Alright. I recently upgraded from an electric brinkman to a propane char-broil. But I'm still going to use the tin can-soldering iron method. Previously I have used wood chunks in the tin can but I got a bag of chips and just loaded the tin can full or them and I'm just going to let them smolder down. I really like the way the char-broil upright traps the smoke in the box, where the brinkman let the smoke escape too quickly, I think. So I got eight blocks in right now 2 swiss, 2 mozz, 2 colby-montery, and 2 sharp cheddar. I got Qview to share once its done. Right now I'm in the garage on my blackberry. Ill have pics up shortly.
And oh ya, its about 43* in my garage and the temp is holding in the smoker at cool 54*
And oh ya, its about 43* in my garage and the temp is holding in the smoker at cool 54*