Hot & cold smoking

[boozer]

Had a brisket and some gouda and provolone cheese, I'm really glad my half-assed cold smoking rig worked, (with the help of an ice pack) even on this warm evening. The store was out of yukon gold potatoes for the tater salad, so I used some other kind that kind of looked like them but they sucked. still good food though.

 

[boozer]

I might need some help from bosko on my photography skills.

 

[bigwheel]

Looks mighty good Sir!

 

[Nick Prochilo]

I'd eat that!

 

[bbquzz]

All looks great!

 

[Big Hat BBQ]

Can you give some details on the cheese smoke ? Temp, time, wood used. Thanks

 

[boozer]

Well this was my first attempt at smoking cheese, I got lucky that it turned out really good. The ambient temp was about 105, which is why the cheese was sitting on an ice pack. The wood I used was a mix of pecan and mulberry, for about 4 hours. It had a strong smoke flavor all through the cheese, maybe slightly over for the prov, but went really well for the gouda. Next time I would like to use alder wood if I can get some. It's a work in progress, but I had really good luck on the first try, so maybe not!

 

[dledmo]

Practice makes perfect, and as long as you have fun it's all good.