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I have this Pit Boss grill/smoker and have done cheese twice and both times were successful. It has the ability to cold smoke things like cheese by way of a connecting tube between the two sides. I put the cheese in the grill half on a wire rack, fire up the smoker at 180°-190° and open the gate allowing the smoke to enter but not the heat. An endeavor much more suited on a nice cold day and nothing I’d try in the summer. Also make sure you use a good firm cheese because until you get the feel for things, which I’m still learning, no need to make things more complicated.[ATTACH=full]559836[/ATTACH]
I have this Pit Boss grill/smoker and have done cheese twice and both times were successful. It has the ability to cold smoke things like cheese by way of a connecting tube between the two sides. I put the cheese in the grill half on a wire rack, fire up the smoker at 180°-190° and open the gate allowing the smoke to enter but not the heat. An endeavor much more suited on a nice cold day and nothing I’d try in the summer. Also make sure you use a good firm cheese because until you get the feel for things, which I’m still learning, no need to make things more complicated.
[ATTACH=full]559836[/ATTACH]
