1st smoked cheese of the season!
- Thread starter E Mann
- Start date
Paul Kastner
TVWBB Hall of Fame
Cheese looking good.
Dave Atwater
TVWBB Fan
Please explain your setup to do this?
James, no plans for the cheese yet, I just love making it it!
Wolgast, you need to try it & I appreciate your help wi my chili post. I actually realized I used the wrong code and I thought I stopped it in time but alas...
Dave, the key is to keep your temps very low, like under 60 degrees low. I usually use 3 pieces of charcoal & 1 piece of wood. Only smoke for an hour +/- or it'll end up tasting like a fireplace. Once done wrap or vacuum seal for 3-4 weeks to let the smoke mellow out. Use this link as it has some great info. http://virtualweberbullet.com/cheese.html
Wolgast, you need to try it & I appreciate your help wi my chili post. I actually realized I used the wrong code and I thought I stopped it in time but alas...
Dave, the key is to keep your temps very low, like under 60 degrees low. I usually use 3 pieces of charcoal & 1 piece of wood. Only smoke for an hour +/- or it'll end up tasting like a fireplace. Once done wrap or vacuum seal for 3-4 weeks to let the smoke mellow out. Use this link as it has some great info. http://virtualweberbullet.com/cheese.html
Bill - Bigbill
TVWBB Pro
Cheese smoking has no officially been added to my TO DO list.
Guil Daigle
TVWBB Member
Thanks for giving me the idea to try this. I will this week
Peter Gallagher
TVWBB Wizard
very cool - ! nice shot -
Andy Beers
TVWBB Diamond Member
Looks fantastic
