Pics-My first Cold Smoke- Cheese

padrefan98Member

The Cheese I used.

The Ice tray and Modified baffle. I triple wrapped one of my trays in HD foil.

In goes the cheese. Nice fit.

Set at 225* with 4 oz of hickory. Plenty of smoke started after 5 minutes. Shut off after 10 minutes. I let it set for 1 hour. Temperature on the cheese rack never got above 105*.

The finished product. My favorite out of the box was the sharp cheddar. After 24 hours in the fridge the Pepper Jack was the best!

5/17/113:49 PM

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