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Old 04-15-2013, 08:51 PM   #12
martyleach
Babbling Farker

 
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Join Date: 12-17-10
Location: Pleasanton, Ca
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I smoke my cheese pretty much a max of 1 hour or it gets to much. definitely needs to mellow for awhile in the fridge.
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Large BGE, Cold smokehouse, Kamado Joe Jr,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star, Smokey Joe, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
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