wittdog
Master Chef
Well I’m trying Puffs Smoked Cheese. I put the cheese in the Freezer for about an hour. I grabbed a couple of lit coals from what was left after I grilled some steaks. I put the coals in the firebox and put a stainless steel bowl full of hickory sawdust on top of that. I also placed a heavy cast iron skillet on top of my firebox. (After Allison’s thread about cooking on top of the firebox I have done some experimenting. And found that a pan on top of the firebox, at least one my size tends to conduct a lot of heat.) I was hoping that the heat would transfer to the cast iron and I would have cooler smoke. Its working the temp in the cooking chamber is at 100* and the outside temp in Buff. Is 70-80*. Ideally I would have liked to get the chamber below 90* but considering the outside air temp I’m happy with my results so far. I think I’m going to smoke it for about an hour and then pull the cheese off.
Does anyone know the temp that cheese melts at? The question is for another project.
Does anyone know the temp that cheese melts at? The question is for another project.