Jump to content

Recommended Posts

Posted (edited)

Got something going on the pit!!!  Post it here so we can all drool while your eating.  

 

Perfect weather today for smoking some cheese.  I've got x-sharp Cabot and pepper jack.  There's also one small block of 15yr old cheddar in there. 

Using apple pellets in a smoke generator tube.  I'll smoke for 2-4 hrs or until I get the color I like.  Let's them sit uncovered in my project fridge overnight, then vac seal for probably 3-4 weeks.  

IMG_20230115_142229495_HDR.jpg

IMG_20230115_141451758_HDR.jpg

Edited by mowin
  • mowin changed the title to Whats smokin!!
  • mowin pinned this topic
Posted
11 minutes ago, crappyice said:

55E4B39E-C0E9-4FC9-8B5B-DD714F071C08.jpegPopped this in the smoker today for some smoke while home. Will finish inside early next week for a friend's family- she just finished her final chemo treatment for breast cancer 

Looking good.  Hope she's cancer free. 

Posted
16 minutes ago, crappyice said:

Thanks...so far so good for her. Her next step is for her hubby to pick her/her out a new set of cans(her words...I'm not being insensitive!)!

BDEF1E88-66A1-4537-8E3B-7C0D30BF3D55.jpeg

Nothing insensitive about that.  I'm glad they have a positive attitude.

Oh ya, pork is looking good. 

Posted

Cheese got almost 6 hrs of smoke. Took a little longer than usual to get the color I like because the pit temps barely got over 32°.   It's in the fridge sandwiched between paper towels for a day or so.  I'll vac-seal and give it a extended rest in the fridge for a month to mellow out. 

IMG_20230115_195535714_HDR.jpg

Posted
27 minutes ago, TimberGhost said:

Here’s a Pork shoulder I smoked for pulled pork came out perfect 275 for approximately 11 hours 

49578725-7F91-4771-8460-C34B08E7A7B4.jpeg

9F0EA3EF-C4B8-45D5-A6DC-ADD0BDC13D3E.jpeg

CA682ED4-FB8A-4DD0-A3E4-C5721332DD77.jpeg

BCC0DC0F-EC7D-40B8-AA3C-ECCDE61E80F1.jpeg

CB54B5BF-B253-4554-90FC-19CA637C238D.jpeg

8D9BE193-A13D-4EAF-A320-00D7BC1CAB99.jpeg

Bark looks great.  

Posted
Just now, 2012-Taco said:

I have 2 venison roasts brining right now, day 11, will smoke them tomorrow for pastrami.  I'll try to get a pic when they're done. 

I'm almost out of the batch I made few weeks ago.  Might have to start a new batch soon. 

Posted
8 hours ago, mowin said:

Picked this up at sam's club for a future smoke.  Couldn't pass it up. 

 

IMG_20230115_134206791_HDR.jpg

IMG_20230115_134217191_HDR.jpg

Great Price , 21lber better have a lot of company to help you finish that ….. hint hint hint lol 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...