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I smoked some cheddar, Gouda, Fontina & pepper jack cheese on Monday night with some apricot wood. I vacuum sealed it and placed it in the fridge to wait a week until it's mellowed out a bit. My question is, given the type of cheeses & the way they are stored, how long will they be good for...

Ok thanks for the clarification. I just ordered an 8-10 pork belly(I'll find out exactly how big when I pick it up later). Should I cut in half to shorten the smoke time?

Ok, now I think I have to try Bob's method. Bob, when you say "Cool smoke to around 145/F degrees internal." - - - Do you mean 145F on the smoker, or 145F pork belly internal? Approximate time frame?

I suppose it depends on what you're looking to do: 1) Starting with a pork belly? You'll have to cure the pork belly, cold smoke it, let it rest, etc 2) Starting with pre-cut bacon from the store? Hot smoke it. If you use the search function on this site, a lot of people rave about "pig...

Not sure how cold it is in GA, but I would cold smoke some cheese. You can serve it cold with crackers. Or, if you want to get fancy, make some cheese fondue with it. My wife and her friends love cheese fondue. 1 cup Pinot Grigio(spelling?) to boiling throw in some some shredded smoked Gouda...

I'm relatively new to the WSM, so I don't have the experience of most of the other BBQ Vets on this site, but I've done ok, so I'll share some thoughts. I read a couple times on this forum that there is no such thing as a failed smoke, as long as you learn from it. That helped me get over my...

Hi Bob, I've seen that before, but thank you for the reminder. I put the brisket on only 10 minutes after removing from the fridge, so it wasn't an issue of a reduced temp scale. I'm thinking there's reduced airflow because of the jacket.

Gary, gotta ask you. I hope this doesn't happen, but what are you going to do if the jacket starts unraveling from the hole you cut for the vent?

Thanks Tim, I think I'll try that. If that doesn't work, then maybe I'll do what Gary did and cut a hole around the top vent. I just hate to not use the cover since it's such a fuel saver, and keeps the temps steady. We get some cold winters in Chicago, and my backyard seems like a wind...

I recently purchased a 18.5 WSM Silver Bullet Jacket from BBQ Guru. It's amazing in that it will keep good temps when it's cold out AND conserve charcoal. My first run with the jacket, I ran the 18.5 for 9 hours for a couple pork butts & a 7 lb bone-in pork roast in 25 degree weather & windy...

Everyone make their entries again, I need to taste test before voting! ;) Seriously though, very skilled and creative ways to make pork loin. Thank you for sharing the pics!

I was just wondering what's favored for cutting briskets/turkey/other? I just got a Cuisinart electric knife because it was rated high on Amazon. I tried cutting the turkey yesterday and it did not cut very gracefully. It also got bits of turkey between the blades and got gummed up. I ended...

4 butts won't take longer than 2 (unless they are more poundage per butt). However you may need to add more charcoal than normal through the cook. I'm assuming you want to maintain the same temp as doing 2 butts. The smoker will need more fuel to maintain a certain temp the more meat you add...

I know this question has been asked before, but could someone help me, or point me to a previous thread for reference? I was going to smoke a brisket and 2 pork butts together. One or more of the meats might get done before the others, so I know people double wrap in HD foil, then...

Mike, those look great. Can you share temp/approx time? Great idea with skewers!!

Those look amazing! Thanks for the info!

Wow! That looks awesome! Wonder if I should make my WSM into a kettle (remove middle section) and just make it with indirect heat, so I don't have to worry about the bacon crisping up. Thoughts???

I was going to smoke some pork chops & ABT's at the same time this weekend on the WSM. I've seen that a lot of people do ABT's on the kettle (which I don't have) so what temp do I need on the WSM to get the bacon crispy? Not a fan of non-crispy bacon. Thanks!

I've made a few meatloaves that turned really well on my 18.5 WSM. I now want to get into the world of fatties. Rather than ask someone reinvent the wheel, any good recommendations on previous threads, or other websites? I don't have a kettle (yet), so I'll be using the WSM for these. Thanks!

Beef ribs turned out really good. Much much much better than the first time, the key is to keep them on there longer than pork ribs, or else they will be really tough.