Phil Peterson
New member
After using my WSM for New Years, I couldn't resist using it again today! Smoked Cheddar and Gouda.
It was 28 degrees today with calm winds. I used a torch to light one single briquette of Kingsford and then surrounded it with four unlit pieces of charcoal with a chunk of apple wood on top. After 45 minutes still no smoke. I went back in with the torch and got all the coals lit. Instant smoke! I kept the cheese on for 90 minutes and then vacuum sealed it. Can't wait to try it in a week or two!
Here are the pictures!
Tillamook cheddar! My favorite.
I took the large chunks of cheese and cut them into more manageable pieces
I used one of my wife's cookie racks to set the cheese on. I'll have to replace it since it has the sweet smell of smoke all over it now!
The finished product! No evidence it has been smoked, but I had a small taste and it was terrific!
Looking forward to making a butt this weekend!
It was 28 degrees today with calm winds. I used a torch to light one single briquette of Kingsford and then surrounded it with four unlit pieces of charcoal with a chunk of apple wood on top. After 45 minutes still no smoke. I went back in with the torch and got all the coals lit. Instant smoke! I kept the cheese on for 90 minutes and then vacuum sealed it. Can't wait to try it in a week or two!
Here are the pictures!
Tillamook cheddar! My favorite.
I took the large chunks of cheese and cut them into more manageable pieces
I used one of my wife's cookie racks to set the cheese on. I'll have to replace it since it has the sweet smell of smoke all over it now!
The finished product! No evidence it has been smoked, but I had a small taste and it was terrific!
Looking forward to making a butt this weekend!
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