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  1. kyle2636

    Smoking Temps

    well, it turned out great. the temp stayed around 110. i smoked it for about 2.5 hours. it started getting a little soft towards the end, but never melted. i put it in the fridge overnight and brought it to work today. everybody liked it. i just moved and have no idea where the camera is...
  2. kyle2636

    Smoking Temps

    i've got it down to 105-110. since i've already got the cheese, i think i'm gonna go ahead and try it. i won't be out much if the cheese melts lol.
  3. kyle2636

    Smoking Temps

    what is the ideal temp for smoking cheese? what is too hot? i'd like to try it, but don't know how low i can get the gosm. i'm gonna test it out and if i can get the right temps, i'll throw the cheese on.
  4. kyle2636

    GOSM/Digital Therm question

    I just thread mine through the top vent. Works fine for me.
  5. kyle2636

    Jeff's Rub

    What do you add to Jeff's rub? The only thing I've added is cumin. I think I might experiment with the next batch and throw some odd spices. I'm sure there's people on here who've added some strange things with mixed results. What are they?
  6. kyle2636

    Fat Cap Question

    I've got a GOSM Widebody. I can see where it could be beneficial if you cook with the fatcap up. Thanks for all the responses.
  7. kyle2636

    Fat Cap Question

    In the middle of rubbing down my boston butts for the weekend smoke, i wondered if it was really necessary to apply rub on the fat cap. I've never got any good bark from it, so why put rub on it?
  8. kyle2636

    hello from ky

    hey guys. i guess i'm an slightly over a beginner as far as skill level goes. i've grew up around smokers all my life, but never really paid attention to what was really going on until the past summer. well, summer passed and it was time for college again and it didn't take long for me to...
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