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Recent content by zeddy
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I couldn’t wait. I opened one of my first batch. Wow is it smoky. Not ashtray just very very flavour intensive. It smelled up the whole kitchen as soon as i broke the vacuum seal.
I'm going to order a smoke tub but in anticipation of Xmas I put another load on. This time I managed to lower the temp to 75deg by modifying the door. It doesn't seem to burn chips that fast at the lower temp so I think these will be lighter.
Stand by....
Well I’d say it was anything but dry. It was super tender, you could break it apart with a fork. It could have used maybe a bit more heat on the top to melt a bit more of the fat away. Not that there was hardly any.
I pulled and wrapped it at 203. The skinny end was 209. I hope it’s not dry but the juice is flowing out of the foil. I’m gonna let it sit an hour and a half
Yeah it started to get soft so I propped the door open to keep it cool. Mopped the oils and vac sealed. I’m thinking I will wait about two weeks before trying it. It was in for about 2 hrs 45min a little below 100 deg.
Ok I pulled it at 2.5 hours the Color was starting to get quite dark from the two pans of chips. Now I guess I will let it sit for a couple weeks before sampling them.
Pretty dark considering I started with almost white cheddar.
I'm fighting to keep it down, I have opened the bottom of the door to keep the temps down. I will pull the cheese after three hours and vac seal it. the results won't be known for a bit. I'm hoping it's as good as the blocks I have been buying.
I've seen guys do it in the green mountain, which the min temp is 150, they do all sorts of stuff like put ice buckets in with it so I thought I'd give this a shot. I will post updates.
well everything on my GMG seems to work out well so I thought I would try some cheese. I thought 150 might be too high for cheese so I pulled out my trusty modified Big Chief.
Before I bought a pellet grill I bought this big chief. I always found I couldn’t get it hot enough so I put the burner...