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Old 04-15-2013, 08:51 PM   #12
Quintessential Chatty Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca

I smoke my cheese pretty much a max of 1 hour or it gets to much. definitely needs to mellow for awhile in the fridge.
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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