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  1. I tried smoking cheese with my new cold smoke plate in my model 1500.
    I used both elements with 2 oz of Apple chips in each.
    I placed two pans with ice on top of the plate and the cheese above that on a rack.
    I then set the teperature to 125 and left it on for 18 minutes.
    After turning it off, I let the cheese sit for one hour before taking it out of the smoker.
    Then let the cheese sit in a closed package in the refrig. for 24 hours, then tried it.
    I was sadly disappointed. The smoke taste was harsh (not bitter) tasted like campfire smoke.

    Any suggestions on what I can do differently to get a milder/sweeter smoke flavor?
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01-09-2012 06:23 PM
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