- Joined Jan 31, 2011
Well i usually smoke meat pork,deer,beef,fish but always wanted to do cheese since i love it and love the smoked cheese i buy at the stores. I built my own smoker, wood fired traditional,indirect heat i can keep the lower part around 50 degrees or so i think ill be alright there.so i guess my questions are what woods and cheeses are the best? Any input would be helpful as this will be my first with cheese!!