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    1st Cheese Smoke (w/Q-view)

    Ok....all these posts about smoking cheese are driving me crazy!!!  I decided I had to give it a go myself.  Went to the local grocery store and picked up some "victims" Clockwise from the left:  Sharp Cheddar, Colby Jack, Mozzarella and Swiss Into the MES.  It is a cool 65 degrees here in...
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    Bacon Rookie Mistake

    I am cold smoking some bellies.  I just took them out of the cure last night, rinsed well with cold water, patted dry, wrapped in paper towels and newspaper and let sit overnight. This morning I got my cold smoking setup all together, unwrapped the bellies, stuck them in my MES and let fly! I...
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    First Attempt - Bone-in Chicken Breasts

    I just did a few bone-in chicken breasts with mixed results.  I figured I would post here to get some feedback and improve my technique.  Sorry...only one photo to share :-( I had a package of three bone-in chicken breasts.  I brined them in the Slaughterhouse brine posted here (minus the onion...
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    Smoked Paprika?

    Has anyone ever attempted to smoke paprika?  Can you give details such as temp, wood, duration?  Inquiring mind wants to know.
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    Smokin' in Ohio

    Hi all! I am Steve from Cleveland, OH and I am a pretty much "brand new" smoker. I did some sausage for Easter this year, which tasted pretty good to me! I use a Weber smoker with an electric hotplate for the heat source (don't be too hard on me!). I really want to get some info so I canuse...
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