I stuck to about 2 hours, 1 piece of cheddar really took on alot but that's all good!
I vote 1 more hour.
I stuck to about 2 hours, 1 piece of cheddar really took on alot but that's all good!
Hey bro, i'm up for a challenge!January
feb
March
April
May http://www.smokingmeatforums.com/t/140450/mules-smoked-cheese-in-the-deluxe-uds-with-amnps
June
July FYI's 100 deg cold smoke
Smokin @ 80-85 it did take on good smoke, it smells fantastic!I vote 1 more hour.
You take the challenge I'll take theHey bro, i'm up for a challenge!
Dang, i just got voted out...going back in!I do my cheese for 3 hours. Another vote for 1 more
Actually i did put in in the fridge before i got talked back to putting in back in the smoker...it did cool it off.I have done cold smoke where i Had to put it in the fridge 30 min then in the smoke 30 min and so on.
Pier pressureActually i did put in in the fridge before i got talked back to putting in back in the smoker...it did cool it off.
Actually i did put in in the fridge before i got talked back to putting in back in the smoker...it did cool it off.
It puts out a very good amount of smoke...if i want it drifting in like the amps i'll take off my air hose but rarely do that.Really?