I am completely out of my smoked cheddar and getting low on the rest, so I decided to replenish
our supply.
Cut in half (not a good cutting job, too early in the AM
) and ready to put onto the Grid Iron.
Put in the Grid Iron with BBQr’s Delight Apple Pellets and a pan of ice. Outside temp at 7:00 AM is
75 degrees.
2 hours later and they had as much smoke as I wanted to give them. Inside chamber temp when
I pulled the cheese was 91 degrees.
Vacuum sealed, after letting it rest for 2 hours, and will be waiting impatiently for the next month
to sample!
