Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Media
New media
New comments
Search media
Members
Registered members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support Yamaha FJR Motorcycle Forum:
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="Knifemaker" data-source="post: 1451773" data-attributes="member: 1075"><p>Nowheelies…. Seemed to work out fine. Smoked a chunk of sharp cheddar, havarti, and Gruyère. For two hours using the applewood pellets.</p><p> All wrapped in two layers of Saran Wrap and put in the fridge. Won’t know how they taste for two weeks (Dec 12) ….So will let you know then.</p><p></p><p> The Webber clone grill I did them did feel warm (black lid with the sun on it) the cheddar looked a bit “sweaty” but all were firm. Missed out doing this on a mid 30’s day, which was my original plan. Will likely do this again when it’s at least that cold here. May try to cure and smoke some salmon too. </p><p> As Fred said, the A-maze-n put out A LOT of smoke. More than I see flowing out of my other smokers.</p><p></p><p>That roast looks great BTW….</p></blockquote><p></p>
[QUOTE="Knifemaker, post: 1451773, member: 1075"] Nowheelies…. Seemed to work out fine. Smoked a chunk of sharp cheddar, havarti, and Gruyère. For two hours using the applewood pellets. All wrapped in two layers of Saran Wrap and put in the fridge. Won’t know how they taste for two weeks (Dec 12) ….So will let you know then. The Webber clone grill I did them did feel warm (black lid with the sun on it) the cheddar looked a bit “sweaty” but all were firm. Missed out doing this on a mid 30’s day, which was my original plan. Will likely do this again when it’s at least that cold here. May try to cure and smoke some salmon too. As Fred said, the A-maze-n put out A LOT of smoke. More than I see flowing out of my other smokers. That roast looks great BTW…. [/QUOTE]
Insert quotes…
Verification
Post reply
Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
Top