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Author Topic: Then there was more cheese  (Read 4808 times)

Offline Stikmanfishin

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Then there was more cheese
« on: October 31, 2014, 10:53:39 pm »
I have been doing 2 hr of cold smoke with the Bradley cold smoke adapter. Works excellent. So far I have only used apple pucks. Everyone loves this stuff.
Has anyone tried any other flavor of smoke that they like for cheese?


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Offline pensrock

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Re: Then there was more cheese
« Reply #1 on: November 01, 2014, 05:05:59 am »
I use apple on most of the cheeses I do. But once in a while if its for me I will use hickory, oak or maple.
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Offline smoke em if you got em

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Re: Then there was more cheese
« Reply #2 on: November 01, 2014, 08:12:09 am »
WOW that's a lot of cheese
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Offline Jim O

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Re: Then there was more cheese
« Reply #3 on: November 01, 2014, 09:51:31 am »
Love my Hickory smoked cheese !!!
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Offline Salmonsmoker

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Re: Then there was more cheese
« Reply #4 on: November 01, 2014, 10:17:28 am »
Pecan is also very good with cheese.
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Offline tailfeathers

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Re: Then there was more cheese
« Reply #5 on: November 01, 2014, 11:43:53 am »

Quote from: Salmonsmoker on November 01, 2014, 10:17:28 am
Pecan is also very good with cheese.
x2


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Offline sage03

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Re: Then there was more cheese
« Reply #6 on: November 01, 2014, 02:49:01 pm »
X 3
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Offline uplandpointer

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Re: Then there was more cheese
« Reply #7 on: February 01, 2015, 08:17:15 am »
We have pretty much settled on Cherry for our go to smoke.
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Offline meyer lemon

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Re: Then there was more cheese
« Reply #8 on: February 01, 2015, 08:34:39 am »
Hard cheeses I use pecan mixed with a couple hickory pucks.  For soft cheese I like either apple of cherry.
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Offline dave01

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Re: Then there was more cheese
« Reply #9 on: February 01, 2015, 09:14:56 am »
We like hichory for everything
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