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Smoking Cheese - I love it on the BGE

ProductPoet
ProductPoet Posts: 63
edited July 2015 in Appetizers
So far I have managed to cold smoke cheese now three times. I take out all of the lump charcoal and have created this great contraption for pushing the smoke through the BGE. Throw in two quick start briquets in to the bean can, thrown in some maple chips, attach a dryer vent from the can up to the bottom venta and voila. Smoked cheese. Take the cheese out of the BGE and throw in the fridge for an hour. Then once firm, shrink wrap and date your cheese. Must be in the fridge for a minimum of three weeks for aging purposes. I mainly use gouda and cheddar. Any other cheeses I should try to smoke?
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