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Prospective Cheese Smoker (for starters)

post #1 of 4
Thread Starter 

Hi - I stumbled across the forum looking for information on smoking cheese.


I've been making my own cheese for about five years now and am looking to branch out into smoked cheese.  


We received a Cabelas smoker as a gift quite a few years ago. I'd like to dust if off and see if it will work for smoking cheese, and maybe meats.   I think we did use it once to smoke some salmon we caught in Lake Michigan. 


In any case, I'm going to head on over to the cheese section and see what's up.

post #2 of 4

You may want to look at getting an AMNPS for cold smoking.

post #3 of 4


texas.gif  Good evening and welcome to the forum, from a nice warm day here in East Texas. Lots of great people with tons of information on just about  everything.




post #4 of 4
Welcome to SMF! welcome.gif
We're glad to have you. The search bar at the top is your most valuable resource here. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
Always remember to have fun because it's not fun if you have to work at it.
Thanks for joining,
- Ryan
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