Thread: cheese smoking
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Unread 01-30-2009, 05:34 PM   #6
Meat Burner
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willm, I smoke cheese all the time if it's cold enough outside. My drum has two racks so I put a pan of ice on the botton and the cheese on the top. 4-5 lit briqs, sliver of wood, and anywhere from 45 mins to 90 mins. Temps pretty much stay around 80 degrees. Swiss, Mozz, Pepperjack, all are great. The softer cheese will take smoke a little quicker. Keep experimenting!!! Good stuff !!
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