And its getting warm out. I dont use ice when smoking cheese, creates moisture.
Apple smoke on some.
swiss
cheddar
horseradish
pepperjack
muenster
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20cheese/deccsch.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20cheese/dechsmok8.jpg)
Looks good!!
Honestly I have smoked quit a bit of cheese in the Bradley and have never used ice or any thing. I try to do it in cooler qoutside temps and always set pid to 90-100 If the SG don't bring it up the pid will. And cheese comes out great. Smoke 1-2 hours depends on type. If it tends to try and go hotter on you. Just pop the door for a minute to let meat out. Hardly ever have too though.
I dont use any PID power when i smoke cheese.
mmmmmmmmmmmmmmm,,,,,,,,,,,,,,,muenster
Looks good Rick, whats DEC?