« Reply #25 on: June 21, 2014, 01:01:37 PM »
As long as you can keep your cabinet temp below 90 F you will be ok, depending on your setup there are ways to cool the smoke before it get's to the cheese. I've found that if it's to cool you don't get good smoke penetration and color.
Thanks for the tip, I may do a dry run under my patio in the shade in the morning, my patio faces west, to see if I can keep it under 90F in this heat. I'm thinking of using the A-Maze-N tube in my WSM and fill the water pan with ice water, we'll see how that works.
Logged
Laissez Les Bon Temps Rouler
----------------------
Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)