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Time for a smoke


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Yup, you got it this time, LL.  Looks like it's trying to spot the elusive Smurfatticus coffeesucker. :lol:

Appears to be a rather ornery bird, too. :grin:  myAvatar_17004869_1.gif

Edited by RebelSS
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Thought while I was cold smoking might as well fill er up. First time trying almonds,  I'll let them go 4 hrs and figure out a seasoning and finish em in the oven. Also first time trying some trout, wet brined for 24 hrs,  Salmon was dry brined for 24 also. Those will go 4 hrs then add some heat. The cheese I'll let go about 2 or 3 hrs. If anything I'll probably have every cat in the neighborhood over here soon. :tired:

20160221_103227_resized.jpg

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1 hour ago, lovebigbluegills said:

What kinds of cheese are you smoking? Salted or unsalted almonds? What kind of wood did you go with?

Lookin good!!!!

Muenster,  havarti,  and a mild cheddar.  Just plain almonds,  we'll see , the Mrs wants to sprits them with a soy/wasabi combo..not sure bout that, a mix of apple and cherry pellets. 

27 minutes ago, RebelSS said:

OMIGOD...you're really got a knack for that stuff, bobber!!!!!  What a smokehead!  Go, man, go!!!!  :P

Lol...kinda fun reb!!!!....thanks for tip!!!

Edited by bobberineyes
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Almonds are almost cool, after 4 hrs of cold smoke you can taste a hint of smoke to em, the Mrs baked em at 375 for about 10 min, took em out an basted em with teriyaki / sriracha . Not bad but she was impatient and chucked em in a bowl before before they dried and cooled, so now when you grab 1 you get 5...lol. cheese will havta wait til I cut into that.

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3 hours ago, RebelSS said:

Just nice to get out and poke around with the grill/smoker, ain't it? ;)  My deck is all nice and dry now....hmmmmm......LOL

so are you in this get up////

On ‎2‎/‎16‎/‎2016 at 9:24 PM, smurfy said:

:D:D:D or thats his costume when he heads to the neighbor ladies.

HEHEHE!!!!!

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