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Re: Smoked cheese


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Posted by MaryAnn on December 20, 2013 at 18:37:40:

In Reply to: Smoked cheese posted by barbqr on December 17, 2013 at 20:09:32:

So how did it turn out? I did not respond to this sooner as I do not have a pellet smoker. I smoked 12 pounds of cheese on a cold day the other day--gouda, cheddar, pepper jack, mozzarella on a Weber bullet. It is a little tricky to get the one-two pieces of charcoal lit and maintain the smoke from the wood chunk or small pieces to keep the temperature under 95 degrees which I think is best but 100 is ok. Needs attention over four hours feeding small pieces of wood but worth the trouble. I liked the idea of the pan with ice, will try that next time Mary Ann


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