Today seemed like a great day to try smoking some cheese. I knew my vertical gasser couldn't get cool enough, despite the single digit temps here in Wisconsin. I put my hot plate in the smoker and voila, temps consistently below 80*. Used cherry chips and apple chunks. Surprisingly the chips still caught on fire, even with the burner on low. I will stick to chunks next smoke. Ended up smoking foe about 3.5 hours since I had to start over with a new burn plate after the fire.
I smoked some Colby, white cheddar, Swiss, and pepper jack, and plan on letting it sit for about two weeks. Is it recommended to remove the rind befor eating?
I smoked some Colby, white cheddar, Swiss, and pepper jack, and plan on letting it sit for about two weeks. Is it recommended to remove the rind befor eating?
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