Can you smell what THE BOTL is cookiiinnn!!!

[PamunkeyHub]

Little honey smoked ham and smoked Mac N Cheese for Thanksgiving!

 

[Npeters7]

Happy Turkey Day!!!

 

[oside]

Happy Thanksgiving!
Turkey

Lechon


That skin though...

 

[ar2381]

My Thanksgiving Day turkey "moos"

 

[JG358]

Some elk steaks




Sent from my iPhone using Tapatalk

 

[MoldMan]

Lollypoped a short rib with a baker. Cooked over cherry wood.

 

[JG358]

Not really cooking but you can certainly smell it. Ran out last week so I Had to do a batch of smoked cheese...


Sent from my iPhone using Tapatalk

 

[Lomey]

Not really cooking but you can certainly smell it. Ran out last week so I Had to do a batch of smoked cheese...View attachment 74635View attachment 74636View attachment 74637


Sent from my iPhone using Tapatalk

Cool! Care to share the details on how you do this and what cheeses you use? How long does it last?

 

[JG358]

Cool! Care to share the details on how you do this and what cheeses you use? How long does it last?

Can either pipe in smoke from a hot box or run a cold smoking maze loaded with sawdust. Either way you have to keep the smoker under 90-100 or things get real ugly. Time depends on type of wood and how much smoke flavor you like. I use hickory sawdust and usually smoke from 4-6 hours until I get the color I'm after. Colby jack, mozzarella, pepper/habanero jack, Gouda, mild cheddar, havarti and cheam cheese are my usual cheeses of choice. I'd think just about amy cheese you like would do but Harder/sharper cheeses have to rest longer before they're ready to eat. Soft cheeses are good right off the rack or shorty after. Vacuum sealed cheese will last a long time in the back of the fridge(months) and hard cheeses last for years. In theory anyway, usually only last a month or two around my house.


Sent from my iPhone using Tapatalk

 

[Lomey]

Can either pipe in smoke from a hot box or run a cold smoking maze loaded with sawdust. Either way you have to keep the smoker under 90-100 or things get real ugly. Time depends on type of wood and how much smoke flavor you like. I use hickory sawdust and usually smoke from 4-6 hours until I get the color I'm after. Colby jack, mozzarella, pepper/habanero jack, Gouda, mild cheddar, havarti and cheam cheese are my usual cheeses of choice. I'd think just about amy cheese you like would do but Harder/sharper cheeses have to rest longer before they're ready to eat. Soft cheeses are good right off the rack or shorty after. Vacuum sealed cheese will last a long time in the back of the fridge(months) and hard cheeses last for years. In theory anyway, usually only last a month or two around my house.


Sent from my iPhone using Tapatalk

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8
I did get this product to cold smoke in my Masterbuilt electric smoker. I'm going to try this out. My wife is really excited for me to try cheese.

Thanks for your help!

 

[JG358]

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8
I did get this product to cold smoke in my Masterbuilt electric smoker. I'm going to try this out. My wife is really excited for me to try cheese.

Thanks for your help!

You bet. The A-Maze-n smokers work like a champ. The posibilities are near endless... nuts, cheese, garlic, hard boiled eggs...

 

[JG358]

Pasta for dinner tonight...


Thankfully it tastes better than it looks


Sent from my iPhone using Tapatalk

 

[Grrrrr609]

Dump cake

And pineapple turnovers

Sent from my SM-N910T using Tapatalk

 

[JG358]

Sent from my iPhone using Tapatalk

 

[bostoneo]

Western omelette

 

[mistaforty]

Bacon chili double onion triple cheese ....burger

 

[MoldMan]

Bacon chili double onion triple cheese ....burger

One of those situations where you go big?

 

[bostoneo]

Chili baby

 

[plumber1965]

It is definitely Chili weather. I need to make some.

 

[Almi]

Chili baby

I need to add some Frito's to my next bowl. That looks tasty to me and its 7:00AM