Going to smoke some cheese

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

b-one

Legendary Pitmaster
Original poster
OTBS Member
Aug 31, 2014
8,954
1,562
Michigan
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!
 
Four hours later the cheese is done! Just put the Boursin on will let it go one hour.
Now the hard part waiting.
 
Yum!

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

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

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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky