Thread: Smoked Cheese
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Unread 01-03-2013, 01:23 PM   #3
buffalotom
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Join Date: 12-14-11
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I enjoy smoking cheese on my pellet pooper. My favorite cheese is cheddar. For pastrami most people prefer Swiss. As far as timing I try and smoke it for at least an hour. The big thing is to keep the temp as low as possible. I won a Mak grill. The smoker box on it is usually 100 degrees colder than the main box. Some people have used ice in the smoker to keep the temp down. As far as pellets everybody has their favorite. I like hickory. I would stay away from Mesquite. Too harsh a flavor for the mildness of cheese. IMO, Good luck with it.
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