Wood for Cheese?

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oregon smoker

Smoking Fanatic
Original poster
Been gone awile and it is good to be back, finally relocated and the smoker is up and ready to run. this might be a open ended question but who has an opinion on their favorite woods for various cheeses?

thanks for your imput,

hickory and apple for harder cheeses.

I like alder and chardonnay vines for soft cheeses.
Last edited:
I really like Apple and Pecan for cheese. I have also used wine barrel and whisky barrel too with great success
I use apple. cherry, and and peach.
@mole177, I look forward to hearing how that turns out. I have been trying to experiment with some new wood and that was one I was kicking around.
 Thank-you all for your imput,

Apple seems to be to be the vavorite. a soft cheese such as Blue or Gorganzola the same or a heavy wood? the group that took my old (500lb)smoker have since become world famous for their smoked blue cheeses but alas do not want to share. i am patiently waiting (not) the delivery of the Magnum Pig smoke generator (thanks to the review here) and ready to jump back into the hard cheeses (35lbs in the deep cooler) i will update as progress. the generator should be here on the 24th. my wife still does not understand how this is a gift for her......

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