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Unread 06-18-2013, 12:15 PM   #4
Thermal Mass
is one Smokin' Farker

 
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Join Date: 02-05-13
Location: Jackson, WI
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Cool project HT, curious
My grandmother used to make cheese years ago, wish I could have picked up some tips.

How did you measure/estimate the pressures? BTW, neat, simple press!
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
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"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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