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What Wood type for Cheese Smoking?
Using a cold smoker that attaches to a Masterbuilt digital electric, I smoked gouda and cheddar with hickory. Was my first try and smoked for too long....was too strong and a bit bitter on the first bite. Letting it sit in refrigerator for a few days to see if it mellows. Next try I'll smoke...- flrazorback
- Post #32
- Forum: Smoked Cheese
