Made pork back ribs on the smoker on Thursday. Once the smoker had cooled down to around 100*, I threw a block of Blue Cheese on the rack, and a few small pieces of wood in the ash pile. I smoked the cheese for about 2 hours, then put it in the fridge for 30 mins to cool it back down. The ribs were fantastic, but the cheese...
This is the scond time I have smoked blue cheese, and it is amazing how the flavor changes.