I'm getting interested at trying my hand at smoking cheese. I'm not one to start asking questions without doing some research and reading first, so I've spent quite a bit of time in this section. The amount of information is staggering.
I have one question I can't seem to find an answer to. Where can I find a chart that gives me the ballpark melt temps of various cheeses?
Daytime average highs in the summer in my area (Floyd County, Va.) are in the upper 80s. My 44 inch Masterbuilt propane unit is under a cover on the deck, but not always in the shade. As the cabinet is black, I'm afraid the cabinet temp might be too warm for the softer cheeses, especially in the morning when the sun is hitting it.
If I can find some data on the melt points of various cheeses, I might can find something that will withstand the temps I'm dealing with right now. Come late September, early October, it'll be cool enough to smoke just about anything I wanna try.
Thank ya', fellas. I appreciate your patience and willingness to help me out. I'm doing my best to research this, but sometimes I run into something that requires my asking questions.