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Reply to "Cheese"

Use the baffel and put ice in a pan on top of it, close the door and let the smoker cool down as much as you can. Smoking cheese is best done on cold days. Use very small wood like sawdust or samll chips. Turn on the smoker to any temp you want like 250. When you get a steady stream of smoke turn the smoker off and put your cheese on the racks. If (when) the smoker gets to about 90-100 degrees inside, open the door and let it cool down or your cheese will melt. If you need to... remove the cheese, recool the smoker and repeat. I try to get 3 cycles of this proceedure. Usually after the first cycle I can get a pretty good smoke stream without too much hassel. Afterward wrap your cheese in foil and refirgerate over night. Hope this helps. For me its pretty much a half day deal and you have to baby sit it to.
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