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Greetings From The Mothership

 
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Alien BBQ
BBQ All Star


Joined: 12 Jul 2005
Posts: 5427
Location: Roswell, New Mexico

PostPosted: Jan 02 2022    Post subject: Greetings From The Mothership Reply with quote

Just thought I would beam in and let you guy's know I am still thinking about the ring.
Smoking cheese today in West Texas 30 degrees outside....
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necron 99
BBQ Super Pro


Joined: 04 Aug 2007
Posts: 2598
Location: San Antonio, TX

PostPosted: Jan 08 2022    Post subject: Reply with quote

I did the same on Jan. 2. Ambient temperature ranged from 36°F to 33°F between when I started and when I called it quits. I smoked 7 ounce mini-wheel of Castello Gouda and one 6 ounce brick of Black Diamond 5 Year Aged Canadian Cheddar. Each was cut into 4 pieces for greater surface area to be caressed by smoke. I used Master Grill 100% Hardwood charcoal briquettes and a 50/50 mix of wild cherry and serviceberry micro-logs. Initial taste test on one piece of each was tasty, I'm looking forward to sampling again at 2 weeks & 4 weeks.

Like you, and everybody else, there's still no simple way for me to post any photos here, unlike several other boards. I don't expect that to ever change.
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Let's hope SoEzzy can ditch his heavy hand on photos in 2016!
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necron 99
BBQ Super Pro


Joined: 04 Aug 2007
Posts: 2598
Location: San Antonio, TX

PostPosted: Jan 08 2022    Post subject: Reply with quote

Double post erased.
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Let's hope SoEzzy can ditch his heavy hand on photos in 2016!
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