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Cold smoked some white cheddar
Decided to try to cold smoke some cheese this weekend. I kept the mini at 300 with apple for smoke and due to it being 40 degrees out the small egg never got over 75 degrees. I smoked it for 2 hours or so which gave it a strong smoky taste but luckily the cheese itself is a strong tasting aged white cheddar so its still really good. Next time I will only smoke for an hour. Melted some over some left over pork and hit it with some blues hog and made an amazing sandwhich last night.