boo boo

Recipes 

Around these parts, I'm lucky to get Gouda, although I have a little smoked Gruyere left that I bought last week. Smokey and creamy. Yum.

I smoked a medium chedder block this morning and had a hard time keeping the temps down. I took the cheese out and let it case over a little. Fired up a couple of coals using the side burner of my grill to light them. When they got white, I put a box of soaked chips on top.
Let it go for a couple of hours, turning the cheese every half hour.
Now that it is cooled, it is wraped in saran wrap and in the fridge to let the smoke infuse the cheese. I'll let it do that for a few weeks, although I tried it just now and it is smokin'. Pardon the pun.
It almost got to the point of melting. Definatly sweating a little on the smoker.
Now all I have to do is wait.

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How do you BBQ an elephant....first you get your elephant....

BigfootCounty

Recipes 

I really want to smoke come cheddar

Raudhbjorn

Recipes 

A two box rig is best for this sort of thing. Hot smoking (heat in the food chamber 140 degrees or greater) is only recommended for meat products, Cold smoking (heat in the food chamber less than 140 degrees) is usually best for fish and cheese. So either a really BIG smoker or a two stage smoker would be best.

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Gentlemen prefer blondes, real men prefer stouts.

Horn & Mug

Primary: Mooseberry Porter, JOAM, Hobo Cider, County USA Irish Red