Quote:
Originally Posted by MS2SB
I've got a bag of Amaze-N Pitmasters blend being dropped off by UPS today, which is a combo of hickory,cherry & maple. I've got some Tillamook sharp cheddar, Tillamook Pepper Jack, Beechers Flagship (a local cheese made at Pike Place Market), some generic Colby Jack & Monterrey Jack all set to go on this afternoon as long as it doesn't rain too much. I think I'm also going to pick up some raw pecans when I run out for lunch. As far as nuts are concerned pecans are my favorite.
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That's a great selection, just sample each type as you go. Colby seems harder for me to get smoke into.
Quote:
Originally Posted by RW
Has anyone used alder?
If so, how was it? On what kind of cheese?
Thanks.
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I've used alder on mild cheddar and also on soft cheeses, but that was with one of my "Chief" smokers. Each smoke generator is different.
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