It was nice and cool this morning at 48 degrees so I decided to get the cheese that I bought a few days ago smoked while the
weather was good. I am smoking Pepper jack, Swiss, Provolone, Colby and Monterrey Jack, Monterrey Jack, Picante Provolone,
Gouda, Colby, Extra Sharp and Sharp Cheddar. We love a variety of cheese in this house.
Ready to hit the Grid Iron.
Put onto the Grid Iron and I am burning apple pellets in the Amaz’n Tube Smoker.
I left the cheese on for two hours. Temperature stayed at 82 the whole time.
Vacuumed pack and into the refrigerator for a month’s rest.
Thanks for looking!