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I don't have any experience in smoking cheese other than what I just did and I have also read posts from guys that live up North that smoke with cabinet temps of 40 and above with good results. Being that we live where our outside temps limit us from cheese smoking I was trying to figure out a...
My smoke generator was adding too much heat into the cabinet and the temp climbed to over 100 degrees. So I put a pan of ice in my bottom rack to lower the temp and it made the cabinet temp fall to much so I used my PID to control the cabinet temp to maintain 85 degrees. This was my first...
I am in Boynton Beach and glad to be part of the group. As for smoking cheese, I did 15 pounds Oct 30. Had some sharp cheddar over Thanksgiving and I think it still needs another 5 to 10 days before it gets really good.
I am in Boynton Beach and glad to be part of the group. As for smoking cheese, I did 15 pounds Oct 30. I have a Bradley OBS and made a cold smoke adaptor. Had to put a pan of ice on the bottom rack to keep the cabinet temp down as it was 77 degrees ambient temp. With the ice in the cabinet...
I hail from Boynton Beach Florida and I am addicted to sausage making. I use a Bradley OBS for my smoker however I am planning to convert a proofer into a smoker so I can do bigger batches. My friend NEPAS turned me onto this site. Look forward to contributing what I can and learning new things.
I go by Sailor but that handle was already taken. I am addicted to sausage making. I guess that is the 1st step is to admit your addiction Looks like there are a ton of posts to look through to catch up. My friend NEPAS turned me on to this site.
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