I have smoked a lot of things, brisket, chicken, ham, sausage, you name it, I've smoked it. However, I was always just a bit confused abut how to smoke cheese without it melting into a puddle.
Well, Kent Rollins shows us how.
Thanks, Kent.
You can also buy a smoking tube. It's a stainless steel tube that is perforated and you load in smoking pellets. They come in 6 and 12 inch sizes. Get it going and put it in the smoker by itself with no heat. If your smoker is sealed tight you want to open the vent full and crack the door to keep the heat down. I try and keep the heat 100-110 degrees so as to not melt the cheese.
ReplyDeleteVery easy. I only smoke most cheese only about an hour. More than that tends to make it too smokey.