Jul 5, 2012 #1 MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri Today I receive two of the best Bday gifts in a LONG TIME!! An "a-maze-smoker" and a new pair of welded gloves! Once it cools down 750 sq inch of cheese is going on the cooker!!
Today I receive two of the best Bday gifts in a LONG TIME!! An "a-maze-smoker" and a new pair of welded gloves! Once it cools down 750 sq inch of cheese is going on the cooker!!
Jul 5, 2012 #2 Vermin999 Executive Chef Joined Oct 7, 2009 Messages 2,848 Location San Diego CA pics???
Jul 5, 2012 #3 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri [attachment=0:3p26aern]ImageUploadedByTapatalk1341542178.399123.jpg[/attachment:3p26aern]
Jul 9, 2012 #4 W whmaine Cook Joined Jun 14, 2012 Messages 54 Location Saco, Maine Looks like you've been a good boy! Keep us updated on all the good uses...
Jul 9, 2012 #5 bigwheel Master Chef Joined Jan 25, 2005 Messages 9,951 Location Foat Wuth Happy Birthday. Hope you have/had a great one.
Jul 9, 2012 #6 thereeper Assistant Cook Joined May 14, 2012 Messages 48 Location Salt Lake city Utah, Well have a happy b day, remember no runnin around in your b day suit. at least not in public.
Jul 16, 2012 #7 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri Reeper wish I would have seen this before the cops saw me!
Jul 16, 2012 #8 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri First smoked cheese[attachment=0:2m846yu3]ImageUploadedByTapatalk1342493071.311431.jpg[/attachment:2m846yu3]
First smoked cheese[attachment=0:2m846yu3]ImageUploadedByTapatalk1342493071.311431.jpg[/attachment:2m846yu3]
Jul 17, 2012 #9 dledmo Sous Chef Joined Nov 26, 2006 Messages 536 What's in the middle? Looks like red peppers and something else. What kinds of cheese did you smoke?
Jul 17, 2012 #10 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri A hodgepodge of different peppers. My plan was to smoke them then dry them and powder them.
Jul 17, 2012 #11 Max1 Head Chef Joined Dec 13, 2011 Messages 1,543 Location Detroit, Michigan MMMMMMMMMMMMMMMMM CHEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEESE!!!
Jul 17, 2012 #12 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri Going to smoke butter this winter
Jul 22, 2012 #13 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri Second cheese cook and it was 100 degrees. Sink decided to put ice under the cheese and it worked well
Second cheese cook and it was 100 degrees. Sink decided to put ice under the cheese and it worked well
Jul 23, 2012 #14 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. Happy Birthday! How long did you end up smoking the cheese?
Jul 23, 2012 #15 OP OP MUShand Senior Cook Joined Apr 24, 2012 Messages 233 Location Springfield, Missouri I used hickory pellets mild cheese was 2 hours-ish and stronger were 4 hours.