Cold Smoking On A ProQ

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Re: Cold Smoking On A ProQ

Post by ILBBQS.com on Mon Jul 28, 2008 1:53 am

Roxy wrote:A lot depends on how smoky you want the cheese. Trial and error will tell ya when it comes to cheese. As for Salmon, I have not tried cold smoked salmon as of yet.

Cheese is definately on my list now. I think I'll have to do some research on the salmon...smoked salmon is one of my favorites!

Thanks!

Carpe 'Que,
Jim Rhino

Illinois BBQ Society
Uniting BBQ Enthusiasts in Search of Excellent 'Que!
Members in 10 U.S. States and 2 Countries...and Growing!
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