Rookie Smoker Needs Help

Discussion in 'Cheese' started by wudman, Oct 8, 2015.

  1. I have a 30" MES and just bought two "bricks" of Tillamook Cheese.  I've got that "rat maze" device for pellets and a blow torch.  What I don't have is my Phillips book as we just moved to Spokane.  So, I've got maple and apple pellets.  Need your advice on how long to smoke.  Do I set a temp or just rely on the heat from the smoke.  Any other advice will be appreciated...
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    You want to cold smoke cheese so don't even turn on the smoker just use the Amazen Smoker. Many people do 3-4 hours for cheese I do about 5-6 personally. Do not try the cheese as soon as it's done it is terrible instead seal it up and leave it in the fridge for two weeks then try it
     
  3. muralboy

    muralboy Smoking Fanatic

    Piney is spot on.  It's hard to resist sneaking a taste right away - which may be a good idea because you will appreciate what the 2 weeks will do to mellow out the flavor.

    Let the cheese sit in the fridge overnight on a tray, then vac seal and keep in fridge for a few weeks. Then enjoy!
     
  4. Thanks to Piney and Mural...good ideas.  I did find a super thread on cheese.  I had no idea that smoking cheese could be so complicated.  Smoke on!
     
  5. muralboy

    muralboy Smoking Fanatic

    One more tip - let the cheese sit out at room temp about 1 hr and blot any moisture from the surface before the smoke
     

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