Decided to try smoking some cheddar cheese on my MES the other day. The method I used was to cold smoke the cheese (not plugged in) and the outside temp was around 50 deg. I lit 1 piece of charcoal and once gray, placed it into a tuna fish can at the bottom of my smoker. I added apple chips and was able to get some thin blue, but it quickly turned white. I smoked for 1 hr. I must say this cheese was horrible and I threw it away. Wife said it stunk bad. I went to a smokehouse today and purchased a great tasting piece of smoked cheddar cheese and had to ask the smoker a few questions. I had explained to him how I attempted to smoke the cheese and his reply was that using that piece of charcoal had ruined the cheese.
This newbie needs to learn a lot.
BKOS
This newbie needs to learn a lot.
BKOS