Food Smokers and Smoking Tips/Tricks/Techniques

Ham is at 140 after 4 hours. Getting there...

 

I just put the grated and cream cheese into a gallon zip lock type bag (room temp to soften) and knead it together. Also I made a little tool for hulling the peppers. I just bent up an old spoon and sharpened the lower leading edge on a vertical belt sander. It scoops out the seeds and placenta with ease.

 

It wasn't room temp, but wasn't cold.

 

You could eat it at 140, I would. Mine was good.

 

I put the glaze on an hour ago, will pull it soon and let it rest.

 

I glazed then basted for an hour. The little bit of bark was candy-like.

 

I'm still working on them and I'll post after they are done. But here's what I came up with.
1-McCormick Chipotle&RoastedGarlic with sharp cheddar and cream cheese.
2-Tony Chachere's with sharp cheddar and cream cheese
3- The applewood smoked cheddar with cream cheese
4- Parmesan with Garlic power and cream cheese

 

True dat. Does have water though, and it's Diet Coke. Must be some kind of health nut

 

Props to the Tony's, love that stuff.

 

You are correct, sir.

 

It is. And it's just tap water, not spring water.

 

Ha! I'm not a drinker. Personal reasons. Not a health nut either. bacon. The soda is what my wife and daughter is drinking. I pretty much stick to water. This is my water supply.

 

So is Aquafina (Pepsi's brand). I was in sales in the beverage industry (beer and water/soft drinks) for over 13 years.

 

I'm just busting your balls, I drink probably 3 bottles of that water every day

 

Do I see 5 filters?

 

Yes. Then the white line runs tithe fridge and filtered again for ice and cold water.

 

Yep, just a nice RO unit, I use a three stage for my saltwater aquarium water.

 

I'd guess your fridge filter lasts a long time after receiving RO water?

 

Honestly don't know how much longer it will go. This is my first set up and so far the water taste great.