Smoked some Cheez-it crackers....

Discussion in 'General Discussion' started by jasonbgrillin, Jun 12, 2016.

  1. Applewood smoked, 15 mins on top shelf of MES. Turned out phenomenal!

    Wood chips were still good and going after I smoked the country ribs...so why not?

     
    mr t 59874 and millerbuilds like this.
  2. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Great Idea!  

    Did the consistency change?

    Smoke ON!

    - Jason
     
  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

  4. smokeymose

    smokeymose Master of the Pit

    Why not, indeed! Why waste that leftover smoke?
    The Mrs would be counting the beers left in the fridge.....
    :biggrin:
     
  5. No consistency change at all, Jason. They got a shade or two darker, but that's it. Came out hot and crispy. Ran the smoker at about 200 degrees for the first 5 mins then backed it down to about 120 after figuring I didn't want them to "overcook".

    I'd definitely recommend it. I did some Swiss cheese before this as well. Turned out good, but I'm not sure I like smoked white cheeses or not. I'll let it age, wrapped up for a week and taste it again.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Leftover Smoke? My wife sees this, I'll be smoking these and Goldfish daily!...JJ[​IMG]
     
  7. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Jason, That is great.  I will have to give it a try.  I do quite a bit of cheese as well.  I agree on swiss, but there are other white cheeses that are good smoked.  Besides Gouda I like to smoke string cheese.  Quite the treat!
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great idea!

    Al
     

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