Getting me a smoker! Clueless!

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12-17-2014, 08:02 AM

#11

BlackLab

Nontypical Buck

Join Date: Feb 2003

Location: Vancouver Washington USA

Posts: 2,913

I'm firm believer! Anything you can cook in an oven you can smoke in a smoker.

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12-22-2014, 01:59 AM

#12

Uncle Nicky

Fork Horn

Join Date: Feb 2010

Location: PA

Posts: 470

Quote:

Originally Posted by GPMD

Here's a quick question, I want to add some cheese to my summer sausage and snack sticks. I mixed cheese in with burgers last year and it totally melted out when cooked on my grill. Just discovered hi temp cheese and bought a pound for 8.99 as I expected to have to put sausage in an oven before I got the smoker. Now I'm wondering though, since I will be smoking the meat at a lower temp,is high temp cheese needed or does regular cheese hold up under smoker temps? It sure would save some money not needing the hi temp

Stick with the high-temp cheese for ANY product that goes into your smoker, even if you are smoking at lower temperatures (typically 150-165 for sausage making). Normal cheese may not "escape", but will melt...the taste will be there, but you won't get the "chunks" of cheese that you're probably looking for.

Last edited by Uncle Nicky; 12-22-2014 at 02:02 AM.