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A little colby jack, cheddar and butter ready for the cold smoker. I'm using a mixture of hickory, mesquite and a little lump in my Smoke Daddy that i have hooked up to a little smoke house. 
65 and sunny...this is my favorite time of year. :biggrin1:
Soaks it up like a sponge... I'll re wrap it and cook some eggs up in it and of course the toast. ))
Anything you use butter with might as well do it with a smoked version. It's gotta be fairly cool out unless you have a climate controlled smoke box....which i'll do one of these days with a mini refrigerator.
Heck yea at least 3 hours... I go by color but that's an approximate
Ohh this is smelling good. :biggrin1:
[/URL Before After.. went for 3 1/2 hours. Cheese needs to mellow in the fridge for a couple of weeks before you eat it. The longer the better, It's worth it!
I'm not a great butter re wrapper. Let the butter harden back up in the refrigerator before wrapping. 
Ready for recipes ...anything you eat butter with but with some smokey goodness with it! 
Absolutely, you'll think you cooked them over a camp fire.
I'll be dipped...lol Thank you
I haven't had near enough corn this year, and it's all around me!
