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^ still waiting for the results….

By smoke tube I’m assuming y you ou mean like the A-maze~ing thing. Interesting idea. I’d likely use it with my gas grill, if cooking something slowly. Not sure if it be much different than those smoking boxes the sell for grills. By better smoke I guess you mean more. Perhaps useful for a...

So by homemade you mean machine made…😜 Shouldn’t that be “Kneading? We don nied no steee-king kneeeeding” 😉

Ah, skip the work…the kneading, the waiting to rise…just make: Beer bread. 3 cups self rising flour (sifted) Three tbs sugar tsp salt One Beer... Mix well in a bowl then pour into a greased bead pan. Bake at 375 for 20 -25 min. To make a crispy crust, pour a 1/4 cup of melted butter...

One day short of 14 days in the refrigerator, we tried a sample of the smoked Havarti. The smoke smell was pretty intense unwrapping the two layers of plastic wrap. My hands highly perfumed with the smoke smell from just handling it. Taste was quite good. The outer edges a bit strong, but...

^ Thanks. The only way to make it better is to use smoked brisket instead of the tri-tip. (That got me first place award in a chili cook off) I’ve tried chopped sirloin, but being so lean, it seems to toughen up while cooking. Have thought of trying cut up chicken thighs, but not sure I’d...

Looks like they ship: https://www.stlbbqstore.com/

Nearest Runnings store is 9 hours away near Soux Falls Iowa. However, St Louis is a big town, has many BBQ supply stores, Farm and home, Sporting Good, etc that might carry the pellets. Just need to take the time to make some calls. 📞 Edit. Bingo… The Saint Louis BBQ Store, about 30 miles away...

Yeah, did a search around here, can’t find a store that sells Lumberjack pellets locally. Can only find them online. One store sells Bear Mountain pellets, which I understand is owned by the same company that now owns Lumberjack. But reviews on Bear Mountain aren’t as good… BBQ Delight...

The glass getting dirty wasn’t really a problem on the grill I had. Really didn’t need to see the meat cooking. Was a bit more concerned about there being a spot shower during a cook and the glass cracking from the temperature difference. On a smoker I’d think the smoke would obstruct your...

Question: How many smokers do you need? Answer: All of them. Go for it Fred!!! My only question is how long will that glass front be transparent? Had a grill with a glass window that became useless after 3 cooks. Spray oven cleaner was the only thing that worked to keep it reasonably clear.

Traps good. Having a copperhead visiting your garage doesn’t hurt either. I heard covering your bike with a sheet and placing a can of mothballs under it discourages mice. I had an infestation in the rear tail section behind the the seat. Little fuckers chewed up the rubber strap I used...

Nowheelies…. Seemed to work out fine. Smoked a chunk of sharp cheddar, havarti, and Gruyère. For two hours using the applewood pellets. All wrapped in two layers of Saran Wrap and put in the fridge. Won’t know how they taste for two weeks (Dec 12) ….So will let you know then. The Webber...

Well, temps this morning in the low 40’s. So going to try smoking some cheese with my new A-maze-n.

Just noticed this thread. So have to give a shout for Pappy’s Smokehouse; https://en.m.wikipedia.org/wiki/Pappy%27s_Smokehouse Best ribs other than my own 😉

No smoke, but did finish off the last rack of baby backs from the freezer: As temps cool here, will be trying to smoke some cheese. Will also try doing a brisket in the pellet smoker.

So…doing some Chicken Cordon Bleu tonight in the new pit. Following this recipe; https://heygrillhey.com/grilled-chicken-cordon-bleu/ Came out great. Cooked at about 15 min a side @ 400F. So 30+ minutes. Used red wine vinegar instead of apple. Sauce was a good compliment. Oddly recipe calls...

The instructions on my pellet grill said to wait for the thick white smoke to disperse before putting on the food and setting the cook temperature. So actually I was not “pre-heating” just getting the pellets burning cleanly. The initial setting just turns on the igniter and the auger. Once...

I had no complaint about the smoke flavor, was just noting the smoke ring wasn’t as deep as ribs done on the offset. The winner here was the lack of work needed. I literally just put them in after preheating the smoker and walked away. 4 hours later pulled them out and brought them in...

Well, all went well. The Pit Boss did a great job of holding temperature, only seemed to vary 5 degrees occasionally. Cooked ribs at 225 for 4 hours. Not quite as browned as ones off the offset. However they were tender, pulled off the bone with no sticking, and did have a nice subtle smoke...