Jerome D.
TVWBB All-Star
Today was a cool autumn day here in NH, perfect for cold-smoking a few blocks of cheese (gouda, cheddar, provolone, muenster, and gruyere).
Started off by filling an A-MAZE-N tube smoker with a combination of apple, cherry, and sugar maple pellets. After igniting the end and waiting until the tube generated enough smoke, on goes the grill cover.

After about four hours, the cheese had developed some nice color. Took the cheese out of the grill and brought it indoors…aaaaaand now my kitchen smells like stinky smoky cheese! Thanks for stopping by!

Started off by filling an A-MAZE-N tube smoker with a combination of apple, cherry, and sugar maple pellets. After igniting the end and waiting until the tube generated enough smoke, on goes the grill cover.

After about four hours, the cheese had developed some nice color. Took the cheese out of the grill and brought it indoors…aaaaaand now my kitchen smells like stinky smoky cheese! Thanks for stopping by!

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