Thread: Smoked Cheese
View Single Post
Unread 01-03-2013, 08:51 PM   #13
CustomBBQ
Knows what a fatty is.
 
Join Date: 09-04-12
Location: New Bedford, MA
Downloads: 0
Uploads: 0
Default

Since cold weather has hit New England this year, I have been cold smoking cheese in my 30 gallon uds. I usually get a handfull of coals cherried, then sprinkle handfuls of chips on them. Usually only takes me an hour to get a nice smoke flavor, but I do wrap in plastic wrap for a couple days to mellow smoke. I have really been into apple/cherry smoked gouda. And cheddar is always great too. Have fun.
__________________
30 Gal. UDS, 18.5" 70's Redhead
CustomBBQ is offline   Reply With Quote