Whats the best cheese

[Salmonsmoker]

OK, I  have my Swiss and Cheddar, now how thick should it be cut? I thought 3/8 or so. Cheddar is in a 4x4x1.25 and the Swiss is in a wedge.

Thanks
Greg

I try to stay a max of 2" thick. Any thicker and the smoke has trouble penetrating fully.

[tailfeathers]

I do the same. A lot of the cheese I smoke is in 2# blocks, I quarter them before smoking.


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[pensrock]

I cut everything into one pound chunks. I smoke over 100 pounds a year and it works well for me. I never had a complaint about not getting smoke to penetrate to the center.  :)

[pokermeister]

No one mentioned velveeta cheese- it also makes a great smoked velveeta and rotel dip.