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Finally figured out how to get photos to this site of the rig I set up to cold smoke cheese (should work equally well for a cold smoke salmon or any other cold smoke) http://www.flickr.com/photos/35520895@N02/

We love smoked cheese, all kinds. My wife prefers cheddar or provolone. My favorite is a strong blue. But the real icing on the cake is to cut it in cubes and drizzle truffle oil infused honey over it! Sounds weird but believe me if you try it you will always keep some truffle honey around!

And to "kick it up a whole other notch" try drizzling a bit of honey mixed with truffle oil (just a tiny bit of truffle oil!) over the cheese on a whole wheat cracker. Outstanding! And the system should work equally with cured salmon or other cured meats.

Don't underestimate the power of this forum. I was looking at a BGE because they are having an Eggfest here in Athens next weekend. I was put off at the horrible cost. So I began to do some research. I had a Weber Smokey Joe that is 5 years old and still works like a charm and looks good to. So...

Definately if you are cooking on a wood deck or over dry grass and leaves. I have a OTS and a Performer. With the OTS I always fill the little dish with water to put out any larger embers that fall out before they can blow away. Also today I built a cold smoker using my Performer (see post...

Saw a cold smoke set up for a different kind of cooker (BGE) that involved a paint used as a smoking chamber and connected to the egg with a dryer hose. Decided I could do better with my Performer. Took a metal coffee can to use as my smoke chamber. Used a beer opener (Church Key if you are...

Bought a large wok several years ago and I have been cooking on it over a turkey/fish fryer for years. Works really great BUT you better be ready with everything because the heat is so intense.

We raise a few boer goats to sell and eat. We weather the males (unless they look good enough to sell as breeders) and they are wonderful table fare, even when they are past a year old. Last one we butchered was 4 years old, but the meat is delicious. Even the ribs and shanks were great. Just...

OK first cook on the mini. Pork shoulder wrapped in bacon. Apple wood for smoke. Cooked just over 4 hours between 175 and 200, till internal temperature was 155. Magnificent! Think of the best smoked ham you ever ate, now kick it up a couple of notches and you are there! Sliced it thin to make...

Built mine last week. Drilled holes in the bottom instead of cutting it out. Did three "test" cooks with no food. One with terra cotta flower pot bottom sitting, one with only the steamer tray, (both with lump charcoal), and one with kingsford brickettes. All three kept temp between 175 and 225...