Cheddar smoked in a BBQ or smoker
Ingredients: [‘cheddar cheese’, ‘wood chips’]
Quantity of Ingredients: [“1 lb cheddar cheese”,”2 cups wood chips (hickory is common, I prefer maple)”]
Number of Servings: 16
Steps: [“It’s very important that you not allow the temperature of your smoker or grill to rise above 90 degrees. Otherwise the cheese will start to melt. In the summer I end up putting a bowl of ice in the smoker to lower the temperature.”, ‘Start a small pile of charcoal briquettes.’, ‘Cut cheese into 4-oz cubes (a pound of cheese makes 4 cubes).’, ‘Using a smoke tray (or metal bowl) place 3 briquettes in your tray and place a small handful of wood chips on top.’, ‘Place in a smoker or covered grill along with cheese. Leave for 20 minutes.’, “Remove smoke tray, take out the charcoal and place back in your pile of charcoal and replace with 3 fresh briquettes and another small handful of wood chips. You can re-use the old chips if they aren’t blackened yet, otherwise get rid of them.”, ‘Continue refreshing the charcoal and replacing the wood chips every 20 minutes for a total of 4 hours.’, ‘Remove cheese from smoker and refrigerate in a zip-loc for about a week to allow smoke flavor to mature.’]