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i've had the aecht schlenkerla rauchbier marzen and the smokey meatiness was overwhelming to my palate on it's own. however, i love their helles (with the blue/white diamond pattern bavarian label). being a helles lager, it is very approachable and has just a hint of smoke to it. the crisp...

thanks for the link...that was a much more sophisticated technique than i've done. i essentially hot smoked mine at bbq temps to take advantage of extra room in the cooker. got quite a bit more of a dark brown smoke color than the pics in the link. have had the cubed cheese (more surface...

noob here and have learned alot just reading the forums...success on 30 lbs shoulder, st. louis ribs, flank (direct) on the wsm...just wanted to share that possibly the best thing to come off this thing is smoked gouda. bought some youngish gouda, cubed it, threw it in a french onion soup bowl...