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post #1 of 6
Thread Starter 

So after reading a bit on the cheese forum here, am I to understand that no heat smoking is ok for the long as theres smoke? I read anything under 90 is good but some will go absolute cold... True? Im planning to do some sharp cheddah real soon and I have a barrel smoker so it may be hard to maintain a cooler temp with smoke..

post #2 of 6

Most of us use the AMNPS to smoke our cheese.  It works amazenly well

post #3 of 6

get an amazen smoker, the easiest cold smoke you will ever do. i use mine for cheese, bacon, fish,eggs ect.

super inexpesive smoking accessory.

post #4 of 6

you can smoke cheese w/ a NEW soldering iron, a tin can, some chips and a cardboard box.

 I have done it a few times . Now i too have the amns and amnps . 

post #5 of 6
The guys have steered you right - either method should work well - just remember to wait the two weeks for it to cure
post #6 of 6

I've been using a Wood Burner, a deep coffee mug and an old beer cooler. Works real good. I just smoked 4 lbs yesterday with apple wood.

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