Hello everyone I have the BDS 4 rack just love it having fun trying my own marinades for wings & ribs good so far. not bad. I had 2 try 2 smoke cheese guess what happened you are Right it started melting through the rakes but I saved it HA HA.
Welcome Pacific Smoke,
Yeah, cold smoking is the way to go with cheese unless you want smoked fondue ;D. Actually that might be pretty tasty.
Welcome Pacific Smoke. Let's hear about some of those marinades you are coming up with.
Welcome PACIFIC SMOKE
And we would really like to see PICs of your smokes try this as a guide:
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
Welcome to the forum Pacific Smoke.
You might want to look into getting a Cold Smoke Adapter for the cheese and other items. Here's a post of my first cheese smoke. I left it in the fridge for over a month before cutting the cheese ;D
http://forum.bradleysmoker.com/index.php?topic=18373.msg222887#msg222887
Welcome the the forum!
Congratulations on your purchase and welcome to the forum...Enjoy!
http://www.susanminor.org
Remember we like pic's!!
welcome to the forum and enjoy
W E L C O M E to the Forum PACIFIC SMOKE!
Welcome to the foreum mr. Pacific smoke. where do you call home? on the Pacific coast i suspect.
Welcome Pacific Smoke, what part of VI are you from, we have a few members on the Island. Enjoy your smoker and have fun, everyone here is friendly.
Ross
Welcome Pacific Smoke!
Suggestions for cheese.
-use SG only
-choose a "cooler" day to smoke
-keep your vent open wide (mine's seized wide open)
-if box temp gets too high,crack the door open a bit,or add ice to the drip pan.
-don't be too anxious to taste test your smoke. Give it at least 2 weeks ,preferably longer,to age
-enjoy !
I speak from experience- my forst cheese smoke all ended up on the V tray!
Jim O
good to see another west coaster on the site. this is such a great place to spend your time.