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Smoked some Cheez-it crackers....

post #1 of 8
Thread Starter 
Applewood smoked, 15 mins on top shelf of MES. Turned out phenomenal!

Wood chips were still good and going after I smoked the country ribs...so why not?

post #2 of 8

Great Idea!  

Did the consistency change?

 

 

Smoke ON!

 

- Jason

post #3 of 8

Great, don't stop there. Point

 

Smoked Bread,Crackers and Snacks

 

T

post #4 of 8
Why not, indeed! Why waste that leftover smoke?
The Mrs would be counting the beers left in the fridge.....
biggrin.gif
post #5 of 8
Thread Starter 
No consistency change at all, Jason. They got a shade or two darker, but that's it. Came out hot and crispy. Ran the smoker at about 200 degrees for the first 5 mins then backed it down to about 120 after figuring I didn't want them to "overcook".

I'd definitely recommend it. I did some Swiss cheese before this as well. Turned out good, but I'm not sure I like smoked white cheeses or not. I'll let it age, wrapped up for a week and taste it again.
post #6 of 8

Leftover Smoke? My wife sees this, I'll be smoking these and Goldfish daily!...JJ:icon_eek:

post #7 of 8
Quote:
Originally Posted by jasonBgrillin View Post

No consistency change at all, Jason. They got a shade or two darker, but that's it. Came out hot and crispy. Ran the smoker at about 200 degrees for the first 5 mins then backed it down to about 120 after figuring I didn't want them to "overcook".

I'd definitely recommend it. I did some Swiss cheese before this as well. Turned out good, but I'm not sure I like smoked white cheeses or not. I'll let it age, wrapped up for a week and taste it again.

Jason, That is great.  I will have to give it a try.  I do quite a bit of cheese as well.  I agree on swiss, but there are other white cheeses that are good smoked.  Besides Gouda I like to smoke string cheese.  Quite the treat!

post #8 of 8

Great idea!

 

Al

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