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  1. chef boyarista

    1st cheese smoke questions!

    Done! I had to adjust the amnps so that the lit end was away from the side wall of the smoker. I think the heat was going straight past my ice packs and waeming everything up. Once I switched it up, the temp around the cheese dropped 10*. We'll chalk that up to a lesson learned. Now it's gonna...
  2. 1st cheese smoke questions!

    1st cheese smoke questions!

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    20160124_182713_HDR.jpg

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    20160124_151136.jpg

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    IMG_20160124_110334.jpg

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  6. chef boyarista

    1st cheese smoke questions!

    I'm not gonna be turning the unit on at all. I have a probe I'm gonna rest over the AMNPS between two blocks of cheese since that's gonna be where the heat is coming from. But thanks for the heads up on the temp, I don't want it to start running haha Can't say I thought of that! I'll use the...
  7. chef boyarista

    1st cheese smoke questions!

    Hey everyone, I went out and bought some cheese to smoke on this wonderful cloudy day. Over here in the bay it's been cold and rainy for a solid week so I was hoping to cold smoke my first cheeses. I read through a bunch of old threads and built up some knowledge of how I'm gonna do it but I was...
  8. chef boyarista

    Overnight Butts

    Most definitely! The one on the right went straight to my neighbors house whole while it was still hot and the other I mixed with my finishing sauce after pulling. I even threw in some italian sausage I made the other day to get on their good side, haha.
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    20160112_155747.jpg

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  10. chef boyarista

    Overnight Butts

    And done! They've rested, they're out of the jus and now I just need to wait to skim the fat and pull, pull, pull! Since they were boneless I tied the butts and put em in the pans cut side up so all those nooks and crannies had juices pooled inside. I have to hand it to you all, I went to the...
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    20160112_124313_HDR.jpg

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  12. chef boyarista

    Overnight Butts

    Thanks folks! So far so good. I had to relight the AMNPS early in the a.m. but it only had half a row to go so I dont think they missed out on much smoke, so now they're foiled and waiting until they hit the 195* mark. So far so good!
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    20160112_080009.jpg

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  14. Overnight Butts

    Overnight Butts

  15. chef boyarista

    Overnight Butts

    I started my first smoke with my a-maze-n pellet smoker. I'm about three hours in and it's chugging along just fine with TBS aplenty. I put the butts in a foil pan with a rack in the bottom with sliced onions and garlic underneath to mix with the jus. In about one more hour I'll put my probe in...
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    20160112_012305_HDR.jpg

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    20160111_220738.jpg

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    20160111_220036_HDR.jpg

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    IMG_20160111_184347~2.jpg

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  20. chef boyarista

    Smoked onions!

    I was smoking some spare ribs today and threw on a bunch of onions. I did two sweet yellow and two white, cut like you would a cake (crosswise four times) for three hours at 250*. They turned out pretty good! I'm planning in using them in onion dip for a family function. A little hickory...
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