96 is the lowest i can get my smoker to go amd still make smoke is this ok for cheese .im sure mozzarela is a no go but what about others
Do you have the smoke generator detached from the main unit?
That is the best setup and can be done with a cardboard box and aluminum dryer hose.
Different cheeses have different melting points.
umm i dont know if i can answer that.
u can use what is called a cold smoke adaptor and go lower temp.
U can also use ice in the smoker or
crack the door open a little
the cheese will still get plenty of smoke
Something like this.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/HomeNovember042.jpg)
here is my cold smoker from a cardboard box.
http://forum.bradleysmoker.com/index.php?topic=3263.msg127846#msg127846
Heres what i did and it worked great, had to crack the door a couple times to keep it at 80°F
(http://i995.photobucket.com/albums/af75/Keymaster_2010/002-44.jpg)