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I'm curious to know what cheeses everyone smokes together in a single batch... As in which cheeses do you find similar enough that you can smoke together in the same run.
And then what woods do you find best for each type of cheese?
Hello, I'm new to smoking cheese and planning to try for the first time. I have a Royal Gourmet electric smoker that I plan to use with a 12" smoke tube with no heat. I have been doing a fair amount of online research before I start and what I have found is that most say the smoke needs to...
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