Cheese smoking Temp

Discussion in 'Cheese' started by trailsend, Jan 8, 2015.

  1. trailsend

    trailsend Newbie

    I have an electric vertical smoker.  I can adjust the temp between 60-250 degrees.  Is smoking cheese in that 65 degree range to hot?
     
  2. bear55

    bear55 Master of the Pit

     65 is just about perfect.  In any case keep temps below 100, but cooler the better
     
  3. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Cheese smoking is typically a cold smoked process.  Meaning you do not use the heat from the smoker, but only from the smoke generator.  Are you using a AMNPS or AMNPT ?   If not, consider

    buying one.  Here's a link.  You'll never look back once you've tried one of these for both your cold and hot smoking application.

    http://www.amazenproducts.com/SearchResults.asp?Cat=12
     

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