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Smoked Cheese

Do you enjoy smoked cheese? Are you tired of paying the enormous prices at the store? You can smoke cheese at home in any smoker for a fraction of the cost and you get to pick out the type of cheese and wood that you want. I use a small pan that i picked up at the restaurant supply store. I drilled some holes in the bottom for air flow and put 3-4 lit charcoals in it and place my wood of choice on top. With  a BBQ or smoker large enough the temps should not get above 80*-100* degrees. I typically smoke in the winter and smoke enough to last about six months. My favorite wood is apple, cherry or maple or a combo of these woods. I usually smoke around two hours , let cool and vacuum pack and let sit sit in the fridge for at least two weeks, the longer the better.








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SmokingMeatForums.com › Articles › Smoked Cheese