Recent content by Bill J.

An unlikely favorite every cheese smoke I have done has been ColbyJack cheese. No explaining it, but it's the favorite of about 75% of those who try a mix...... go figure.

Lew, Didn't see any response to your Slap Yo Daddy part of the question. Here is my SYD based rub slightly modified for poultry. (less salt due to possible brining, less sugar) Poultry Rub 2 Tbsp Kosher Salt 1 Tbsp Brown sugar 2 Tbsp California Mild Chili Powder 2 Tbsp Paprika 1 Tbsp...

I have found the upper rack to usually maintain a slightly higher temp than the lower rack. (heat rising?) So, maybe that's why you got a little more bark on the ones on the upper rack.

Would have to say Maverick for me as well, then rib rack.

I've done one smoke with straight hickory (Swiss, Colby Jack, Cheddar) Second cheese smoke was with a combo of Pecan and a little Hickory (Cheddar, Colby Jack, Pepper Jack, Gouda) Both turned out great, about 3 hours of smoke time using a snake of briquettes with small chips of the wood piled...

Is this really post # 10,000 for Chris?? ^^^^^ Only foil the top here. One square of extra large foil from costco and fold around the edges. Folds/rolls up easily after cooling. Never worried about how the bottom looks.

I'm with Andy here, never had any from Costco that came with the membrane removed.

Nice looking smoke ring there!! Congrats

Thanks all for taking the time to read and for your kind comments!! Next time I try it I'll post sooner and anyone in the area is welcome to some shared samples :wsm:

Hi Tommy, Great question and something that I was worried about going into the experiment. Probably about 75% of the cheese was shared with friends and neighbors between weeks 2-4. The rest was sampled periodically by me. :) And then eaten gradually over the next two weeks or so after that...

Great work Bruce!

Hello all, Not a prolific poster here, but a regular lurker. Wanted to share my experience smoking some cheese a few weeks ago. I had been reading up on and watching as many different YouTube videos on smoking cheese as I could find. Knew I was not going to be going to the extent of building...

Thanks for the local welcome Clint and John! John, my work just moved offices from the Woodlands on 7th east out to about 98th south just east of the freeway, so we were right nearby for a while there. I was actually one of those stalking the WSM's on KSL. Picked mine up in January. Clean one...

Thanks for the welcome Matt! I posted some pictures of my weekend Swineapple smoke in the 11th Annual Smoke day section of the forum. As a new poster, I'm not sure if I can include a link to that thread, but here goes a best effort try, just like I do with all my smokes...

Thanks for the welcome JR, Chuck and Bob!!