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Cold Smoked Cheese
(Approximate cooking time: 20-45 minutes)
FlameZone™: Covered
NOTE: Smoking cheese is best done when the outside temperature
is below 80F
Ingredients:
1 block of cheese (semi-hard or hard cheese is recommended)
Aluminum foil
Preparation:
Start grill and leave set point on SMOKE
Allow grill to come up to temperature
Cut cheese into planks no more than 1–½” inches thick
Arrange on a layer of foil, cookie sheet or plate
Put in cold smoker box
Smoke cheese for approximately 20-60 minutes depending on the level of
smoke flavor desired
Carefully remove cheese from smoker box
Allow to cool
Cut into individual pieces
Store in an air tight, re-sealable bag in the refrigerator
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Содержание EP-429-2G
Страница 1: ...Front Cover...
Страница 9: ...6 BBQ DIAGRAM...