Thread: cheese smoking
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Unread 01-30-2009, 05:48 PM   #7
willm
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Well thanks for the quick replies.

I do have 2 racks on my UDS so I'll try the ice method next time.

I read somewhere that I should leave one air intake cracked open a little ways, and then close the air outflow so as to keep the smoke inside. From that I take it that creosote isn't an issue with cheese as it is with meat?

(thanks, too, for the search feature how-to tip)
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