I just tried my hand at smoking a little cheese on my UDS for the first time.
It is delicious! I only had some medium cheddar in the fridge, got the idea that I wanted smoked cheddar for lunch sandwiches, and that was it.
Other than finding it difficult to keep the temperature under 100 F without killing the fire, it was totally do-able. It smoked for a little over an hour, but I had to stop the timer and re-light the fire once.
I'm all for doing more cheese!
Anyone else smoking their own cheeses? Tips or suggestions?
Fire is your friend!