It was a perfect day to cold smoke some cheese. I put 23 pieces on the Assassin with the AMNPS using BBQrs' Delight Savory Herb pellets - oak wood, oregano, rosemary, and thyme.
They smoked for 3 hours and are resting in the cool breeze before I vac seal them tonight. They should be ready to eat by Christmas and will make a few presents.
They smoked for 3 hours and are resting in the cool breeze before I vac seal them tonight. They should be ready to eat by Christmas and will make a few presents.