I'd like to try my hand at smoking some cheese, and figure cheddar may be the way to go for starting out. Can anyone give me some guidelines as to how long you keep it in (I know, depending on the size) - so I would say 1lb. block of cheese. How much wood do I use?
I'll be using my Smoken'Tex electric smoker, it has a cold plate I can use.
Thanks all!
I'll be using my Smoken'Tex electric smoker, it has a cold plate I can use.
Thanks all!