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Old 12-27-2012, 08:07 AM   #4
is Blowin Smoke!

Join Date: 01-01-11
Location: Southern NJ
Default Cheese

I smoke cheese for about an hour and a half using oak. Then it gets a rest in the fridge wrapped in plastic wrap for a few days. Then, take a piece out and sample it. You'll know if it needs more time.
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
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