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 > Your search for posts made by 'Super_Dave' found 98 matches.

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RE: Soaked Chip Smokers vs Pellet Smokers

BTW, soaking chips or chunks has been proven to be a waste of time. It just takes longer to start the smoke process and doesn't make the smoke last any longer.
Super_Dave 11/29/16 10:32pm Camp Cooks and Connoisseurs
RE: Soaked Chip Smokers vs Pellet Smokers

I will use pellets as a complimentary smoke source but don't care for the results of pellets as a standalone smoke source.
Super_Dave 11/29/16 01:31pm Camp Cooks and Connoisseurs
RE: First cheese smoke of the season

SD, you've made the forum awesome again with your smoking! You're an inspiration to us all. I'm thinking smoked cheese would be a terrific Christmas present for cheese aficionados :w Thanks Magnus. I'm still nursing some health problems but had to get back to doing something productive.
Super_Dave 11/27/16 08:10am Camp Cooks and Connoisseurs
RE: First cheese smoke of the season

How many hrs do you guy smoke the cheese for? Everyone's smoker (brand) operates a little differently. My smoker is very air tight and really holds the smoke in. 2 hours of smoke is what works for me. Smoke taste preference is also a very subjective thing so one has to do some trial and error testing. If I was doing it for the first time, I'd pull a few blocks out at different time intervals and label them, 1 hour, 2 hour, etc. and then taste test after the appropriate resting period. I would recommend at least 2 weeks before sampling and then sampling in one week increments.
Super_Dave 11/27/16 08:08am Camp Cooks and Connoisseurs
RE: Thanksgiving potluck ideas?

I like the cheese and put some both in it and on it.
Super_Dave 11/21/16 09:55pm Camp Cooks and Connoisseurs
RE: First cheese smoke of the season

Temps were in the 30's here today so it seemed like a great time to do up another batch. http://i40.photobucket.com/albums/e204/dave_rce1/UtahCheese_zpsud67wjyb.jpg
Super_Dave 11/17/16 03:32pm Camp Cooks and Connoisseurs
RE: All butter pie crust?

I cheat and use butter flavored Crisco sticks.
Super_Dave 11/12/16 01:20pm Camp Cooks and Connoisseurs
RE: Thanksgiving potluck ideas?

I tend to eat my own food at pot lucks and some of the other stuff that looks like it would be hard to screw up. I'm just a social kind of person. To the original post, many of the Thanksgiving invites I've gotten over the years it seems like the major focus is on the main meal. I like pre-meal grazing so I think appetizers when going to these events.
Super_Dave 11/09/16 05:11pm Camp Cooks and Connoisseurs
RE: Creamy Parmesan Garlic Mushroom Chicken

We made this tonight and it was restaurant quality. It's a keeper.
Super_Dave 11/06/16 08:42pm Camp Cooks and Connoisseurs
RE: First cheese smoke of the season

Taste testing has begun. It's getting close to being there. http://i40.photobucket.com/albums/e204/dave_rce1/TasteTest_zps1bjlieox.jpg
Super_Dave 11/06/16 05:35pm Camp Cooks and Connoisseurs
RE: Liners for Slow Cookers?

I studied the box on both the slow cooker and turkey bags. And on the boxes that I read, it just looked like the turkey bags were rated slightly higher temperature range than the slow cooker bags.
Super_Dave 11/02/16 03:21pm Camp Cooks and Connoisseurs
RE: stripers are running in NJ

Those look awesome and are on my bucket list. I love eating striper! I hate cleaning striper!!!
Super_Dave 11/02/16 03:19pm Camp Cooks and Connoisseurs
RE: First cheese smoke of the season

I did a test run on pellets today. I put them in my old coffee grinder and gave it a few pulses. They stayed lit in the maze and had a great smoke duration.
Super_Dave 11/02/16 03:17pm Camp Cooks and Connoisseurs
RE: First cheese smoke of the season

My smoker's air tightness makes it a different animal than a conventional smoker. Usually, 1.5 to 2 hours provides more than enough smoke. I went 2 hours on this smoke. Apple and Pecan was my wood mix. I'm going to buy an old coffee grinder and see if I can crumble my pellets a little to see if that has any impact on staying lit longer
Super_Dave 10/30/16 03:40pm Camp Cooks and Connoisseurs
RE: First cheese smoke of the season

So you are using ice to attempt to offset the heat generated from the element? With the A-Maze-N, the smoker element wasn't used at all. The ice does offset any heat gain though.
Super_Dave 10/28/16 04:29pm Camp Cooks and Connoisseurs
RE: First cheese smoke of the season

Details! What is that box, a smoke maker? How do it do what it does? The second picture is just a shot of the smoker's controller which has both box temp and meat temp read outs. Since I don't have the meat temp probe plugged in, it is simply reading time. This is a picture of the A-Maze-N device that I tried out for the first time today. I loaded it with half pellets and half sawdust. The sawdust side burned for over 2 hours. The pellets didn't stay lit for more than about 10 minutes. http://i40.photobucket.com/albums/e204/dave_rce1/Amazen1_zpsqjf9b10y.jpg
Super_Dave 10/28/16 11:47am Camp Cooks and Connoisseurs
First cheese smoke of the season

I bought a new smoking gadget called an A-Maze-N smoke maker. Used it for the first time on my cheese smoke today. With ice, I actually saw a 5 degree drop in ambient box temp. Great for cold smoking situations. As a test run, I only did 8 pounds today, 4 of medium cheddar and 4 of Colby. http://i40.photobucket.com/albums/e204/dave_rce1/Amazen2_zps3yj12clj.jpg Box temp was 63 degrees when I turned it on this morning. 1.6 hours later and sitting at 58. ::) http://i40.photobucket.com/albums/e204/dave_rce1/Amazen3_zpse6ycn2eh.jpg Now just have to wait for cheese to mellow in the frig for a couple of weeks.
Super_Dave 10/28/16 09:34am Camp Cooks and Connoisseurs
RE: Creamy Parmesan Garlic Mushroom Chicken

I think you could garlic, mushroom and cheese anything and I'd like it. Recipe is printed and on the menu list to try.
Super_Dave 10/28/16 07:20am Camp Cooks and Connoisseurs
RE: Why EXTRA HOT chicken wings ?

I used to be a spice wimp but I've seen my tolerance grow a lot over time just by trying "hot" to me food. I've just guessed that folks at the extreme ends have expanded their heat tolerance to the limit.
Super_Dave 10/24/16 02:36pm Camp Cooks and Connoisseurs
RE: biscuits in a q1200?

I cook on my boat quite a bit and biscuits or cinnamon rolls are a favorite breakfast item while I'm fishing. This is the set up that I use. Weber gas grill with some ceramic briquettes for heat deflection: http://imageshack.us/a/img259/7384/1002049k.jpg http://imageshack.us/a/img220/4304/1002050e.jpg Some standard floor tile of the grate: http://imageshack.us/a/img407/3025/1002051e.jpg http://i40.photobucket.com/albums/e204/dave_rce1/cinnbun2_zpsdzikzkzm.jpg http://i40.photobucket.com/albums/e204/dave_rce1/cinnbun3_zpsopb3djs5.jpg
Super_Dave 10/19/16 09:53am Camp Cooks and Connoisseurs
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