- Joined Mar 18, 2011
Woodchucks,Well I did it. Kept it under 100 degrees for three hours. Now do I really goota wait two weeks to eat it?
I've only smoked 2 batches so far - seems like about 6-7 lbs first batch and 22lbs yesterday so I'm certainly a novice but I have to say this...Well I did it. Kept it under 100 degrees for three hours. Now do I really goota wait two weeks to eat it?
I had it totally under control Bear. It tasted very good with a spoon.Woodchucks,
You should wait, but you could taste a little. It might be strong on outside & not much in the inside.
That's funny! The one I had heard about was supposed to be more controlled, to see how it tasted melted & smoked.
Did you get to eat any of that---How much smoke did it get, before it turned into spaghetti?
Well I have almost made it a week without eating the cheese I smoked last weekend. mmmm very hard to wait....So is it better to cut the cheese into smaller peices or does it not matter
on the size?
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