Definitely a New Champ!!
RichTees was a classic but I think we have a new champion.
And on Multiple Levels!!
Bear
Definitely a New Champ!!
RichTees was a classic but I think we have a new champion.
You will most likely be smoking cheese for years to come. If you are interested in producing cheese that’s not bitter directly out of the smoker. I would be more than happy to help you. Feel free to PM me.Thank you Mr T. I read through your threads, but didn't follow step by step...this is what I get! I'll be back at it next paycheck!
RichTees was a classic but I think we have a new champion.
Sorry for your loss.
I think you need to change your screen name to "Cheesus,"
You will most likely be smoking cheese for years to come. If you are interested in producing cheese that’s not bitter directly out of the smoker. I would be more than happy to help you. Feel free to PM me.
T
I'd like to seen your face when you opened the door.
:th_crybaby2: Holy Sh----- man
wow when you do something do you always do it so well right or wrong?
for effort
And this is why this forum is great. People post failures too. People learn from the failure of others.
Not every smoke goes the way we want it too.
Showed your pics to my wife. She said she would have been happy to clean it up for you.Thank you T. I plan on it and will definitely appreciate any advice!
Tom I think what he was saying is you made it sound good enough and easy enough to it to be worth his while to try it. I have cheese here too, for that same reason and I apprceaite the fact that he probably saved me........
Did someone put all their eggs in one basket?
Wow, stalactites, stalagmites and all. If you are referring to my cheese thread, seems I suggest pulling your cheese when internal product chamber temps reach 70°-75°. Obviously, you went just a tad bit higher.
Just suck it up as lesson learned and have another shot at it. You will do better next time, guaranteed.
Point for posting.
T
Ya know actually, my first thought was he needed about 4 trays of nacho chips, stick 'em in and heat it up a little more. You at least would have had nochos with your beer while cleaning......
Showed your pics to my wife. She said she would have been happy to clean it up for you.
After researching the equipment you are using, I see a couple easy fixes that should turn the tables for you at minimum expense. Will PM you shortly.
T
Ya know actually, my first thought was he needed about 4 trays of nacho chips, stick 'em in and heat it up a little more. You at least would have had nochos with your beer while cleaning......
Thank you Mr T. I read through your threads, but didn't follow step by step...this is what I get! I'll be back at it next paycheck!
You will most likely be smoking cheese for years to come. If you are interested in producing cheese that’s not bitter directly out of the smoker. I would be more than happy to help you. Feel free to PM me.
T
Not wanting to jack this thread, I will briefly answer your question. I have offered this information and ask for help in proof testing in an open forum along with contacting the two Florida groups. No one responded to the open forum, no response at all from one Florida group, and a not interested from the other.Ummmm.. Can't you share this info in public ??
Not wanting to jack this thread, I will briefly answer your question. I have offered this information and ask for help in proof testing in an open forum along with contacting the two Florida groups. No one responded to the open forum, no response at all from one Florida group, and a not interested from the other.Ummmm.. Can't you share this info in public ??
Presently, I am working with three individuals. If there are others who are interested, I can be contacted personally and will be happy to work with them.
T