- Sep 3, 2017
- 1
- 10
Hey, I hail from Spnaway, Washington. I've been smoking salmon for years on a little chief until it died, my wife told me to gget a new smoker so i bought a Masterbuilt Sportsmans Elite. And of course the 1st thing thats gonna get smoked is some pink salmon I landed the other day. Since this is the 1st variable temp smoker I'm going to be smoking all kinds of stuff, and probably have questions about how to do certain foods. The 1st question I have is about cheese, the smokers lowest temp is 100° F, is that to high for cheese? Should I look at getting a cold smoker for that?
