There have been some great cheese smokes posted lately so I figured I would take advantage of the weather as well
I smoked a block of habanero cheddar. This cheese has a serious kick and I figured it would only get better with a little smoke. I also smoked some regular cheddar and some monterrey jack
I burned RO lump and pecan chunks in the offset and kept temps between 75 and 90 degrees. If the temp got a little high I just opened the lid for a moment and let a little cool air in.
All done
The picture doesn't quite do it justice, it had a nice color change and a great smoky smell. I can't wait to see how the flavor is after a few days in the fridge.
I smoked a block of habanero cheddar. This cheese has a serious kick and I figured it would only get better with a little smoke. I also smoked some regular cheddar and some monterrey jack
I burned RO lump and pecan chunks in the offset and kept temps between 75 and 90 degrees. If the temp got a little high I just opened the lid for a moment and let a little cool air in.
All done
The picture doesn't quite do it justice, it had a nice color change and a great smoky smell. I can't wait to see how the flavor is after a few days in the fridge.
Comment