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I have a question pertaining to some cheese that I cold smoked, I usually smoke my cheese in cooler temps but my son came up from Boston and put a major assualt on my supply, so I purchased a bunch of Cabot cheddar and smoked it this past wekend and when i went to remove the cheese from the...
I love to smoke cheese and I have Todd's AMNPS designed for either pellets or dust. I've only used with sawdust, I currently smoke my cheese in a XL Big Green egg with the tray under the grate, which appears to be about 12 to 14.inches below the grate, to get the yellowish color on my cheese I...
Just joined today, I'm a 57 year old that loves to BBQ, I currently have XL Big Green Egg, am looking to purchase a Oyler Little Red Smokehouse if the price is right, just sold a Klose Backyard Chef model and either will get another stick burner trailered or the Oyler and put it on a trailer. I...