Rookie smoker

Discussion in 'Roll Call' started by big bass, Dec 17, 2015.

  1. big bass

    big bass Newbie

    Hi all.

    I'm new to smoking and found this site looking for info and decided to join.

    I'm currently in Phoenix AZ area and recently purchased my first smoker.... A Mark West. Yea I know you never heard of it. That's because it was made for a marinade contest and only 10 were made. I got mine off Craigslist for 50 bucks.

    Anyways I've already smoked a couple turkeys and whole chickens and the all turned out great. Looking to do some cheese in the near future. Any tips would be appreciated.
     
  2. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site.  Nice avatar picture.  [​IMG]

    I cut my cheese pieces fairly small.  These slices are around 5/8th's inch thick cut off of the end of standard cheese bricks.


    I use "Ama-Z-N zmoking tubes and pellets for smoke.  These do raise the temperature in the smoker so I wait till I am sure that the smoke chamber temps won't go above about 80* during the smoke.

    Best luck

     

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