Hi all.

jmak

Newbie

Original poster

Apr 8, 2017

2

10

Michigan

• Apr 8, 2017

• #1

Hey guys, I am Jason and I'm from Michigan.
I just got a new electric smoker and literally just put two 8lb butts, a 4lb pork loin and a 5lb block of sharp cheese in it all at once... can you say experiment haha.
Anyways very nice to be able to read from the veterans. Thanks for all the tips.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Apr 9, 2017

• #2

Welcome to the forum Jason.

I sure hope you didn't put the cheese in with the meat!

Al

 

jmak

Newbie

Original poster

Thread starter

Apr 8, 2017

2

10

Michigan

• Apr 9, 2017

• #3

... I did [emoji]128556[/emoji]
I cut it up into 9 small blocks and put put it in a small pan lined with parchment paper.
I took it out with the pork loin at about 2 1/2 hours.
It tasted good, but melted like crazy haha.
What's the best way to smoke cheese?

 

gr0uch0

Master of the Pit

Apr 30, 2016

1,231

139

Displaced Texan in Door County WI

• Apr 9, 2017

• #4

JMAK said:

... I did [emoji]128556[/emoji]
I cut it up into 9 small blocks and put put it in a small pan lined with parchment paper.
I took it out with the pork loin at about 2 1/2 hours.
It tasted good, but melted like crazy haha.
What's the best way to smoke cheese?

Click to expand...

Cold smoked.  Search "smoking cheese" in the upper right engine.  Mr. T has some really good indepth information, as do others. 

Bet you had some really good chips & queso last night!

 

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