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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-21-2013, 08:57 PM   #16
superlazy
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Originally Posted by Fishin4bass723 View Post
I haven't ventured in smoking cheese yet is it hard?
You have to cold smoke cheese.
Yes Maple is great. I have trim ours soon and will be using it
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Unread 04-21-2013, 09:16 PM   #17
Montgolfier
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I also strip the bark, as it seems to have a slightly bitter smoke when the bark is still on.
I agree. My experience has been that leaving the bark on causes the smoke to be really bitter.
Anybody else had a similar experience?
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Unread 04-22-2013, 06:16 AM   #18
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Originally Posted by Montgolfier View Post
I agree. My experience has been that leaving the bark on causes the smoke to be really bitter.
Anybody else had a similar experience?
No bitter taste to the chicken I posted, I never remove the bark.
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Unread 04-22-2013, 06:42 AM   #19
Brian in Maine
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Quote:
Originally Posted by Fishin4bass723 View Post
I haven't ventured in smoking cheese yet is it hard?
I have a WSM and put just a few coals on the grate with ice water in the pan and about a two inch by 1/2 inch piece of wood. as I recall it takes about 30 minutes to smoke.
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