Quote:
Originally Posted by Savage Bacon
Smoked for exactly 2 hours. My last handful of wood chips flared up on me. I didn't notice because we were eating supper. So the end piece got a little soft. Oops.
I made ice cubes with the smoked water. Gonna try those in some scotch tomorrow after work.
The cheese rested on the counter for about an hour, then went into the fridge. Tomorrow or the next day I'll be vacuum sealing. Then the long wait before I try some.
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Works well but last time I did 2 hours of smoke on the water and found it pretty strong. Next time I'll try an hour