ontario smoker
Fire Starter
I made a 4 pound bag of smoked almonds 2 weeks ago. Down to about 1/2 pound already. Can't help but throw a handful into my mouth everytime I walk by them. They're delicious
I made a 4 pound bag of smoked almonds 2 weeks ago. Down to about 1/2 pound already. Can't help but throw a handful into my mouth everytime I walk by them. They're delicious
I mostly use either Oak or Hickory. Oak for usually butter and Hickory for cheese
What is a wood to use a hickory or pecan apple or what do you suggest
LOL - I assume you did smoke the sweet peppers before you ground themI tried smoking paprika a few times. Can't get it to stay on the grates. Keeps falling off.
See my post on "Licking the Cheese Ashtray".Interesting post. I had no idea that the cheese had to rest for such a time. Does this help with the strong smoke taste? I've tried a few times and didn't enjoy it. My cheese always sweats and tastes like ash. Should I wait for the outside to dry like meat smoking?
Ha, that was funny.
Ontario Smoker, See this link on tasting cheese too early.
See my post on "Licking the Cheese Ashtray".
I tried smoking paprika a few times. Can't get it to stay on the grates. Keeps falling off.