It finally got cold enough to smoke a batch of cheese this winter in Texas. Here we have gouda, mozzarella, and cheddar. I used cherry wood to smoke them this time.
Vindii wrote:Looks good. How long do you smoke them?
Vindii wrote:That's a nice pit. Do you travel with it? Comps maybe?
salumi512 wrote:Vindii wrote:That's a nice pit. Do you travel with it? Comps maybe?
I'm more of a purist, but mostly I like to light a fire, throw on some meat, and hang out with friends.
salumi512 wrote:franyanne wrote:Wow very impressive, and I love your smoker, did you make it yourself, or did you buy it?
My pit is manufactured by Lyfe Tyme Pits in Texas. I love it as well.
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