db bbq
Smoke Blower
Welcome to SMF Lisa...Lots of great people Tons of knowledge!!!Hears a trick I heard somewere for smoking cheese but have not tried... First let the cheese set out @ room temp for a bit and form a thin skin. Then in your smoker or large grill, place a piece of your favorite dry smoking wood with 2-3 hot charcoal briquets on top, this will be enough to produce smoke but very little heat. Must keep temp below 100 degrees. For best results try on a cool day or at night this will help maintain cold smoke..Smoke for 3/4 - 1 hour and sample the reward for all your hard work!!! Let us know how it comes out..Apple smoke is one of my favorites for cheese..GOOD LUCK...DB BBQ