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  1. possum-pie

    Replace water in brine?

    Hi all!  I bought an 11 lb belly and a 6lb boston butt to smoke this coming weekend.  I made up a brine using directions on my  pink salt cure.  When I put it in friday, all was covered by liquid.  It is in a plastic container on my back porch with a big log on it to stop critters from...
  2. possum-pie

    Mellowing extra sharp chedder cheese?

    Hi all, I am new to smoking cheese, cut a 1# block into 5 strips, cold smoked with apple wood 3 hours, turned out good but just alittle strong.  I am wondering what aging it after smoking it does. The flavor is good, just alittle too smokey.  Will letting it sit mellow the smoke flavor?  I think...
  3. possum-pie

    smoked tea

    Hi all!  Ever try Lapsang Souchong Tea?? It is from China, where they lay the tea leaves in big smokers and smoke them good.  The hot tea tastes like a campfire!!! Twinings makes it, I get it from Wegman's.  I was trying my new smokehouse today testing it for drafts and tweeking the flue, and so...
  4. possum-pie

    Question about amount of smoke

    Hi all, I just finished building a smokehouse out of scrap lumber pallets I had. Not very pretty, but it was free!!!  Problem is, I may need to move it b/c prevailing breeze is pushing smoke out of the pit, not up the flue.  How much smoke is not enough? In other words, inside the smokehouse is...
  5. possum-pie

    Newbie

    Hi all,  I have been monitoring this forum for awhile now, I am new to smoking.  I tried some salmon that a russian guy I met cold smoked in a smokehouse he built in his back yard.  I was hooked.  I live in the country, and have plenty of room, so I built one about the size and shape of a phone...
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