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Cheese in masterbuilt smokehouse?

post #1 of 10
Thread Starter 
Anyone try it at 100 F? Or is it best to pipe smoke to another chamber? I was thinking I could use flexible dryer duct pipe to a cardboard box.
post #2 of 10
Yes you can do that.

I used to do cheese and jerky in a cardboard box with a light bulb and a tin pie plate for wood shavings.
post #3 of 10
you can do it in the masterbuilt....but I did do the flex type pipe thing into my old big chief for a dedicated cold box!!!!
post #4 of 10
Thread Starter 
If i try to use the masterbuilt at 100 F will it even smoke?
post #5 of 10
If you can get it to heat the wood enough to smoke you are one up on meicon_cry.gif

You may get a little combustion on the initial heat up with wood chips already in place....If you close the top vent to hold the smoke in it might be enough for the cheese.

Personally I think it is very "iffy" but please post back if it works!
post #6 of 10
maybe if you use the sawdust......I've not had much luck keeping her to smoke below 150 to be honest.......but then again that's why I made the cold box and hook it up to the masterbuilt and run the mb at 220......
post #7 of 10

I just got through ruining a whole batch of cheese trying to smoke it in my masterbuilt smoker.i used the hickory pellets in a smokrpistol.it was a mistake,too much tar flavor.anybody got any advice for me,NEXT TIME!

post #8 of 10

Sounds like you were running too much smoke.  Should be TBS (thin blue smoke).   I would suggest apple as a wood to burn.  Yes, for cheese, Hickory would be pretty strong.

post #9 of 10
Arkinsawer, let that cheese mellow for at least one month. The smoke flavor will subside tenfold. I find this to be true no matter what kind of smoke/cheese is being used. A member by the name of Mr. T did a write up on it, I will see if I can find the link.

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post #10 of 10
http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view

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