How to Cold Smoke Cheese in a Masterbuilt Electric Smoker

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  • Опубликовано: 17 окт 2024

Комментарии • 13

  • @jeffreybennett5661
    @jeffreybennett5661 2 года назад +1

    In the video it was difficult to tell. Those looked like 8oz (227 grams) blocks of cheese, with a 1 pound block (16 oz or 454 grams) of the large one. They were just referred to as "this size" and "smaller" or "larger," etc. Did I guess the sizes correctly?

  • @jaredthiele5008
    @jaredthiele5008 3 года назад +1

    Great info! Where did you get the birdhouse? (or did you make it?)

  • @haroldh9798
    @haroldh9798 Год назад +1

    Great info!

  • @skeets6060
    @skeets6060 3 года назад

    You have any plans for the birdhouse ?

    • @pioneersmokehouseschannel
      @pioneersmokehouseschannel  3 года назад

      I can post plans but they are a little rough. My son is HVAC and he added tabs to my specs to connect each pannel. After he put it together I added lava lock sealer and it has been great. I will post a short video in a few minuts and you can comment on it if I can help in any other way. thanks for watching!

    • @pioneersmokehouseschannel
      @pioneersmokehouseschannel  3 года назад

      done! ruclips.net/video/Fbn2ODv48xU/видео.html

  • @guyman6432
    @guyman6432 2 года назад

    I ruined $30 of cheese following these directions! 4 hrs is way to long! 2 hrs is plenty! Thanks for nothing

    • @pioneersmokehouseschannel
      @pioneersmokehouseschannel  2 года назад +1

      Sorry to hear that. I have never got the level of smoke I prefer in less than 4 hours.