For the cheese heads

Cooler temperatures means that it is time to start smoking cheese.

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Nothin beats some good smoked cheese! Dave, you ever try smoking salt? Also a tasty endeavor!

One of my buddies gave me a baggie of smoked salt and it is very good.

that looks great!! have you had any luck with boiled eggs?? if so,what temps,if I were to guess,I would think the same temps as the cheese?

My first experience with eggs was in the shell, putting some raw eggs in the smoker. They turned out great but it was only a light hint of smoke flavor.

Using pre-boiled and peeled eggs would be very much like doing cheese. If you don’t have an outside the box smoke generator, try to keep the box temp 85 degrees or less. Have you ever seen the AMAZ-N pellet smoke generators. It basically allows you to smoke with pellets or sawdust and creates little heat gain in the smoke box.

I picked up some smoked pepper at the store this summer, very good. … rrr

I thought this topic was going to be about a different kind of cheese head when I opened it up… Go Vikes!

Nate Northup wrote:

Nothin beats some good smoked cheese! Dave, you ever try smoking salt? Also a tasty endeavor!

Smoked sea salt and peppercorns for the grinder! Mmmmmmmmm!

Trying to bring this back around to some cheese, here’s some of my smoked pastrami, smoked provolone and some sauerkraut.

I knew I should have taken pictures of my mac-n- cheese in a 12inch cast iron skillet. I went with a cremini mushroom and asiago, prevalone and parmesan cheese sauce from scratch with a bite of Serrano pepper. Smoked for an hour till aldenta pasta cooked to creaminess. Thought about adding meat but I wanted the cheese to shine, and that it did! Asigo is my favorite cheese, well, next to a good extra sharp chedder.

I mixed eveverything in the skillet topped with wheat panko bread crumbs and dabs of butter and asiago walked up to the smoker and the closer I got, shiat I aint going to fit! Well it just barely fit in my masterbuilt digital electric. Whew! and I was thinking of using the 14inch.

It’s 8:32 and that reuben is making me wish I hadn’t skipped breakfast today!