This seems as good a place as any to record my cheese smoking experiments.
Charcoal: 6 briquettes
Wood: 1 hickory chunk and a couple of handfuls of hickory chips
Wind: Calm (more or less – it is Kansas, after all)
Cheese: Tillamook Sharp Cheddar (I could get other sharp cheddars a bit cheaper, but I’m sentimental. I’ve actually been to Tillamook. No other real reason.) White Cheddar Chipotle. These are our regular, every-time cheeses. Tonight’s new attempts are Gruyere and Havarti Dill.
Results: The sharp cheddar and chipotle cheddar turned out good, as usual. I probably should have saved an unsmoked piece of the Gruyere and the Havarti Dill, as I don’t buy either on a regular basis and have nothing to compare them to. The Gruyere seems kind of bland. I’m not sure whether the smoke helped or hurt, and I might try it again. The Havarti Dill sounded like a good idea, but I won’t do it again.