3 CHEESE SMOKING

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Hawging It

Master of the Pit
Original poster
OTBS Member
Jan 1, 2019
2,827
1,713
Southeast Mississippi
Greetings fellow smokers! Since joining several days ago, I have seen several threads about cold smoking cheese. It made me curious and I studied up on it. Temps, woods, and time in the smoker. Well, I am giving the good ole college try today. Bought some blocks of good quality Colby Habanero, Colby Monterey Jack and Sharp Cheddar. I will post FINISHED PRODUCT photos in 4 hours. GOOD or BAD!!!
3 CHEESE.jpg
 
Looks good! How are you smoking the cheese?
In my Bayou Classic stick burner. Cowboy lump charcoal and apple wood. not alot of lump and wood in the box. Kinda different keeping the temp below 75 degrees but I am making it happen so far. LOL
 
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