Low temp smoke question ? Help needed

Alton

when smoking homemade  sausage or cheese at a low temp (150-200 ). What is tha ratio chunks to lump? Usually when smoking brisket or butts I put three or four large chunks with a full box of lump for the 12hr plus cook? 

leo123

It's really hard to get the low temp for smoking cheese. check out this link. Hope it helps
http://www.nakedwhiz.com/smokedcheese/smokedcheese.htm

Cookinbob

I use and would recommend the Amaz N Pellet smoker for cold smoking.  Note that cheese takes on smoke easily, I would go light and not too long to start  I have seen a cold smoke method that uses 4 briquettes and thin splits of smoke wood.  You do not want heat, for sure do not "build a fire".  Google Cold Smoking Cheese, you will find something for sure.

SGH

Cookinbob said:

I use and would recommend the Amaz N Pellet smoker for cold smoking.  

This^^^^^^. The AMPS works like a dream for cheese. No chance of run away temps.