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I'm leaning in the same direction in regard to smoke time. I like a pronounced smoke flavor. Perhaps it depends on how you consume the cheese. If you eat it with crackers or something else that's strongly flavored the smoke flavor will be diluted, so a stronger smoke flavor won't be...

From the AKC description of the Border Collie: "A remarkably bright workaholic, the Border Collie is an amazing dog... maybe a bit too amazing for owners without the time, energy, or means to keep it occupied. These energetic dogs will settle down for cuddle time when the workday is done." This...

I tried the cardboard box idea to smoke cheese a number of years ago. I recommend a stainless steel tube or maze and smoke wood pellets. The cardboard box worked, though there was a bit of cardboard flavor along with the smoke. The tube/maze is way easier.

Finally got around to slicing up what I haven't already eaten. The mangling of some of the pieces due to them getting stuck in the rib rack caused some issues here. Many of the pieces in the lower right stack wanted to fall apart. They were difficult to handle. The rest of them were fine. I'll...

That's my problem. I don't have remotely enough space in the kitchen for anything like this. Otherwise I'd be all over it.

If you store the squeeze bottle on the business end, as intended, then all the runny liquid will go to the top. It's only when you store it with the nozzle up that it's an issue. This is one of the reasons for the pressure nozzle everyone loves to hate. Personally, I pour the ketchup into a...

I've been using an optical mouse for years. Logitech makes one that will work on any surface, including clear glass. It's pretty amazing. I had to replace it after five or six years because one of the buttons stopped working. I tried fixing it but there was plastic in the mechanism and it had...

I'm a bit surprised given the name of the site that no one has mentioned a Weber Smokey Mountain. With a chimney starter and a propane torch I think you could work around the "no open flame" restriction. The charcoal in the WSM does not generally create open flame unless the smoke wood catches...

Minor point, but latex gloves are not sterile. While they do keep the bacteria on your hands from getting on the cheese, whatever was on the surface of the gloves is still going to be there. You also most likely touch the exterior of the gloves while putting them on, largely defeating your...

One more thing concerning liability. If it's really a concern for you, I'd strongly recommend consulting a lawyer who specializes in business law. There's a lot of advice being slung here in this regard but I don't get the sense that any of it, including mine, is coming from anyone who can speak...

The "liability angle" is what business liability insurance is for. I had to carry some when I was doing software contract work. It wasn't that expensive, but then I was charging a lot more than $20 per repair. Might be more expensive for a business dealing with flammable gas. $20 for the odd...

You got no help doing all this? Wow! That's service way above the call of duty. 👏👏👏

While it's nice to see more advanced fuel control methods discussed in mainstream cooking publications. this doesn't strike me as a very good way to do turkey. After trying several different methods I find I greatly prefer the hot and fast approach, using the smoker like an oven. The snake...

I've never worked in a fast food restaurant, or any restaurant for that matter, but I've always thought there should be a sign in the kitchen saying something like, "This may be the 192nd burger you've prepared today, but it's the only one that customer will eat. Prepare each one like it's the...

I'm tired just thinking about that.

I skipped a bit on the hot smoke part. I actually started at ~175F and slowly ramped up to ~225F toward the end when I was getting impatient and figured it had taken on plenty of smoke by then, so we're mostly in agreement on that too. And since the discussion has gone on a bit, here's a...

My first batch was a wet cure but I've been using a dry cure for everything since then. Just seems easier and less likely to create a mess to me. I've been using the Digging Dog Farm calculator with the default percentages. (You'd want to at least verify your Cure #1 has the specified percent of...

Just a few hours before watching the video I ran into the exact situation you were talking about with using the rib rack to hold chickens. I was hot smoking six hunks of Canadian bacon and they were a bit tight on the grate so I stood three of them on their side in a rib rack. Worked great...

Yesterday I hot smoked my latest batch of Candian bacon. (Sorry, no pictures.) I'd bought two full pork loins and cut each into three roughly equal pieces. Dry cured them for about two weeks, then cold smoked them for about six hours, finishing with the hot smoke a couple days later. Chris...

Good point. I often temp the brats to be sure they've hit the target temp and I can't remember the last time I got a geyser of hot grease shooting out. I had assumed it had to do with my lower indirect heat method of cooking, but you could well be right about there just being less fat to begin...