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I’m a cheddar guy. Jack cheese is considerably softer. I’d imagine it takes up more of the smoke flavor. I’ll let you know in a few weeks when it’s time to sample. I do agree that the cheese was far too smoky and pungent to eat it right after smoking. I could be aging mine for a long time...

Yeah, I don’t have a vacuum sealer (yet) so I just tried to maintain asepsis as much as possible. Wash hands with anti-bacterial soap and then use some of the ubiquitous hand sanitizer stuff. Don’t handle the cheese or the wrap where it will contact the cheese. Pick up the cheese with...

Here’s the wrap up: Went out and turned the cheeses a few times. Interestingly, the bottom sides remained uncolored by the smoke while the top and sides turned slightly darker. So when I turned them at 75 minutes in I flipped them over and end for end. An hour later they seemed to be doing...

I’ve heard three hours is a good starting point. I’ll see how they look at 2. So, here’s the Amazon pellet maze tray I’m using I’ll be using Lumberjack Competition mix, which is a blend of Cherry, Apple and Hickory woods. I’ve found it to be a fairly mild smoke on the pellet grille, not as...

No, I don’t think that would be a good idea. For one thing the pellets need an air supply to keep burning. And I think your oven would get all smoked up inside. But I have heard of people using them in an unlit gas grill and it working OK.

Looks pretty warm down in Mississippi. Don’t think I’ll be moto tagging up here for at least 2 more months, likely longer with mud season. I kind of remember tagging a large outdoor chair at the beginning of this thread. Not that this matters in the least. Just sparked a few neurons in my...

Scott, do you have the tray type or the tube? I’ve heard the tubes do put out a ton of smoke but also too much heat. Also, I’ve heard that you can pulverize the wood pellets for the tray and get it to smoke cooler and less quickly to extend the smoke time and reduce the pungency, though the...

Yeah, the tubes don’t cost much less and are known to throw off more smoke and… more heat. That’s why I went with the tray. Some folks take pellets and grind them up into shavings and claim even less heat and longer smoking times. You don’t have to fill the tray fully, but the tubes may need...

In my continuing quest for smoke flavor, I have ordered up a pellet maze type of cold smoking tray (knock off of the A-Maze-N brand). Should be here tomorrow. I liked the “Finderomend” knock off brand design (Amazon) better than the original as there is better separation of the channels, and...

Around here, if someone invites you to a barbecue, most likely you’ll get hot dogs and hamburgers. Maybe some chicken if you’re lucky. Real BBQ hasn’t been popular up north for very long.

So, I’ve been going down a “Smoker” rabbit hole on you tube this winter. I’ve found a bunch of guys and gals building cement block “open” pits in the old school tradition. These are really cool, but a real lot of work to tend. You end up needing two pits. One is to burn the wood down to...

Cooking steak is grilling. No matter what technique you use. Certainly not BBQ, at least in my worthless opinion. I still grill quite a lot of things. For instance, I can’t imagine BBQ fish, or shrimp… Or steak.

I’ve been taking to reverse smoke/searing my steaks with a low temp smoke first, then pull it off early while I bring the grille up to max temp for a quick sear. That’s one reason I picked a Pit Boss pellet grille over some of the other brands as there is a sliding plate over the burner that...

Don’t worry, Mike. Our wives don’t read the FJRforum.

And now you have the pellet burner so you can ignore it for 4-5 hours at a time!

Beef Ribs. It’s what for dinner… Yep, only $10 from Wally World’s Meat Emporeum. Exotic Texas spice rub (salt n’ peppa). Those are some good sized dino bones. Finished goods. Quite tasty, especially for the season. Went out and snow blowed my driveway and the two neighbors while they...

Still searching for my 690. I’ve seen Mr Bill’s and me want.

I think the weather in the northern half of the country might be partially responsible. My driveway looks about like this.

It was in the single digits here this morning. Good thing because the roads that were all nicely frozen a couple weeks ago all melted and we had a false “mud-season”, and then we got the snow on top of that. Makes for tough plowing.

Looks absolutely balmy! here’s the goods. Came out muy bueno. It’s hard to beat pork loin on the value scale.