With the weather being perfect for smoked cheese I decided to do some got Swiss, pepper jack, cheddar, charcoal, wood (apple, hickory, maple, cherry, and sweet combo wood). Grill is all clean and ready to go.
Then I remembered
I never did smoked cheese
. Can someone give me an idea on how long and temp I should attempted to keep the grill at.
Any and all help would be appreciated.
Thanks Shoestringshop