This is only my second cheese smoke, and I didn't know until reading the other day on this Forum that I was supposed to wait two weeks before eating. The more I know the more I know I don't know. Anyway, these pictures show my sawdust maze with a little sugar maple and mostly hickory sitting in the bottom of my XL Big Green Egg,
the cheese (Havarti, Swiss, Mozzarella, and String) arranged on the grill grate waiting to go in the smoker
the cheese in the smoker
proof we're smoking
the finished product after 5 hours of smoking (I wanted a heavier smoke flavor)
vacuum sealed and WAITING. Some will be given as Christmas gifts, after I do some Quality Control checks. I hope you enjoyed this post. This is the first time with this camera and program, and I wanted to test it. (The temperature today was in the 40's and 50's, and the BGE never got over 60 degrees.)
the cheese (Havarti, Swiss, Mozzarella, and String) arranged on the grill grate waiting to go in the smoker
the cheese in the smoker
proof we're smoking
the finished product after 5 hours of smoking (I wanted a heavier smoke flavor)
vacuum sealed and WAITING. Some will be given as Christmas gifts, after I do some Quality Control checks. I hope you enjoyed this post. This is the first time with this camera and program, and I wanted to test it. (The temperature today was in the 40's and 50's, and the BGE never got over 60 degrees.)
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