Smoking Cheese - BBQ Central

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Old 12-11-2008, 07:42 PM   #1
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From the book by Warren R. Anderson, He sez 80f with a ambit temp about 70f. I do cheddar around 90f in the gas pit.

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Old 12-11-2008, 08:15 PM   #2
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80 is good. 45 minutes to 1 hour. Fridge for a day and you got smoke cheese.
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