Originally Posted by JP7794
Not even if I am "cold smoking"?
Seriously JP ...from someone that cold smokes on a regular basis we don't cold smoke at 32 degrees
LOL, you know the average cold smoke is in the 50-80 degree range at ambient temps. I never knew a block of cheese that can accept smoke in a frozen state.
You know what i meant by calibrating at hot cooking temps....just trying to help you