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Going to smoke some cheese

post #1 of 9
Thread Starter 
Cheese was on sale so why not! I may try the Boursin if the temp stays low enough. Using Todd's Pitmaster blend and our trusty WSM!
post #2 of 9
Thread Starter 
Four hours later the cheese is done! Just put the Boursin on will let it go one hour.
Now the hard part waiting.
post #3 of 9

Yum!

 

Still haven't tasted mine, it's killing me head-wall.gif

post #4 of 9
Nice.
post #5 of 9
Thread Starter 
Quote:
Originally Posted by DukeBurger View Post

Yum!

Still haven't tasted mine, it's killing me head-wall.gif

How long has it been sitting? First time I did it every two days I tried some just to see the difference. And it does make a difference I'm hoping to save some for a couple months when some family is in town.
post #6 of 9
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Nice.

Thanks, I think the Boursin maybe a little strange but had to try it.
post #7 of 9
Quote:
Originally Posted by b-one View Post


How long has it been sitting? First time I did it every two days I tried some just to see the difference. And it does make a difference I'm hoping to save some for a couple months when some family is in town.


A week.

post #8 of 9
Thread Starter 
Quote:
Originally Posted by DukeBurger View Post


A week.

You should try some! Just a taste! You deserve it!!devil.gif
post #9 of 9
Quote:
Originally Posted by b-one View Post


You should try some! Just a taste! You deserve it!!devil.gif

 

:hissyfit:

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