2 hours and 20 minutes with Bear Mountain cherry pellets in a 6” smoker tube, then removed and wrapped in butcher paper for 72 hours to mellow, then I’ll seal in bags with a FoodSaver and let age for 2 to 3 weeks before using to allow for deeper penetration of smoke flavor and more mellowing. Internal smoker temp never broke 70° F. Tasty! More to smoke in a few days, primarily cheddar.
by AngryTrunkMonkey
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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