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  1. imurhuckleberry

    200 person wedding

    I have catered events of up to 300 people in a hall I used to own.  A lot of the advice on here is spot on.  Do what you can ahead of time.  Pork is extremely forgiving and you should have no problem freezing / thawing.  Doing them a day or two out and refrigerating will also work but leaves you...
  2. imurhuckleberry

    1st time Baby Back ribs - w/QView

    Can't wait to see the finished product.  Lookin good!
  3. imurhuckleberry

    Where did I go wrong?

    Thanks for all the help.  I am trying another shot at cheese after doing some more research and with all of your advice. Things I am doing different: First of all, just trying one block of cheese, haha. Next, I pulled the wood loader and the wood chip tray completely out of the MES, I have...
  4. imurhuckleberry

    Hello!

    SeenRed, must be Tombstone!  One of my all time favorites :)
  5. imurhuckleberry

    Smoked almonds - time and temp

    Ok, did a little research and answered my own question.  Looks like a few people here were doing 90 minutes.
  6. imurhuckleberry

    Smoked almonds - time and temp

    Some of the research I have done suggests 4 hours at 200 degrees?  Stirring once at the two hour mark.  Does this sound correct?  Just want to make sure I am not over-doing it. Thanks!
  7. imurhuckleberry

    Where did I go wrong?

    Thanks for the help! I cut the skin off it and re-wrapped it.  I also pulled the other couple of packages out of the fridge.  I am tempted to do the same with all of the cheese I packaged. Well, I have almonds smoking at the moment.  I better go to the other forum section and make sure I am...
  8. imurhuckleberry

    Where did I go wrong?

    No water in my pan.  I figured I didn't need it as this was a cold smoke.  I did have the top vent open wide.  There really isn't a bottom vent on the masterbuilt, unless you count the wood loader which was closed. I thought I read four hours was the right time, but after awhile you read so...
  9. imurhuckleberry

    Hello!

    Haha, no worries Gary!  Thanks for the welcoming!
  10. imurhuckleberry

    Hello!

    New to the forum as of today. Writing from the great State of Michigan (S.W. Mich), born and raised here some 44 years ago.  First time poster but I have been browsing from time to time. I have been smoking casually for the last couple years and have had several success along with quite a few...
  11. imurhuckleberry

    Where did I go wrong?

    Well, my first post on this forum, I wish it was under better circumstances. I tried smoking some cheese a couple weeks ago.  I have been patiently waiting for it to mellow in my shrink wrap.  Today is the big day.....I opened up the shrink wrap and the acrid smoke smell was a little...
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