I got myself a little gift of an a-maze-n 12" tube and i want to smoke some cheese.I bought myself a couple of 450g bricks of cheese(not very thick,maybe 3/4"-1" thick) which i will cut down into 4"x4" blocks( mature cheddar,marble ,mild cheddar and monterry jack with jalepeno .
My first question would be how to long to smoke them for?
My second question is has anybody ever used a kamado as a cold smoker(i have a heat deflector bowl which i can load with ice)?Or would i be better using my pellet grill(im worried about no airflow when its not turned on with the fan)
My first question would be how to long to smoke them for?
My second question is has anybody ever used a kamado as a cold smoker(i have a heat deflector bowl which i can load with ice)?Or would i be better using my pellet grill(im worried about no airflow when its not turned on with the fan)
Comment