It looks like you're new here. If you want to get involved, click one of these buttons!
Just got my A-Maz-N Smoker. I'm going to try it out this weekend on some cheese. Probably various types of cheeses. For my first attempt I'm thinking about using maple pellets and leaving it on for about 5 hours. Too much time, too little? Any input would be appreciated. If it matters, the high temps around here will be around 36 to 38F. I may end up using the light bulb trick mentioned in a previous post.
I will post pictures when done.
In other news, I'm getting ready to take 16 pounds of pork belly out of the freezer and put in the fridge. Hoping to start curing for some bacon next week.