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EGG Table Forum
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Salads and Dressings
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Smoked Cheese Question
I plan on smoking cheese. I've searched the forum finding that most everyone uses brickets. My question is can you succesfully use regular R.O. lump?
I use small to medium pieces of used lump (RO) mixed with cherry or apple wood for smoking. I have a 2 gal coffee can I fill a little more than half way up with lump & smoking wood. I light it in one spot and wait about 10 minutes before I put in the platesetter and drip pan half filled with ice.
I can maintain 100-150 degrees pit temp for 1-2 hours easily.
I did it with RO once, and it went well. Then I was turned on to using just wood chips inside a soup can with a saldering (don't know how to spell it) stuffed in. It causes the wood to smoke while creating minimal heat. Worked slick as heck.
This method, mentioned by Staci works great! :woohoo:
Thanks for all the responses. I'll give it a try.
The only fuel I use is wood chips on top of a soldering iron.
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I like using the chips in a can method too. Easy and works great.
Nibble Me This
Mr. & Mrs Potatohead
My set up is a "bean" can and a soldering iron...
Just like Stai and cookin biker!
Nothing fancy...The only hole I drilled was for the iron.
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