Are you only going 90 because of having it lit from both ends?The outside temp is 38°, the smoker temp is 56°. I'm using an A-Maze-N sawdust generator, started from both corners.
I've tried them flat, and the reason I pin 5 sticks together was to make turning easier, the same with pinning asparagus when grilling except I use two pins so they don't roll on me. But the smoke time is only 90 minutes, meaning at least 5 turns. By doing this pitched roof arrangement I don't have to turn them .
Have you tried a tin can with both ends removed?
Stainless steel guitar string. poke it through as many as you can and tie them off on those handles.
I made my cheese slicer out of a SS "B" string
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Are you only going 90 because of having it lit from both ends?
I have some Kerrygold ready to go with some gouda. I am going to try some potato chips and Cheetos also. I am using the A-MAZE-N-TUBE-SMOKER with cherry wood. This talk of Irish cheese and butter has me thinking about Irish Whiskey. I like whiskey neat. Has anyone ever smoked some Jameson? Is that possible? Time to go cut the cheese.
Who else is smoking this Dubliner cheese? My Sam's Club carries it in the 2# bricks and it's very good. I'm smoking my third batch today. I could go on, but they have a full blown WRITE UP on their site. It explains the taste and texture perfectly, plus I learned a new word, "piquant".
Next question, Any ideas for a hanging rack when smoking cheese sticks? I have a huge number of turkey lacing needles but there has to a better idea than just balancing them in the smoker.
I have some Kerrygold ready to go with some gouda. I am going to try some potato chips and Cheetos also. I am using the A-MAZE-N-TUBE-SMOKER with cherry wood. This talk of Irish cheese and butter has me thinking about Irish Whiskey. I like whiskey neat. Has anyone ever smoked some Jameson? Is that possible? Time to go cut the cheese.
I have some Kerrygold ready to go with some gouda. I am going to try some potato chips and Cheetos also. I am using the A-MAZE-N-TUBE-SMOKER with cherry wood. This talk of Irish cheese and butter has me thinking about Irish Whiskey. I like whiskey neat. Has anyone ever smoked some Jameson? Is that possible? Time to go cut the cheese.
Premium quality grass-fed butter. I personally wouldn’t compromise it’s lovely and unique flavor with smoke.I'll have to look for their butter, as butter takes a gentle smoke very well.