Quote:
Originally Posted by T.G
I typically use sharp cheddar and alder. Of all the cheeses and smoke wood combos that I tired, it yielded the best and most popular results.
It's pretty easy to do. All you need is a tin can, a weller soldering iron (other brands seem to burn up under this misuse) and some wood chips. Clean the grates on the grill or use pastry cooling racks to hold the cheese above the grate and load the can, stuff the iron in it, put it down at the bottom, let it run for 1-3 hours depending on how much smoke it's making, how thick the cheese is and smoky you like things. After you pull the cheese off, cool it down, then vacuum seal it and leave it alone for at least a week or so.
If you have any questions, feel free to shoot me a pm.
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wow great and inexpensive way to cold smoke. I have been dreaming of getting a MAK 2star but this will keep those dreams away for awhile.