It is something that I recommend you try but do it on a very cool day at your house. I like my temperature to be close to freezing that way I'm pretty sure the cheese won't melt.
Smoked a batch of Gouda today and the Amaz-n-Smoker worked perfectly in the KK. Here is the cheese on a cookie rack and just put on the upper grill-
After about 5 hours of smoking with cherry and apple pellets and chips it looks like this-
It is now in the kitchen awaiting cooling in the fridge and then vacuum sealing. It should make for some tasty Xmas presents.
Wilbur, I'm glad your big rib cook turned so well. Things look very tasty indeed. I know what you mean about the lighting this time of year. It's starting to get dark before 5 PM these days very soon we will be on the turn around.
I know I like toasted marshmallows so it sounds good to me. I'd make sure that the marshmallows were slowly toast so that they caramelized and didn't burn. It would be worth a try I think.
I will write the recipe up and post it in the recipe section in the next day or so.
After much thought and taste I really don't think this marinated chicken is the way to go, the problem is the marinade it is too sharp because of the vinegar. I think next time I'll do a more standard marinade.
Tony, that steak looks lovely. I'm glad some one made those salted chives. I kept putting mine off and now the chives are down and out for the winter. I do have some left from last year though but not a lot.