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  1. W

    Cheese smoking temps

    How low of a temp is still good for smoking harder cheeses? Using an amazin smoke tube in a upright smoker(off) im only getting 55 to 60 degrees. Is that warm enough? Or any tricks vent wise to get it warmer ( about 30 ambient)
  2. W

    Half of my venison jerky is gray?!

    First time for 2 things for me.. vertical smoker(used a smoke tube since running low temp) and marinating/ curing with a liquid mix(smokin gun from scheels) well my sliced deer came out good but probably a 1/3 to ¹/2 came out gray instead of dark red like normal!? Same dryness and still...
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