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Hi Have smoked gouda and cheddar. I used a 12" tube and pellets -3 hours . Kept in bag overnight and sealed for 4-5 weeks. I came out awesome! Now I want to try some softer cheeses like provolone and mozzarella. What is the method? Less time in the smoker? Same? What about storage before...

Hi Have smoked gouda and cheddar. I used a 12" tube and pellets -3 hours . Kept in bag overnight and sealed for 4-5 weeks. I came out awesome! Now I want to try some softer cheeses like provolone and mozzarella. What is the method? Less time in the smoker? Same? What about storage before...

I was looking to do something similar for my 18.5. May I ask why you contoured around the body instead of just a straight channel? seems it would be easier to empty /clean / fill pan

Smoking cheese. 1st attempt. 12 in smoker tube filled with apple pellets. 4 lbs cabot cheddar 2 lbs gouda. Just put it in 10 minutes ago. It's about 34 degrees out. Crossing my fingers!

So I was thinking about buying a foodsaver (45% off with kohls coups) and was wondering how long smoked cheese can stay in the food saver bags? I see from posts you need to keep it in bags about 30 days or so but will they stay longer?

Hi New to the whole smoking thing. Planning on 10-12 boned thighs and 5 or so large boneless breasts tomorrow. Going to brine them in the morning and throw them on about 3 pm or so. I want to give the chicken space to cook. Do you recommend breast on the lower grate and thighs on top or vice...

18.5 seems like the size for me

My summit 670 is named kong for its king kong grill cover and at 6 burners plus it is a beast.

Hi New to WSM Have a Summit 670 and have used it smoking chamber a number of times followed the basic Chicken recipe and came out great! Great website - tons of Info!