has anyone ever tried this... and if so ,how was it... then what did you use for a marinate ... i have tried this before , but am looking at some different suggestions thanks every
one
There's a whole forum section on smoking Vegetables, Cheese, Nuts (http://forum.bradleysmoker.com/index.php?board=12.0). Plenty of threads in there with some good ideas. I know it has to be fairly cold or the cheese will melt during the process, so late spring is probably not the best time to try smoking cheese.
sorry about that i was wanting to know about smoking cheese after using a liquid marinade
thanks
I don't think a marinade would penetrate very far, but you may have some flavor on the surface, but neither does the smoke penetrate very deep. That is why when I smoke cheese, I use cheese with the most surface space. I generally will use 1 1/2" bricks of cheese, or cut larger blocks into that size.
ok thank you ... im gonna try this again .. i still do it a little different , but ill try and send some pics . thank you