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Reply to "AmeriQue Smoked Cheese"

15 minutes after starting the smoker dense white smoke was pouring out of it I opened the door of the smoker and thick yellowish smoke poured out. As I put the racks of cheese into the smoker the wood chips ignited. I quickly closed the door and watched for the thin blue smoke and turned the smoker off.

I used a Maverick ET-732 remote temperature probe to monitor the temperature of the grills. The racks were in the high position. The cold smoke baffle was in the 4th grill (lowest) position, and the cheese was on the 2nd and 3rd grill positions. The smoker started out at 23⁰. In 1 hour the 3rd rack got to 73⁰ and the 2nd rack got to 53⁰
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