erazz
Fire Starter
- Jul 27, 2015
- 42
- 11
What’s everyone go to smoke flavor?
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Go to smoke
- Thread in 'Smoked Cheese' Thread starter Started by erazz,
- Start date
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- Jun 13, 2017
- 11,496
- 13,457
Really depends on what I am smoking. Poultry and pork is apple and / or cherry. Beef I do oak or hickory. EDIT I should learn to read lol, I can’t comment on cheese as I’ve not done any yet. ;)
- Sep 15, 2012
- 18,097
- 15,075
Apple or some other fruit wood for cheese.
Chris
Chris
erazz
Fire Starter
- Jul 27, 2015
- 42
- 11
Your rangers will be coming to town on the 5th, will be there
- Jan 14, 2014
- 7,486
- 4,153
I use hickory on just about everything
kruizer
Master of the Pit
- Sep 7, 2015
- 2,694
- 1,385
Cherry for poultry and pork and oak or mesquite for beef.
- Jun 23, 2012
- 3,971
- 1,698
apple for me, especially with mild cheese.
bill ace 350
Master of the Pit
- Dec 28, 2013
- 2,184
- 1,887
apple or hickory, sometimes 50-50 mix for cheese
- Dec 1, 2019
- 4,330
- 5,857
For cheese and butter, I like the A-Maze-N Pitmasters Blend sawdust.... so that's Hickory, Cherry and Maple.
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