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Hey - Thanks! Just did dry rub ribs and smoked salmon dip for the game last week. I love my home made smoker. Total cost about $1200 bucks for materials.
I'm looking for one more side shelf that I can cut to place about six inches of space between the grill and smoker. In this picture I'm smoking pork.
I love living in Florida but hate that I can't cold smoke more fish.
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Hi All,
I didn't turn out very well. I used the wrong kinda cheese. It was cheap shredded cheese that melted into oil. Therefore no cheese oozing out of it when I cut it.
I'm going to try another for Thanksgiving and will take photos of that one.
That recipe is at Jeff Phillips Smoking-Meat.com :)
The link directly to that page:
http://www.smoking-meat.com/november-7-2013-smoked-turkey-with-bacon-butter
They give you a couple options for the brine.
Take Care,
Scott
I tried this... the fattie looked great (pic below). I learned one thing for sure - use real cheese not that cheap shredded 3 cheese packets you can buy at the supermarket. I did and that didn't work out to well. It's mainly oil. It still tasted great due to the veggies I rolled but no...