So I was going to do the ice method, but it seems everyone has turned onto q-mats, their website shows a supplier here in the great white north but they list frogmats not q-matz.
anyhow, from a bit of tired reading I see you can smoke upto 150 without a melt.
any tips, pointers, times, woods etc? would I put water in the water tray still?
Using an electric smokemaster for this one
I'm starting with some mozzarella and some medium cheddar
tomorrow I think I am going to speed off to the 'worlds largest bbq store' conveniently located about 30 minutes from me to grab a mat to start my cheese smoking.
input is appreciated as always!