Well, Light the Coals and Cut the Cheese!

This was my first foray into "cold smoking."


I ordered a new device for my smoker called the A-Maze-N-Smoker http://www.amazenproducts.com and tried it out on all sorts of different cheese that I picked up at the grocery store.  The system uses a blend of sawdust to give a very slow burn (almost a "smolder") with very low heat.  I smoked these for about 6 hours with hickory wood sawdust, and the temperature in the smoker never got above 75º.  It has to stay below 90º or the cheese will start to melt, so I have to figure out a way to keep the food cool for 6 hours or more if I try this during the summer months.


You can see the whole process and more pictures at the forum link below. 


Well, Light the Coals and Cut the Cheese! - SmokingMeatForums.com Community