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Smokin 4 kind of cheese today

Discussion in 'Smoked Cheese' started by gtwind, Nov 21, 2013.

  1. I have Gouda,Gruyere, Monterey Jack and provolone.
    I have these in the smoker with a tube of Louisiana grills pellet blend. I will give
    Them 3 to 4 hours smoke then seal them in foodsaver bags. Then they will be ready
    By Christmas.
  2. Looks like your going to have a good Christmas.

    Happy smoken.

  3. driedstick

    driedstick Smoking Guru OTBS Member

    That Looks great, did you keep the tube smoker behind the cheese or was that just a picture at the time? If so how did it take on the smoke. Any after pics?