- May 26, 2008
- 50
- 10
Here is the deal I have an A-Maze-N-Smoker in the mail right now, and I bought hickory, cherry, maple, and mesquite dust, out of those 4 what's the general consensus on which has the better flavor for cheese? I plan on a 3-4 hour smoke for the duration, not sure if that has any affect on wood type. Cheese type: Sharp Cheddar, Gouda, Mozzarella, Colby jack. Thanks guys trying to get this right the first time. If you want post your mistakes....so I don't do them ;)