Smoked Gouda

1. 1

   Start 5 briquettes of charcoal on one side of a large barbecue and wait until they are white hot.

2. 2

   Meanwhile, soak one handful apple wood chips in water.

3. 3

   Fill an aluminum roasting pan with ice, and put on the other side of the grill.

4. 4

   Put a piece of tinfoil over the ice, and lay the cheese on top of that so the cheese is slightly below the level of ice, making a boat with the tinfoil so that water cannot come inside.

5. 5

   Drain the water from the wood chips.

6. 6

   Add half of the wood chips, and put the lid on. Smoke for ten minutes, and then flip the cheese over and smoke for another ten minutes, adding more wood chips if necessary. Remove, and refrigerate immediately.

7. 7

   Notes:

8. 8

   Though I have found apple wood to be the best for cheese, you can use other wood, but it should be a light smoking wood such as pecan, or maybe maple. Mesquite, and Hickory are definitely not recommended as the smoke is too intense for cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.