oh mothers basement and sensitive online how rare. this thread is about smokers. you got one or not? you just here to spam?

yes

well what one you got and whats the last thing you smoked on it? unless you were saying yes that youre just here to spam in which case... i guess go for it.

im considering trying to smoke cheese next ive never done it before but seems simple enough.

Brisket and ribs

Find one with a higher melting point and you're golden. I don't eat cheese but I've heard great things

Even smoked cheesecake

That is mainly what i do as well. i feel like they are really hard to mess up and long as you prepare right and they always are well recieved. i did do a pork loin wrapped in bacon once and that was actually really good.



the smoker i got is capable of cold smoking so i think i can go for whatever kind of cheese i want honestly. i was thinking gouda or munster. but ill need to do my research to see what it recommended.

This post was edited by Krugg on Apr 14 2026 04:41pm

Oh that's fair!

yeah its pretty sick. i went back and fourth for a few weeks before i finally pulled the trigger and got it. because it was pretty expencive. i had a charcoal side stack for a long time wich was not really capable of it atleast at my skill level. so this new pellet smoker is opening up some new oppourtunities. as a bonus my new neighbor wanted my old grill so i didnt have to haul it off.

Sounds like a definite win win to me, enjoy!

Brisket only counts if you have a pink smoke ring at least 1.5 centimeters or like 2/3 an inch.

Ribs are best smoked because you need to render that visceral fat differently than say a fat cap.

Venison blend sausages that you make in natural casing is also a great smokey many don't think about

Pineapple luau pork type shi
Get a whole piglet and pineapple that cavity.

Spatchcocked chicken and when turkey seasoning

True delicacy is a smoldered beef head cooked overnight for barbacoa tacos in the morning.