Smokin 4 kind of cheese today

Discussion in '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.

    David
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier 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?
     

Share This Page