Cheese Temp

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

  1. trailsend

    trailsend Newbie

    My brother has gotten into making his own cheese, does not have a smoker.  I have a smoker and don't make my own cheese.  I have an electric vertical smoker with a temp range of 60-250 degrees.  Can you smoke cheese at 60-65 degrees or is that to hot?
     
  2. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Creating smoke at 60 degrees can be quite a challenge. 

    Most folks use an external smoke generator when smoking cheese.

    Do a search on the Electric Smokers Forum and you will find a wealth of knowledge regarding smoke generators.

    Good Luck,  John
     
  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

  4. trailsend

    trailsend Newbie

    Thank you.  I might have to get something figured out.
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Trail, I bought an AMNPS and some pellets for smoking cheese ,works very well !
     
  6. fpmich

    fpmich Smoking Fanatic

    I too, use the AMNPS for all cheese smoking.  It works great!

    60*-70- for smoking cheese also works for me.  You can smoke colder, but it will be a lighter smoke flavor after aging. 

    Smoke flavor is a personal thing anyway, so we all have our different times.  For me 3 to 5 hours is just right.
     

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