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Post by hakovar on Dec 11, 2013 14:06:12 GMT -5
Has anyone had experience with smoking cheese with the Smokenator? Would like to give it a try. Thanx!
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Post by ncsmoker on Dec 14, 2013 23:25:59 GMT -5
It is hard to do, but I can get the SN down to about 130 to 140 by only adding 3-4 starting coals. Close up the bottom vent and top vents to about an 1/8". Depending on the cheese you are trying to smoke this may work. I am not going to guarantee any success as cheese smoking usually is done at a lower temp. You may try putting a pan of ice over the coals to further cool down the temp. I do this when I slow smoke salmon or bacon. Good luck I love smoked cheese also.
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Post by hakovar on Dec 15, 2013 16:22:00 GMT -5
Thanks. I'll give it a try once my SN gets here. Will probably have many more questions.
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