
Originally Posted by
bigwalleye
After letting the cheese sit in the fridge overnight, I unwrapped all the packages and wiped off the excess moisture, and what came off on the paper towel as a very little bit of what appears like fine black soot. I re-wrapped the cheese and put it back in the fridge. I tried the smoked string cheese, and the flavor is certainly there. I smoked 18 minutes at 150, 4 oz apple wood, and left it in the smoker for 1 hour
Notes for next time: 1. Let it sit at room temp first. 2. Less wood, 2 oz next time 3. Less time in the smoker, 15 minutes next time.