After a nice, successful pulled beef smoke a couple days ago, I want to do some cheese for the holidays. I have a couple lbs of sharp cheddar, white cheddar monteray jack/pepper. I'm using my MES 40 for a cold smoke for the fiurst time. I have the AMZNPS for it, so my plan is on using hickory pellets. I'll pull the chip chute all the way out and take out the smoker tray in the MES. SHould go for like 3 hours? Will that be enough smoke, or should I light both ends of the AMZNPS? Anything else I should consider?
Edited by wbrian - 12/15/11 at 6:27pm