I am getting ready to smoke some cheese and I am looking for any recommendations on how to proceed. What I am working with:
5 lb block of Mozzerella
3 8oz blocks of extra sharp cheddar
3 8oz blocks of pepperjack
1 8oz block of colby
1 8oz block of colby jack
**May add cheese sticks and some gouda, among others as the time leads up**
1 XL Big Green Egg with plate setter for indirect heat/smoke
1 A-Maze-N 12" tube
More apple pellets than I will need
Ice to keep temp down
My initial questions?
- Because I am not using fresh mozz, will I be able to leave all the cheese on for about the same time (I do plan to mix up my times between bricks)?
- Will my results be hindered without a mail box setup?
5 lb block of Mozzerella
3 8oz blocks of extra sharp cheddar
3 8oz blocks of pepperjack
1 8oz block of colby
1 8oz block of colby jack
**May add cheese sticks and some gouda, among others as the time leads up**
1 XL Big Green Egg with plate setter for indirect heat/smoke
1 A-Maze-N 12" tube
More apple pellets than I will need
Ice to keep temp down
My initial questions?
- Because I am not using fresh mozz, will I be able to leave all the cheese on for about the same time (I do plan to mix up my times between bricks)?
- Will my results be hindered without a mail box setup?