Wednesday night cheese smoke

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
That's a nice looking load of cheese. I've found that the cheese takes the smoke really well between 60-70 degrees. I've smoked it much cooler than that but the smoke seems to penetrate better when the cheese sweats just a bit.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky