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post #1 of 4
Thread Starter 
Hello from Oklahoma. I'm a volunteer firefighter and an EMT. I'm new to smoking only been doing it about a month. I have an electric smoker for Christmas and want to smoke everything in the world lol. I just built a cold smoke box to smoke cheese and am planning on smoking salt soon. Any advice on would be very welcome.
post #2 of 4

Welcome to the site and to the smoking hobby.  Congratulations on getting your new smoker.


In my experience at smoking cheese I've learned that it is essential to keep your smoke chamber temps below 80*.  (The cheese starts to melt and "slump" between the grate bars above 80*).


I haven't tried smoking salt yet.  I believe that I've read that most folks put the salt in a pan.


Let us know how your smoking projects go.

post #3 of 4

Welcome to SMF!


Congrats on the new smoker!



post #4 of 4
Welcome from SC. It's really good to have you on this great site. Congrats on your smoker and thank you very much for your service to your community. I'm an old tail-board guy too.
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