For smoking cheese I usually use my A-maze-n smoker, put that in my propane or weber (either work); keep the heat off and let the gadget do it's thing. I usually smoke cheese with a mixture of orange (which he doesn't have anymore) and alder. Comes out great everytime. I also use it for cold smokin my trout apple and pecan or just apple for trout.
This guy that makes these is a good guy and provides good customer service. I've had my 6x8 dust smoker for a little over two years now and I love the dang thing. Link is below if anyone is interested in looking.
http://www.amazenproducts.com/default.asp
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"If you looked at the yeast under a microscope, you'd see lots of leather skirts, whips, & chains". ~Sam Calagione
Mountain Boxers Brewing
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