wanted to add something to thanksgiving dinner so I decided to serve an appetizer of smoked salmon and smoked chedder and crackers. I decided to do some sharp chedder and some colby jack. bought some big bricks from costco and cut them in to stick about 1" x 1" x 6". then I had some pecans and coated them lightly in butter and sprinkled some garlic and some salt on them. I haven't finished my custom built smoker yet so all I had to work with was my big cheif, outside temps were right round 34 and raining. so I had to cycle my smoker on and off every 20 min or so to keep the temp down and still provide smoke. I got it a little hotter than I wanted and the cheese started to sweat a bit but I am sure it will still taste good.
let them cool on the counter for a bit them vacumpaked the to rest in the fridge for a couple days
here is the pecans