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.
That's a great selection, just sample each type as you go. Colby seems harder for me to get smoke into.
Originally Posted by RW
Has anyone used alder?
If so, how was it? On what kind of cheese?
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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