Cold smoked cheese

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Re: Cold smoked cheese

Post by SVonhof »

Yeah, I don't bother unless it is in the 50's or less. Another thing I have heard is to get a large bowl and fill it with ice and some water (just ice isn't as good as ice and water and if you want it to get below 32°, you can add some salt as I saw on Mythbusters one time) and put that in the smoker to lower the internal temps. Next time, try it and see how it works!
Scott V.
My gear: Weber Genesis EP-330 (gas grill), UDS, MUDS/Weber Smokey Joe, Weber 22" kettle, Camp Chef 30k BTU burner
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