What to put in the smoker this weekend?

[Hummer]

Fun fact of the day: Smoking cheese can make you cough.







Smoking pepperjack, cheddar and mozzarella with apple chunks and wine barrel chips at 90F. Ice tray below the cheese keeps it from melting. All is now vacuum packed to age at least 3 weeks to infuse the smoke throughout the cheese blocks. It's a first time experiment using 6 lbs. of WallyWorld cheeses. We also cold smoked 2 lbs. of cream cheese. Added a little more heat to smoke a moose sirloin. Sliced the moose thin over salad this evening along with smoked cream and salmon gravlax on crackers.

It all goes perfectly with my 2012 Cabernet Franc, aged to perfection.