cold smoking cheese

Former Member

I just recieved the baffle for cookshack and would like to smoke some cheese[cheddar,swiss] this w/e. What temp should i not let it get over? What temp should i start the cookshack on till it starts smoking how much wood (there no such thing as to much smoke for me} i also read you should leave it in fridge for a day or two for better favor can it be in vacuum sealed thanks for your help i dont see much on meat can you cold smoke meat{ chicken,steaks,fish] then freeze for cooking later on or in stove thanks

8/9/1011:27 AM

Original Post

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