I will try my hand at Smoking cheese this weekend, and was wondering if anyone has any tips, advise?
I have an offset smoker, and since pecan is so abundant, I will be using it.
I volunteer to sample it and determine if you did it correctly. ;)
Thanks John! :)
I tried it once a long time ago. It clogged the bong. I don't recall if it was offset, but I upset when I had to clean the sticky goo out. Hope you have better luck.
;D
It's really tricky keeping the temperature low enough, especially in hot weather. I use a soldering pencil in a tin can of wood chips. You can set the whole thing up in a cardboard box to make a cheapo smoker. Cheese doesn't need much smoke. The key is to wrap the cheese in plastic wrap and refrigerate for a week to let the smoke flavor set.
Quote from: MountainDon on October 17, 2012, 11:44:04 PM
I tried it once a long time ago. It clogged the bong. I don't recall if it was offset, but I upset when I had to clean the sticky goo out. Hope you have better luck.
;D
my hope is dashed....lmao
Quote from: MushCreek on October 18, 2012, 06:08:48 AM
It's really tricky keeping the temperature low enough, especially in hot weather. I use a soldering pencil in a tin can of wood chips. You can set the whole thing up in a cardboard box to make a cheapo smoker. Cheese doesn't need much smoke. The key is to wrap the cheese in plastic wrap and refrigerate for a week to let the smoke flavor set.
Thanks for the info!
I will try to keep it below 90 degrees