dsskid
New member
- I have the #1, and the cold plate. Looking to do my first cheese smoke, but I have a lot of questions, so thanks for your patience.
[list type=decimal] - So I put the cold plate on the rack closest to the chip box correct?
- Which side up, if it matters?
- On top of the cold plate, I fill an aluminum lasagna pan (1/2 tray size) with ice? Will one pan last the entire smoke?
- What temp do I set the smoker to?
- I'm aiming for an internal temp of 65-80?
- Use my maverick probe to measure smoker temp, not cheese temp, correct?
- How long should I smoke it for as to give a nice smoke flavor, but not overpowering?
- Should I use chips or chunks? How much?
- The flavors I have are Apple, Cherry, Hickory, and Misquite. I know it's personal preference, but since I never smoked cheese I don't have a preference yet, so which is most pleasing to the majority?
- Can I mix cheeses? I'd like to do chedder, gouda, swiss and Mozzerella.
Sorry for so many questions, just trying to achieve a decent level of success on my first cheese smoke.
Thanks in advance for the advice and patience.
John
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