Hickory Smoked Swiss Cheese
|Wisconsin swiss cheese||1⁄2 Pound|
1)Using the manufacturer's instructions, ready the smoker.
2)Keep the charcoal coal pan two-thirds full. Let the coals burn and ashen.
3)Scatter coals with hickory chips over it.
4)Keep a water pan with hot water ready.
5)Transfer the pan on rack using pot holders.
6)Upon a large aluminum foil, place the unwrapped cheese. The foil must be large enough to cover the cheese.
7)Fold up the foil a bit but not covering cheese entirely.
8)Close the smoker and smoke cheese for 20 minutes.
9)Remove the smoked cheese from heat and immediately chill in the refrigerator for 30 minutes.
10)Serve cheese at room temperature.