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Smoked Cheese

Vents
Vents Posts: 15
edited November -1 in EggHead Forum
Just smoked some sharp cheddar cheese,and it came out great.I used my old webber charcoal chimney.Turned upside down,and lined with foil to eliminate to much smoke loss,it worked pretty much like the daisy wheel.I poked enough holes into the foil to keep it from damping down the temp.Smoked it for 1.50 hr.,and was able to keep the temp down to 170 degrees.The inside of the charcoal basket,(when turned upside down)makes a perfect nest for a chunk for a chunk of cheese.Gives it somewhere around 5" off the top of the stack.Never experienced any sort of meltdown...till it hit my mouth.....Mmmmmmmm

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