In April of 2015, I bought a Char-Broil brand cabinet smoker. I have thoroughly enjoyed using it!

Right now, (10:10 PM), the smoker is set up for cold smoking and I’m waiting for the smoke to start rising in the box. I’m about to smoke some Gouda, cheddar and Swiss cheese.

On the smoking rack.


Moisture laden smoke falling from condensation drip leg. This initial heavy smoke is a result of the moisture in the wood being steamed out.


When the wood dries, the dry smoke begins to rise inside the cabinet.


The thin, dry smoke rises in the cabinet and the cheese begins to take on the flavor.


When the cabinet temp…


matches the ambient temp…

you know you got it goin’ on!


About Jim

Retired from industrial construction and livin' the dream in the mountains of Virginia.
This entry was posted in RECIPES. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s