With outside temps in the teens and 20's. What temp should you try to keep the inside of the smoker at for cheese ? Or doesn't the cold temp make a difference . I am new to smoking cheese and need some help. Thanks.
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Originally posted by beavercreek View PostWith outside temps in the teens and 20's. What temp should you try to keep the inside of the smoker at for cheese ? Or doesn't the cold temp make a difference . I am new to smoking cheese and need some help. Thanks.Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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I would say----From just above freezing to about 70° should be safe.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
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