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Whats on the Grill or Smoker?

streem26

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cold-smoked cheese. absolutely wonderful. (follow the smoker's instructions for cold smoking!) apple/mozz, hickory/anything. mild cheese goes best with mild flavored wood. only needs an hour in the cold smoke, I have gotten best results letting it have about 20 min to cool, before cello wrap / vacuum sealing.
printsbery
 
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stihl_head1982

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Nice being retired, I can smoke during the week instead of weekends only. 3 racks baby back ribs will be ready for a late lunch. Using charcoal, apple and mesquite. Have to buy mesquite, doesn’t grow around here. View attachment 252404

Pass the plate please sir! :D
 

Deets066

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JohnnyBlade

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Pork tenderloins. 6#'s about 12$ in the pics. Cant even eat at taco johns for 12$:D and ill feed 6 people this weekend when we cook these on just an old webber.Kingsford and I got some mulberry wood im gonna throw in as well. My wife makes the marinade. Dont know amounts but i seen her use soy sauce, honey, olive oil, a packet of Lipton oinion soup mix, lemon juice, and some minced onion. Its great on pork. Im gonna let it sit in the fridge and marinate till Saturday i think. I like to get the silver skin off and its just like filleting a fish. 1" width is pretty good slow cooked. Sorry fellas just the teaser tonite:headbang:IMG_8903.JPGIMG_8904.JPGIMG_8905.JPGIMG_8906.JPGIMG_8908.JPG
 

Ryan Browne

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stihl livin

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Looking good deets. A performer with an Arteflame insert showed up in the next town over recently. Yesterday the guy dropped his price low enough I decided to go for it. Excited to try it out. Should be fun.

you know you hate to post pictures Ryan
 

Deets066

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We use cashew based cream cheese. It’s non dairy, actually tastes better than regular. The burnt ends taste like a cheese it
 

Ryan Browne

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you know you hate to post pictures Ryan

Gfy.



Err, I mean, what's up, Nic? I was gonna wait till I had something rolling on the griddle before I took any pictures, but since you asked. rps20200807_174032_830.jpg rps20200807_173952_427.jpg

Not having used it, I think it'd be nice if the grate section in the middle was maybe 2/3 as big as it is and the solid portion was larger. Maybe I'll feel differently once I use it. I figure I can set a cast iron skillet in the middle if I want more flat space.

It's more of an experiment than anything else. If I love it I'll keep it. If not, I paid about what the Arteflame costs by itself, so it shouldn't be too hard to liquidate the whole rig.
 

brad ruch

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Me too
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