So I built my own cold smoking attachment for my refrigerator conversion smoker. Fired it up for the first time and smoked some cheese on Wednesday. My temps never got above 60 degrees. Is this too cold for smoking cheese? I didn't know if there was such a thing. Maybe you need to warm the cheese to get the best smoke penetration.
Either way I smoked using some Trager hickory pellets I had laying around. I'm thinking hickory may be too strong for cheese. Any input?
Thanks
-Josh
Either way I smoked using some Trager hickory pellets I had laying around. I'm thinking hickory may be too strong for cheese. Any input?
Thanks
-Josh