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Smoked Cheese Suggestions
In my Bradley smoker, I don't let it get above 75 degrees for the 2.5 - 3 hours of smoke time. A pan of ice in the smoker can help keep the temp down if needed, just make sure the pan doesn't overflow when it melts. Then I bag up the cheese and let it age in the fridge for at least a week to...- heavydlite
- Post #4
- Forum: Smoked Cheese
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New guy in Town
Welcome to the site. I have the 18.5 WSM and love it but at times wish I had the 22.5, for larger pieces of meat or more ribs. These units hold the temp well and don't use a ton of charcoal. Make sure you buy the Weber chimney to get the charcoal started quicker. I started smoking with...- heavydlite
- Post #2
- Forum: Roll Call
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Canadian smoker
Hello from Vancouver BC. New to the site but started smoking with my first Bradley smoker 11 years ago. Recently added the 18.5 WSM to my collection. This is a great site for tips and tricks - lots of knowledgable people here. Wish I would have found this site years ago.- heavydlite
- Thread
- Replies: 3
- Forum: Roll Call
