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Smokin Cheese

post #1 of 2
Thread Starter 

Being the old guy newbie to this forum Ill give my experiance with smoking cheese.


Mozzerella, Chedder and Gouda have been the best.


I used a vertical water pan smoker. Fill the water pan with ice. Fire pan just enough briquets to smoke chips, not letting temp get over 75 degrees.


With the smoker I have now thats impossible so I use a stainless steel mesh tube my bro in law made. Fill it with chips or pellets, fire it up and you get smoke without a bunch of heat

post #2 of 2

The AMNTS, and the AMNPS  are what most fols around here use for cold smoking.

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