JJC-
I did 4 blocks, about 2 lbs each of non-aged gouda. I cold smoked for about 2 hours with light smoke, vent all the way open. I kept the temp at 65 by using a ice cream machine maker frozen insert at the botoom of the bradley. That part was great. No dripping ice or water to deal with. My family thought it was good, I guess I'm not a big gouda fan. I also made mozzerella. That I liked.
Gotbbq[^][^][^]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by JJC</i>
<br />Hi gotbbq,
I've done a couple of goudas, with good results. Might just be how much I like gouda, but can you tell me how you did yours and whether the gouda was young or aged??
John
Newton MA
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