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no pics until I got the roll up finished. This was my trial run before deer camp in 2 weeks. I am pleased and this was quick and fun to make. Peppers onions provolone. Fancier smokes are a head.
I have recently built mailbox set up for cold smoke. I ran first batch of cheese and only got a slight color change (caramel coloring) I just wondered is it a little heat as much as the smoke that colors it. Temp was steady about 58- 60 in cold box. It is smoked cheese but would like to color it...
Hello all from Idaho I am Matthew, aka Ida Tater. A friend and I have been using a Big Chief to smoke mostly jerky, sausage and cheese. I am moving on up and trying to decide between ST1400 and Smokin It #3. I have spent hours reading the forum here and now have basic sensory overload. I have...
Hello, New here. I have looked and only find comparisons with Cookshacks. Anyone help out with opinions, Pro, Cons between the #3 and the 1400.
Thank You.