Hey Everyone - Going to smoke cheese for the first time this weekend. I am in Michigan and the temps have been ridiculously cold around here lately. I have been reading a ton of posts about getting the smoker up to 80 deg and smoking at that temp. I have a Masterbuilt Sportsman Elite for the winter smoking and am afraid even on the lowest setting, I will be up around 100 deg. I have an AMNPS so this begs a couple questions.
1. Does it make a difference if I even have the smoker lit?
2. Can I just use the AMNPS or does the cheese need to be warmed up some to take in the smoke?
Any assistance would be greatly appreciated!
Thank you,
1. Does it make a difference if I even have the smoker lit?
2. Can I just use the AMNPS or does the cheese need to be warmed up some to take in the smoke?
Any assistance would be greatly appreciated!
Thank you,