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It failed...Got the temps just a hair too high and melted the cheese as it got a short smoke.

What were you using for a smoker, Rick? Color? What was the weather like, temperature, sunny, etc.?? I never tried to smoke cheese but have cold smoked lox and, back when I had enough teeth to chew it, smoked beef for jerky. I noticed that the sun shining on a black colored smoker can raise it’s inside temperature more than a few degrees.

For the lox, I salt cured a salmon filet and picked a cold (for Loosiana) day with the temperature in the 50s and low wind. I used my old (28 years this month) ECB-type smoker. I filled the water pan with ice, put the cured salmon straight from the fridge onto the top rack and put a smoldering chunk of wood in the charcoal pan. I had a handful of briquettes lit in my chimney and added chunks of wood on top of the charcoal to get them burning. When the smoke from the first chunk of wood almost stopped, I would remove it and replace it with a new smoldering chunk of wood. I suspect that the ice had all melted within the first half hour but the temperature at just below the top grate never got above 115 or 110 degrees in about 2 or 1 3/4 hours of smoking.

C.J.V. - might hafta try cheese this winter, me
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