Justin

I thought general advice is buy cheapest mild and smoke it to make it wonderful. Mature cheese not worth it if smoking

I thought the piggy was looking green round the gills! It never ends.

If that happens share the cost. I can take share of that risk

Tent pitch two nights is 56 or 58 with electric hookup Figured that gives some scale for comparison Figures pods must be at least double that possibly triple.

I have in mind to build a little rain shelter for my cardboard smoker. Should be simple build. Time to get the jigsaw and dremel out

No Morrisons near here. But good tips. I figure 4 hours for cheese. Thank you.

In Essex rain supposed to stop 9 tonight then 13 until 9amwhen it goes to 15.....so 5am smoke for cheese. No thanks. to busy working during the day for that, pus late night playing darts tonight Friday looks good 6 am 10 degs rising to 17 at 10am and not going above 17 all day, in fact at 4pm 16 degs so may do some cheese then maybe 6pm

Well done

Tesco briquettes, yuk. Weber is expensive but lovely, other people on here have their own favorites, these are just my favorite

It is 15.9 degs outside, wow, alas it is raining. so not cardboard so no smoker today, I need to get a gazebo to keep the rain off in my small garden

Also once thing I learnt form Wade is to have a little camping gas stove under a chinment with spare briquettes going is helpful in case fuel runs low on a long smoke which is what I found when temperature dipped alarmingly in the last two hour of the Pacfic Pork Shoudler recipe I did at Smokefest 18. Wade saved me. Also Smokefest 19 is already booking up; look at the thread, Hope you can make that

welcome aboard, and good post. I use Weber briguettes and on WSM I can get 16 hours plus if need be, full bed load minion method. Flavour I am not sure it matters as long as using decent briguettes and not the sawdust and stones varitey, I never use lumpwood anymore unless I am doing a hot burn for a short time. I shoud say too that I am a firm weber enthusiast. Flavour comes fromt he wood smoke, options are wood blocks or pellets, both work great I find, Either staight onto the coals. "One whole log" that is intersting, where did you get that from? You find a lot of good advice and having gone to smokefest 18 and met lots of people they are great people. Have yuo seen the next event the 1st Northern Tailgate, can you go to that, you will not be disappinted if you do.

Then Ice can chat with himself. Lol

The jago on the loss came off when cooking so the grease from the food cooking overcomes the adhesive. It is fine on the wsm door but for the lids back to the drawing board

It's live chat rather than forum. Do not like those myself.

Good advice. Thank you

good plan. once garage cleared up (massive exercise I will be putting a freezer there) just filled up a wheelie bin from one set of . Got to take load of stuff to charity shop and set up some proper shelving,

tee hee, winding you up pa., tbh in my mind i seen so many of your posts about buying I figured you must be filling up your garden with bbqs! DO show what you cooking with the pot belly. I have mission to make some space in garage and put in electric to get a small freezer. No way a box of ribs would fit in the kitchen freezer,

Love my bbq was still smoking away ready for after despite the rain and then kept us warm with our drinks, made a great evening for me, Had a great time. Hope Northern tailgate is just as good if not better. You guys and gals are the best.

Mate I am sure you said this a few times and then all of a sudden another thing turns up, i was starting to think you must have a beautiful pension. Do not forget to Dave some money for the things you want to smoke. Oh and your holiday!

Never thought I would say this but wish it would cool down so I can get to cold smoking journey,

How long do you leave the cheese in the fridge to dry and how long in vac pack to mellow before eating? I guess I am asking how long in total before you can eat it. What is the Mellowing period of time?

sliced and packaged, had some for lunch, not smoked but delicious, three rinse in water bath in sink has taken the saltiness way down just enough there for that bacon taste, much better, still taste the pepper but not as strong as before. Meaty taste no water of course, way better than anything form the shop or butcher, Thanks to Wade and Steve for all the tips. Now got whole load of bacon in the freezer.

Assuming you don not have it full of milk and cheese already!