First of the season
- Thread starter jkc64
- Start date
-
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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Wow! Nice color, it’s gotta be tasty! I’ll give you my address and trade you for some coffee. I’m trying to get my stuff together for a cold smoke, weather is still a bit warm. Thank you, you got me itching and fired up!
-JW
-JW
Very nice color and patina indeed.
Still too warm in my neck of the woods for smoked cheese.
Maybe in a couple months.
Still too warm in my neck of the woods for smoked cheese.
Maybe in a couple months.
That ought to keep you going for a few weeks!
I really like the way you labeled all the cheeses, very professional looking!
Al
I really like the way you labeled all the cheeses, very professional looking!
Al
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Fat Out Discussion.
- Started by SmokinEdge
- Replies: 40
- Sausage
-
Painting Vinyl and Aluminum
- Started by Gonna Smoke
- Replies: 34
- Blowing Smoke Around the Smoker.
-
Recommend Outdoor Propane Fryer?
- Started by Count Porcula
- Replies: 33
- General Discussion
-
Featured Pastrami brisket and other goodies on thanksgiving
- Started by motolife313-2
- Replies: 23
- Beef
