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.
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30 Gal. UDS, 18.5" 70's Redhead
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