Cool out today, block temp will stay below 70F. Great conditions for a 2 to 4 hour smoke. I will post pics when done as well.
The worst part is pulling and sealing the cheese and waiting at least 2 weeks to taste it. But, if you do not wait, it will have an acrid edge.
Done 3.5 hours.
Last edited by mattw; 10-03-2020 at 07:41 PM.
What flavor/wood are you smoking it with?
[The Montana Gianni] Front sight and squeeze
50% hickory, 25% each of cherry and maple.
Makes me hungry!
Nice! I have done cold smoking with the Traeger by removing the rain cap and using some flex aluminum dryer duct to go to an old cooler I added shelves to. 6' of duct cools the smoke sufficiently to keep smoke temps under 70f.
I have a red tec smoker with a side box, we smoke a lot of cheese!
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