BBQ Smoking Thread

[matt86m]

Did London Broil and ground beef jerkey this morning (no pictures)

Cold smoke Swiss and Pepper Jack now.  Swiss is my favorite cheese. 4 hours on then vacuum sealed for 3 weeks+. 

View attachment 106267

What temp on the cheese?

 

[Bansh88]

What temp on the cheese?

Just a smoke tube for 4 hours.  Ideally a cool outside temperature. Even just being in the 70s, the cheese was getting quite sweaty. 

 

[Blackdmax]

 

[ROBERT L]

 

[Wash 10 Crew]

https://www.reddit.com/r/SweatyPalms/comments/1ddmaed/there_is_no_weather_too_bad_for_barbecuing

 

[450Rudy]

 

[Esco]