didnt even give me any u grinch. I think 50 fresh mapple smoked mussles is 
egual to the puka i gave ya 

does someone wanna try putting some cheese in port ova nite and then smoking it, i buy it from the supermarket and man its GOOD!!

Jerky is served


Started like this


Finished like this


Like the maple taste

Needed lots more Kaitia fire, other than that is great

Bushpig wrote: Jerky is served Started like this

Blue Legend wrote: Bushpig wrote: Jerky is served Started like this   Won't be long and that reflection on the sidewalls will go away   What i've found with jerky is the more "hot" spices the better. Last batch had hot chilli and wasabi and I was still looking for more

Day offr tommorow cuzzie got waterblasting to do down at g harbour marina 

with the cheese i normally put it in a shallow pyrex dish when its melted and gone golden brown on top, remove to cool, as it firms up remove it from the dish by tipping it upside down then cut and wrap in glad wrap and put in the fridge to set properly.
Each day the smokey flavour gets stronger.
I have also sliced the cheese and layered bacon into it, chilie flakes is another good one. I find that you can add just about anything into it so long as it is dry ingredients that you are adding so that it binds back together properly.
We usually have heaps in the fridge/freezer and whenever we go anywhere we are always asked to bring "the" cheese.

Damn that looks good Reece , nice one 

Is that a new system with the pipe Mark

These didn't last long enough for a finished product shot.

"These didn't last long enough for a finished product shot. "