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First batch of smoked cheese.

Got my SM025 yesterday, seasoned it today.

Got two pounds each of provolone, swiss, american and mozzarella. Followed the directions that came with the cold smoke baffle and everything worked beautifully!!! All the cheeses were awesome except the Swiss, it wasn't a good match with the hickory IMHO, will try swiss with other types of wood. Internal temp of smoker never went above 58 degrees.
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