- Sep 15, 2012
- 18,912
- 16,372
So the other day I unretired an old friend. My 22" WSM. I knew the temps were supposed to be in the 60s so I went to the local grocer and stocked up on some Cabot cheese. I got lucky and it was on sale for $2.30 an 8oz. block. Next up was to wash my cheese grate. It's been hanging on my garage wall for a couple of years. Then I broke out the maze and some apple dust that I also had sitting on a shelf in the garage.
Set the cheese on the grate: I didn't even realize Cabot made a Gouda.
Since I try to use all white cheese I need a cheat sheet to tell me which block is which.
and onto the smoker.
after 3 1/2 to 4 hrs. I'm happy with the looks. Time to let them rest overnight in the fridge.
The next day which is today. They all get the vacuum treatment. Boy does that fridge smell gooooooood.
Now I should be all set for my next Mac-n-cheese offering, as well as plenty of snacking.
Thanks for hanging with me and my WSM
Chris
Set the cheese on the grate: I didn't even realize Cabot made a Gouda.
Since I try to use all white cheese I need a cheat sheet to tell me which block is which.
and onto the smoker.
after 3 1/2 to 4 hrs. I'm happy with the looks. Time to let them rest overnight in the fridge.
The next day which is today. They all get the vacuum treatment. Boy does that fridge smell gooooooood.
Now I should be all set for my next Mac-n-cheese offering, as well as plenty of snacking.
Thanks for hanging with me and my WSM
Chris