FotonDrv Posted January 12, 2017 Report Share Posted January 12, 2017 12 minutes ago, HalfSmoke said: In progress... Seem to have no problem getting plenty of smoke from the cold smoker in the guru port to the main grate. Is this a Stainless Steel screen? If so, where did you find it? Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 12, 2017 Report Share Posted January 12, 2017 2 minutes ago, FotonDrv said: Is this a Stainless Steel screen? If so, where did you find it? It's a Frogmat. Trimmed the corners with scissors to make it a perfect fit on the main grate. https://www.amazon.com/dp/B00LBH7TVO/ref=sr_ph_1?ie=UTF8&qid=1484232172&sr=sr-1&keywords=frogmat Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted January 12, 2017 Report Share Posted January 12, 2017 Thanks Jeff Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 12, 2017 Report Share Posted January 12, 2017 Smoked cheese yum. How long did you smoke it? Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 12, 2017 Report Share Posted January 12, 2017 9 minutes ago, Bruce Pearson said: Smoked cheese yum. How long did you smoke it? I smoke it about 2 hours. After that it must be vac sealed and UNTOUCHED for at least two weeks to let the smoke penetrate and mellow. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted January 12, 2017 Report Share Posted January 12, 2017 That looks great and now is the time of year to do it. I purchased the cold smoker but haven't hooked it up yet. I need to get a pump as well. Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 12, 2017 Report Share Posted January 12, 2017 Done. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 12, 2017 Report Share Posted January 12, 2017 Great looking smoked cheese and it will be very tasty. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 12, 2017 Report Share Posted January 12, 2017 Dennis has pumps and they don't cost anything if you bought the cold smoker give him a call Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted January 12, 2017 Report Share Posted January 12, 2017 5 hours ago, HalfSmoke said: I smoke it about 2 hours. After that it must be vac sealed and UNTOUCHED for at least two weeks to let the smoke penetrate and mellow. That's a good tip! Coincidentally, I was using my Seal A Meal yesterday and it is showing signs of dying, sooooo, on to another machine that works better/longer. Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 12, 2017 Report Share Posted January 12, 2017 Blackened Pork Chops I used some Prairie Dust as the seasoning and CI seared the chops turning frequently. Served with rice pilaf. Also salad with Reef's Bistro Sweet House Dressing. This is the last of the house dressing Will have to order some more ingredients really soon. The Prairie Dust worked really well as it's a mild blackening spice which my son appreciated. 3 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 12, 2017 Report Share Posted January 12, 2017 Very nice looking dinner did you use your new camera to take that picture? Quote Link to comment Share on other sites More sharing options...
Steve M Posted January 13, 2017 Report Share Posted January 13, 2017 7 hours ago, Bruce Pearson said: Dennis has pumps and they don't cost anything if you bought the cold smoker give him a call Good to know, I wasn't aware he would send them out to previous buyers Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 13, 2017 Report Share Posted January 13, 2017 1 hour ago, Bruce Pearson said: Very nice looking dinner did you use your new camera to take that picture? Yes but then I edited the money shot and tweaked the color just a smige to hard. Maybe years from now I'll get the hang of it. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 13, 2017 Report Share Posted January 13, 2017 I like the look of your pork chop dinner, it certainly looks extra tasty. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 13, 2017 Report Share Posted January 13, 2017 Still looks deeeeeeeelicious you are great cook or maybe i should say chef 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 13, 2017 Report Share Posted January 13, 2017 Looks great will have to try some dust myself I got you some and forgot about myself lolOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 13, 2017 Report Share Posted January 13, 2017 Well done, Charles. Love my Frogmat. Get one! Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 13, 2017 Report Share Posted January 13, 2017 A bit o salmon. Stinking deer creeping in the woods while cooking again. Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 14, 2017 Report Share Posted January 14, 2017 (edited) Last evening a friend brought a tasty dessert, coffee mousse and I made a chicken stew with dumplings just for fun. My friend thought I needed this fridge magnet too;) The clan motto is: Fortune Favours the Brave. BTW, it tasted fantastic as a breakfast dessert this morning. Edited January 14, 2017 by MacKenzie 6 Quote Link to comment Share on other sites More sharing options...
