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daveyray72

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  • Re: Smoked Cheese

    daveyray72daveyray72
    Nice work on the cheese! I picked up an A-Maze-N smoker about a month ago and love it...also figured out when it arrived that the company is located about 5 miles from my home. The Kerry Gold is a gr…
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  • Re: 2nd Brisket, still struggling

    daveyray72daveyray72
    For Brisket or Butts, 260-275 is perfectly fine. When I do low/slow on my egg, I let the egg decide where it wants to settle in and go with it. For any low/slow, you should have a temp probe in the m…
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