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Cheese smoking Temp

post #1 of 3
Thread Starter 

I have an electric vertical smoker.  I can adjust the temp between 60-250 degrees.  Is smoking cheese in that 65 degree range to hot?

post #2 of 3

 65 is just about perfect.  In any case keep temps below 100, but cooler the better

post #3 of 3

Cheese smoking is typically a cold smoked process.  Meaning you do not use the heat from the smoker, but only from the smoke generator.  Are you using a AMNPS or AMNPT ?   If not, consider

buying one.  Here's a link.  You'll never look back once you've tried one of these for both your cold and hot smoking application.

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