I know many of you smoke cheeses, so have a question for you.
I bought 16lb of cheese in 2lb blocks.
The blocks are about 2" thick, so do you smoke them like that or slice them down to 1" thick?
I would think more smoke for smaller volume if 1" thick.
Oops, OK, two questions. How long do you typically smoke for?
I've gone 4 hours in past, and was not good. Started doing 1-2 hours and better, but not much smoke flavor.
Plan on testing the "Cold Smoke" mode on the LSG.
It fills the burn pot with pellets, then after ignited, it turns the fan off and lets the pellets smolder for and hour+ they say before dumping more in pot.
Will have a pan of ice over burn pot area.
TIA
I bought 16lb of cheese in 2lb blocks.
The blocks are about 2" thick, so do you smoke them like that or slice them down to 1" thick?
I would think more smoke for smaller volume if 1" thick.
Oops, OK, two questions. How long do you typically smoke for?
I've gone 4 hours in past, and was not good. Started doing 1-2 hours and better, but not much smoke flavor.
Plan on testing the "Cold Smoke" mode on the LSG.
It fills the burn pot with pellets, then after ignited, it turns the fan off and lets the pellets smolder for and hour+ they say before dumping more in pot.
Will have a pan of ice over burn pot area.
TIA