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Thread: Cheese

  1. #1
    Join Date
    Jun 2008
    Location
    forks Washington
    Posts
    289

    Default Cheese

    Hello Everyone
    Today I did a brick of Monterey Jack and a Brick of Pepper Jack they turned out great I did them in the GOSM Big Block the Smoker did not get above 90 degrees I used Apple for smoke I tasted the Monterey Jack and it was Awesome I am going to Vac pack them and have them at Christmas time should be good


  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Now ya got me leaning toward smokin' cheese!!! Looks great!
    If you vac seal smoked cheese for a while it just gets better.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Looks great!

    I need to do some cheese too pretty soon for Christmas and New Years.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

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