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I've made this several times and am thinking about making it again today. Courtesy of John Solak Mexican Style Shrimp Cocktail all measurements are approximates 1lb shrimp shells on, deveined. Peal the shrimp and boil. Once shrimp is cooked place in ice water to stop cooking. Reverve...

+1 Probably like this, but I'll like to see Cliff's mods https://tvwbb.com/showthread.php?45289-Refried-beans

I never thought much about the Keurig until last week, I stopped by a neighbors for a few minutes and one of their guests made me a cup & it was finally respectably strong! They said "you have to push the strong button", I must have always just pushed the tall button.

I've never thought to try white vinegar on chips or fries, I will though. Rice vinegar has been a good stand in when I've been out of malt. Malt vinegar is all I've seen and what I'm used to, there are a couple of really good fish n chips places nearby, and another dive that has incredible...

Guess who's getting a new old-stock tater twister?

Here's another video that popped up on my youtube - this guy goes all-out but uses the amazn-maze smoker. His goes for 4 hours but uses probably only 1/3 of the pellets & gets a much lighter color change. IMO, the tube is the better option, not sure I'll get a maze smoker after seeing this...

I know you'll love it. One more thing for KToliver: condensation will build up in the baggie you store your cheese in, one thing I've done is add a paper towel in the baggie (1 gallon or quart) to absorb the condensation. It might absorb a little of the smoke too but I doubt too much. Just...

A couple more things you might find helpful. Chris posted a smoke not long ago and a video that should be very helpful: https://tvwbb.com/showthread.php?79319-Smoked-Gouda-for-Christmas here's his article from Cooking Topics if you haven't seen it, the video's embedded in the page...

the 18.5's the way to go. You could put several # of cheese on the top shelf and the smoke tube on the bottom shelf. If the ambient temp is 45F or less I don't think you have to worry about the pellets generating heat, but I've gone out to it and found some melting, so maybe put it on the...

I use the smoke tube on my gas grill ~>75% of the time I use it, adds a nice smoke flavor on the gasser; I just throw in a handful of chips and set it over the flavorizer bars. https://www.amazon.com/dp/B01KNF9ZNY/?tag=TVWB-20 These are the pellets I've used, but I paid $6 for the 5# bag last...

What types of cheese are you planning? And what kind of pellets? If you want my advice I'd say let some go for 1.5 hours and let some go for 3. I just did mine in my Platinum (like a performer). I just pulled the sharp cheddar (5# kirkland block) off. I pulled the roughest looking one to...

I wouldn't turn that plate away

Looks like some thought went into it, I like the HDPE (plastic) guard on the back, and the back/bottom where the slices come out.

I started collecting cheeses before Thanksgiving but I just never got around to smoking it. I got an 8# brick of Swiss, 5# sharp cheddar (kirkland), two 2-pound extra-sharp white cheddar from tilamook (my fav smoked cheese, I think)....... a pepper-jack (tilamook)...................... I kept...

ROFL Rich!