SMF Premier Member
- Joined Aug 17, 2016
So here's the run down. MES 30 with cold attachment connected by 24" pipe. Brought home 2" pieces of Swiss, Provalone, Cheddar, American & Muenster. Outside temps were in the 40's. Smoked for 3 hours with cherry chips. Put them in the fridge wrapped in brown paper for 24 hours then sealed them up. After 2 weeks in the fridge, we broke them open. Smells like smoke. The outside edge tastes smokey but the inside not at all. Seems as though, the smoke didn't penetrate. Any ideas as to where I went wrong?