- Nov 24, 2016
- 2
- 10
I have a question for you experts. I have a Traeger with a cold smoker attachment and live in Canada so high temperatures is not an issue. Has anyone tried smoking meat on the hot side and cheese on the cold side? I want to get the most out of my smoker but I am wondering if the "essence" of the meat (jerky to be specific) will ruin the cheese? I don't want to ruin a batch of cheese because I was trying to push the limits. Has anyone tried this before and what were the results?
