Man, the smell of these pellets smoking is Amazing! Hope it tastes as good as it smells..... Smoked aboot 1.45 hour with an ice tray under cheese..... Temps in the Big Chief went 96 -107...... Vac Packed for a rest....
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Jack Daniels Oak Barrel Smoked Pepper Jack
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That's a great sounding pellet, let us know how you like it!
Haven't tried that one yet.
I usually rest 8 weeks before ripping open a bag.sigpic
BGE XL
BGE Mini
MAK 1 star #385
Bradley OBS w/Mods
Weber 22.5 WSM
Weber 22.5 Kettle
Pit Barrel Cooker
La Caja China
Mini-WSM
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Nicely done Scott!Smoke it.. and they will come!
Rob
Recipes & Smokes in HD Video
SmokingPit.com
Yoder YS640
Yoder Wichita
Arizona BBQ Outfitters Scottsdale
Camp Chef FTG600 Flat Top Griddle
Blackstone 22" Flat Top Griddle
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Nice looking cheese! Great idea for the ice tray underneath to help control the temp. I'll bet those are going to be awesome in a couple of weeks!Smokem if you got em
Yoder YS640
Weber EP-310 Gasser Grill
A-Maz-N-Pellet-Smoker (AMZNPS)
A-Maz-N-Tube-Smoker (AMZNTS)
Frogmats
Maverick ET 732
Super Fast Purple Thermopen
Deano
"May the thin blue smoke be with you"
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motivational. That's all this site has done to me. Got the song "givin the dog a bone" on my mind and now smokin some cheese again. Not to mention building a mini WSM with a hand drawn salmon head painted on it, and also going to costco and buying a whole boneless rib roast to turn into steaks.
Smoked cheese once before and didn't let it rest as I have read. Have also read to cut the rind off after the rest before eating. These 2 tips will prolly make the difference because my first attempt was not that appatizing.
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Cat Fish Cat Daddy! As a Tennessee Squire That would be right nice sliced up with some Jack!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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