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Discussion in 'General Discussion' started by pat ferrante, Oct 7, 2012.
does this look like TBS to everyone else?...i swear i am color blind
Yes it sure does look like TBS to me.
It looks a tad bit heavy to me ...
Any recommendations on how to fix it??.. After I got it all going it now looks white
White would indicate steam to me. Could be perfectly normal depending on ambient outside temperature and/or water content in the smoker (water bowl or even the meat giving up some liquid).
I was actually smoking cheese and had no water in the pan or ice and I'm here in pa and its about 45 degrees today
I tasted a piece of the cheese and it was very bitter and I never had so much smoke roll out after I opened the door
I wait about 14 days for the cheese to mellow before I take a taste, as if fresh it will be a bit strong.
Do you have too much air, getting to the smoker? In my masterbuilt gasser, if it is rolling too much I just shut down my intakes a bit.
Hope this helps.
I believe I might have to much air..I have chip tray pulled out some and the loading tube and the vent open the whole way and my pellets are burning so fast..it just doesn't smell right either
Did you light both ends of the smoker? It looks like it from here and like was mentioned - put your cheese to bed for at least 2 weeks to mellow it out
I did at first light both ends but after having so much difficulty I restarted everything and only lit one end and it was still billowing white smoke with a bitter smell
I ended up doing that with the cheese also I hope it didn't ruin it
Maybe your pellets picked up some moisture from humidity. I remember someone on here said they put their pellets in the smoker as it is warming up to be sure they are as dry as they can be.
Some cheeses seem to just take on the smoke on the outside at first and taste bitter. After they sit and smoke sinks in the taste changes dramatically. I noticed swiss and gouda seem to take in the smoke faster and taste less bitter than mozz or cheddar. Fresh mozz is almost dripping with moisture and I know smoke doesn't like to soak in at first but will after a time.
I microwaved them for 1 minute for the 2nd try...I got some good pics of the white smoke pouring out and of the cheese... I will post soon its about time for my newborns bath!!
Two things to help
First - try nuking your pellets for 30 seconds before lighting them - it will help remove any moisture in the pellets
Second - if you are smoking fresh mozzarella , (the kind packed in water or shown as fresh on the label) take it out of the package and let it sit in the fridge for about an hour. The fridge helps form a skin on the outside to help hold the moisture in. This is my favorite cheese to smoke.
that is not good at all!..
and here is the final product of the cheese..hot habenro and sharp cheddar..
Park it in the fridge for at least 2 weeks and it should be good
Any comments on that big cloud of smoke?
Not sure what happened but a lot of us have been using it for years and not having that issue