This week the podcast took a close look at adding smoky flavor to cheese. It’s called cold smoking and keeping a cool sub 90 degrees smoker is the key. Watch as GrateTV walks you through it. Subscribe Here
Smoking Cheese | How To – GrateTV
Posted on 02 February 2013.
About Bill West
Bill West a BBQ enthusiast and Country Music aficionado in Charleston, SC. You can follow him: http://twitter.com/BarbecueTricks http://www.youtube.com/user/BarbecueTricksLeave a Reply
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