No Smoke Color on Bottom

Discussion in 'Cheese' started by vision, Nov 13, 2011.

  1. I use an amazin in a weber kettle.

    Just curious. After 3 hours, why is there a nice smoke color on all sides of the cheese except the bottom? You would think that would get exposed to smoke the most.
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    never noticed any difference when I've smoked cheeses.  Was the cheese sitting on a rack or on a pan or piece of foil?
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    You must check your air circulation the smoke can move to the side and stay on top before it smokes out[​IMG]
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I guess you could try rolling them over half way through.
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member


    no reason not to move them around a bit while smoking,  I smoke on a stainless steal screen when doing cheese. 
  6. tank

    tank Smoke Blower

    I started to flip and rotate my cheese at the half way mark.  I let a cousin taste one of my first batches and he said that one end was smokier than the other end.  After that I rotate and get a more uniform smoke flavor.
  7. jc1947

    jc1947 Smoking Fanatic

    I turn mine over at the half way point.

  8. They're on the weber grill rack. I'm thinking that it might have to do with the foil tent over the amazin, the way it vents. I'll have to rethink it as I'd rather not rotate them during the smoke.

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