Donny Anderson
TVWBB Super Fan
I tried smoking cheese for the first time on Super Tuesday. I used the method described in the "cooking topics" section. I tried a block of sharp cheddar and mozzarella and I used a piece of wet cherry on four briquettes. I smoked for 45 minutes at 90 degrees.
The cook ran a little warm. I had to leave the lid cracked about an inch most of the time. I'll probably cut back on the amount of lit charcoal next time.
Wow! This is really good! It's not like the store bought cheese (the cheap stuff, anyway). This is the first thing off of the WSM that my family hasn't liked, however. I am hoping that this is due to the difference in their comparison of store bought cheese. Is there a difference between the two or did I mess up somewhere? Maybe I need to invest in some quality smoked cheddar so I can have something to compare to?
The cook ran a little warm. I had to leave the lid cracked about an inch most of the time. I'll probably cut back on the amount of lit charcoal next time.
Wow! This is really good! It's not like the store bought cheese (the cheap stuff, anyway). This is the first thing off of the WSM that my family hasn't liked, however. I am hoping that this is due to the difference in their comparison of store bought cheese. Is there a difference between the two or did I mess up somewhere? Maybe I need to invest in some quality smoked cheddar so I can have something to compare to?