Smoked Some

cheese this morning in my new cold smoker. Had to wit for cold weather and it was 34 this morning. Threw smoke for two hours now it's chilling in the fridge. Redneck style[emoji23]

Ummm What? Nevr heard of this. I'm guessing the cheese is in the box and it has to be almost freezing so it doesn't melt? How well does it infuse through the cheese block or did you cut it into pieces? First I'm hearing of this:thumbsup

Took blocks of cheese and cut them one inch thick then placed them on some frogs on two frog mats that I rednecked some shelves out of in the box. You can't smoke at more than 90 degrees so that is why the box is set up like it is. They say the trick is wrap it in parchmenent paper and let it rest for a few days so the smoke flavor really sets in. I'm going to break it out Christmas Eve.

Well it all came out pretty good. Perfect to snack on. Favorite is the Swiss followed by sharp cheddar. I'm def going to do it again[emoji106]