Video

Lose the music it's unbearable. At the very least it should be turned down a lot more than it is.

I let my cheese rest a day, and then vac seal them for 2 weeks. VERY GOOD!!

Nice pork bad shirt.go leafs go lol

Should have seared it first.

What wood did you use? Sorry if you said it already.

Did you refill the ice tray multiple times?

Looks like you weren’t too impressed with the outcome! Would you make it again the same way?

Any suggestions on how to replace the igniter?

Definitely over brined and smoked as well

How long does the cheese last in the refrigerator?

Thanks!!! Just assemble mine using your video but does your top and bottom grill loosely slide left and right or it's a good fit? Mine loosely slides left and right

Great video, I like to make slashes in the skin, also add star anise to the cure mix and place the salmon on a bed of the feathery anise leaves also some over the top while curing maybe some Rosemary I live in California so it's readily available, these steps add a whole other level of flavor. Also, if your salmon still has the belly make sure you trim that off makes great poké. Try some without smoking if you do it with the anise it's really delicious freshly cured no smoke as well.

Nice job…btw, it’s square inches, not cubic inches. LOL

That looks amazing!

Over cooked haha.

Pro tip> if cheese gets soft and slightly warm.. when done smoking wrap in cheese paper or cheese cloth and pop into a ziplock and put in freezer for 10 minutes..then into refrigerator.. seals in the smoke for a great cure

I dig that little laugh you have

I cold smoke salmon all the time. I'm on the west coast of Canada so it is abundant here. Leaving in a brine for over 24 hours you run the risk of the salmon being too salty. Also it is important to use course salt, not table salt. I've made that mistake when I first started doing this. And as far as smoking it for over 8 hours is unnecessary. The smoke overpowers the salmon. Your cold smoked salmon should only be smoked for no more than 4 hours. That is how I have achieved my most success with many compliments from my friends and family who have consumed it.

What a perfect t shirt for the video making gravlox 👍

what happens to the skin?

Did you put fat cap down?

Just came across your video. Curious about your use of Non sugar sweetener. Do you do Keto? I do!

Odd that mine doesn't have the ash scrubber over the ash tray. 🤔

Why didn't you trim the fat pieces off of the breasts when you started?

Love the vid but I do have a question is it better to take the meat to 170 before wrapping just wondering I was told 156

how is the grill holding? rust or any other issues? thanks.

doing this recipe tonight hope its as good as it looks TY for the recipe

Let’s go fly guys! Fly 🦅 fly!

Are the grates dishwasher safe like on a traeger?

Thanks for the help, guys!

That front tray does not go on easy wtf!

Do you mix the skin with meat when shredding

what wiskey did yall use ?

Looks amazing great video 👍🏼👍🏼👍🏼

Next time, try putting the cream cheese mix into a one gallon ziplock bag and cut the corner off of the bag then squeeze the mixture into the jalapeno. Just a thought.

Hey, I am having issue with my burners on the gas side have you had these problems?

I've only got a vertical smoker, can't cook this in a vertical smoker darn!

Are you letting it marinate over night outside of the refrigerator or do you refrigerate it while it marinated? I’m a newbie. Thanks.

wait I dont have that brush for the ash? but I have a sear pull lever maybe thats the difference?

Can’t wait to get one.

How is it working so far? Any must-do mods or things you would change with the smoker?

Thanks easy assembly

Where can i get that meat prob?

While you are cold smoking, throw two or three or more mozzarella balls in and smoke them too. Then use the smoked salmon and mozzarella to make the absolute best pizza you will ever eat.

Man... didn't even try it

Thanks for your tips you made a really informative video. Used to visit my grandparents out in Wisconsin, grandpa would take me to get smoked mozzerella string cheese from some little farm stand. Some of the best memories I have. Thanks

Is that fresh mozzarella?

Great looking chicken..they sure look delicious

Thank you

Thank you