Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Default EZ Q or, why I only smoke one way now



>>
>> Your idea sounds interesting. Cheese is so expensive that it would be
>> cheaper to smoke them almost anything else as a gift!

>
> Yeah. Runs close to $4.00 per lb. depending on the cheese. Sis' and I
> made roast beef and brie sandwiches yesterday and paid $14.00 per lb.
> for the most delightful squishy runny brie! <drool> It was delightful.
> I'd probably do Jack, Cheddar and maybe some Parm' or other firm cheeses.
>>
>> To cold smoke, what are we looking at? 150 degrees or so?

>
> Or less! Anything low enough to keep them from melting! A cardboard
> chamber has been suggested. I can get thick styrofoam but am not sure
> that would be such a good idea.
>
> I guess it depends on the length of the conduit, and I could always ice
> it.
> --


I would say you should stay below 80 degrees.


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