Posted by Mike on June 28, 1998 at 04:23:48:
In Reply to: Re: Cheese Making Recipes and Cold Smoker Instructions posted by Larry Maxwell on June 23, 1998 at 19:26:32:
I use a commercially available smoker, slightly modified, to
cold-smoke cheese. I put a couple of wooden braces across
the top of my top loading smoker, and put the grill bracket
on top of that so the drip pan is a few inches above the top of
the smoker. I just use the box the unit came in, placed upside
down over the top of the grill bracket-- and smoke the cheese for
about an hour and a half. One thing is important: let the cheese
sit out in the open air for about twenty minutes before you wrap
it- this lets it harden a little and it will tend to last longer
in storage.