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Unread 11-24-2013, 02:18 AM   #24
martyleach
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The softer cheeses seem to suck it up quicker and there is a lot variability between smokers. I , like Cowgirl (thank you Jeanie) have smokehouses that maybe require a longer exposure to the smoke. I may go 3-4 hours and then wrap the cheese in cellophane and let it settle in the fridge for 2 days. It is (IMO) not good right out of the smokehouse.
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Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

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