petecofishing1
New member
Hello: Been smokin but haven't been on the forum in awhile. Thanks to the good folks here on the forum have produced some tasty brisket, pulled pork, thanksgiving turkey, chicken and ribs. Looking to add cheese to the list. Have read thru many of the threads on cheese now have a few questions. See home depot has A-maze-n 6", 12" and adjustable size tubes and the maze. Suggestions on which to get? Does it matter? Also, have the 3D wondering how low temp can be set or what is used for a heat source? Seems that 50-80 is the prime temp window for cold smoking cheese? How long to smoke the cheese?
Thanks for your input. Jeff
Thanks for your input. Jeff