I am thinking about smoking some cheese this weekend. I know the basics, low temps, etc. I will be using a horizontal offset.
I was thinking about doing a block of cheddar and a block of pepperjack, any other suggestions?
I have some apple and pecan wood, any preference?
I haven't smoked cheese yet so any other help/suggestions are appreciated.
I was thinking about doing a block of cheddar and a block of pepperjack, any other suggestions?
I have some apple and pecan wood, any preference?
I haven't smoked cheese yet so any other help/suggestions are appreciated.
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