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Old 04-07-2008 | 12:41 PM
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jerseyhunter
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Joined: Feb 2003
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From: the woods of NJ.
Default RE: Smoking cheese
With Electric you can regulate the temperature more efficiantly.
I have the 20lb smoker from http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=232 I also have a charcoal kettle type which I use for fish or roasts . The electric I use for jerkey, sausage,pastrami,hotdogs and such. My next grill/smoker will be one with an offset smoke box as to produce more of a cold smoke.
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