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Unread 01-25-2013, 08:14 PM   #2
On the road to being a farker

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Join Date: 09-09-11
Location: Wellsville, NY
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Just recently started cold smoking cheese but so far I've used hickory and a 50/50 mix of maple and oak with cheddar with great results. Still need to try some other varieties (Gouda in particular) and will probably try apple with that just for variety. Half the fun of smoking cheese has been just playing around with the combinations.
Pitts and Spitts US2448, Belson charcoal/gas trailer rig, JennAir & Weber gassers, Weber 18" kettle, 2 turkey fryers, Insanely fast PURPLE Thermapen, custom 55" kettle grill
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