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Old 10-15-2012, 09:41 AM   #19
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

Originally Posted by MS2SB View Post
I've used hickory quite a bit with great results.
Originally Posted by mwmac View Post
A lot of good suggestions...I use a lil chief for cheese. Only suggestion I would add is a little smoke on cheese is better than too much. I usually use pecan, cherry or maple on cheese.
Originally Posted by swibirun View Post
Actually I'm not opposed to using hickory for cheese, just be careful.

I use the soldering iron/can set up in my Egg. Great list of tips so far.
I'm glad hickory was mentioned, until I got my cold smoke tray I tried many woods. I've found the colder the smoke, and the better quality of smoke.... the better the cheese. And in my cold smoke tray I've tried apple, peach, cherry and hickory. I've actually settled on hickory, and everyone I've given some has agreed they like it best.

That said, equipment makes all the difference. I don't think I could have used a strong wood like hickory in my Little or Big Chiefs.

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