Originally Posted by QSis
LOVE the idea and I'm definitely going to try it! I will use my charcoal kettle instead of a gas grill and will use wood chips instead of pellets.
I've smoked cheese before, using 2-3 Kingsford charcoal briquets in my smoker, in March, in an effort to keep the temp inside my smoker lower than 100 degrees (above which, some of the cheese starts to melt). It's a pain to do it my way.
THIS way looks great!
Home-smoked cheese tastes delicious!
Can you believe how simple this is!!!! We were discussing this very video y'day on several of the bbq forums I frequent and we all agreed....."DOH!!! Why didn't I think of that?
You know, as well as I do, all the elaborate set ups we've gone thru to smoke cheese, etc and then this simple method
Btw, take heed to the video when it sez to use a NEW soldering iron
, not an old one with all the left over lead thats on it.