- Oct 19, 2014
- 13
- 10
So I'm a smoking Rookie in general have only done 4 briskets 3 chickens and 4 ribs. Would like to venture out and try some cheese. I have seen a couple of threads about this and have seen terms such as "cold smoke". Sorry but I'm not really sure what this means. I basically need a crash course on the cheese game. What are good smoking cheeses? How long? What temp? What is "cold smoking"? Any info will help and be much appreciated. Thanks