Ducaticraig
New member
Rick, I've been reading some forum posts and was under the impression there are many who smoke cheese for 2-3 hours and then let it rest for 2 weeks in the fridge. I'm sure there are many different ways to cold smoke cheese but you mentioned you smoked yours for 6.5 hours. Was that with the MAK on in smoke mode and the pellet tube? Just curious to know because I just smoked my first batch of cheese for 2.5 hours with the MAK 2 Star in smoke mode and have been waiting 5 days of the 2 weeks to try it. Now I'm wondering if should have smoked it longer? I smoked Cheddar, Pepper Jack, and some other white cheese, Colby. I guess I will know if I smoked it long enough in another week or so. Thanks Rick
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