Raymond Jett
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Initial run of the new smoker... 4 blocks of cream cheese cross-scored with a knife and seasoned well.

2x Garlic Basil
1x Garlic Chive
1x Pepper Bacon Salt

2:30 at 225F with hickory pellets. YUM!

One block is for the folks at my local post office who take care of all my shipping. :D
03:40 PM - Nov 16, 2023
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Raymond Jett
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In response to Raymond Jett.
I've smoked this cheese from 225F to 275F. It's easy and takes flavors very well. Put it on the top rack so your ribs, brisket, and other meats don't drip on them.

For this set of four I smoked, I had 6 burgers on the tray under them. It's a new Masterbuilt MES 140B electric pellet smoker.
03:43 PM - Nov 16, 2023
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