty good but was lacking the garlic flavor. Recipe called for 1tbs of garlic powder for 5 lbs of meat. The second time I used fresh pressed garlic... about 5 cloves for 10lbs andstill no garlic...