Ashtray Cheese

Discussion in 'Cheese' started by mfreel, Sep 15, 2014.

  1. mfreel

    mfreel Smoking Fanatic

    Just popped some cheddar and some pepper jack that got smoked 2 hrs and 20 min with peach pellets back in April.  I have had some of the same batch, which was great.  These two, packaged separately, have a terrible ash taste.

    Any ideas?
  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    maybe they were over top of the pellets that was putting out the smoke and taking a direct hit ?? dunno.. just guessing
  3. mfreel

    mfreel Smoking Fanatic

    This is quite the mystery.  This is the first cheese that's been bad.  Really strong, and nasty, smoke.  The others were okay.

    Maybe they needed to sit longer before vacuum sealing?  With 4+ months, I figured it would have sat long enough to mellow.
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That's weird!! Never had that problem before, I am wondering if these two pieces were directly over the smoke, and got the first hit of smoke before the others and just absorbed more smoke or like Jck 07 was saying?? Don't throw it out Shred it and put it on a casserole or in a salad or grilled cheese, you will love it. 

    A full smoker is a happy smoker 

  5. mfreel

    mfreel Smoking Fanatic

    I couldn't take it.  Pitched it.  

    I tried some that I did on the same day back in April.  Different kind of cheddar, but excellent.  I have no idea.  The bad stuff was Crystal Farms from Bag n Save in Omaha and the good stuff was a block of cheddar from Sam's Club.
  6. ctonello

    ctonello Smoke Blower

    My last batch turned out the same. Was a ventilation issue for me I believe, not positive because I haven't tried again since.
  7. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Give it another try keeping the cheese away from being directly above the smoke. Let us know how it goes.

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