Spyro Ananiades
TVWBB Fan
after some of the most stressful weeks of my life, I finally got some time to smoke a few things.
So while I was waiting for a couple of chimenies of charcoal to ash over nicely, I grabbed 1 well lit coal and 1 unlit coal.
Placed them in the WSM, a couple of apple wood chips and filled up the water pan with ice water.
Put the cheese on the bottom grate using a fine mesh sheet for extra support.
The outside temp was 82 degrees but the inside temp of the smoker was a cool 59 degrees.
After about 20 minutes of great apple wood smoke, I pulled the 2 blocks of cheddar and the wedge of Gouda from the smoker. To my shock, they barely changed color at all. Seriously, it was barely darker. However, when I cut into the block of cheddar and cut off a sliver, it was nice and smokey but not over powering. The Gouda was equally wonderful.
If you haven't smoked your own cheese, spend the 30 minutes to make your own.
So while I was waiting for a couple of chimenies of charcoal to ash over nicely, I grabbed 1 well lit coal and 1 unlit coal.
Placed them in the WSM, a couple of apple wood chips and filled up the water pan with ice water.
Put the cheese on the bottom grate using a fine mesh sheet for extra support.
The outside temp was 82 degrees but the inside temp of the smoker was a cool 59 degrees.
After about 20 minutes of great apple wood smoke, I pulled the 2 blocks of cheddar and the wedge of Gouda from the smoker. To my shock, they barely changed color at all. Seriously, it was barely darker. However, when I cut into the block of cheddar and cut off a sliver, it was nice and smokey but not over powering. The Gouda was equally wonderful.
If you haven't smoked your own cheese, spend the 30 minutes to make your own.