Six hours?

Discussion in 'Cheese' started by inkjunkie, Jun 13, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    Temperature has dropped 25* or so from last weekend. Lows are in the 40's. We have about 7 pounds from the last batch I smoked. Picked up 5 pounds of Colby Jack & 5 pounds of Pepper Jack. Was going to get up and load the BGE early tomorrow....thinking about just starting it before turning in tonight. Will probably be in the smoke for 6 hours or so. Longest time in the smoke, cheese wise, has been 5 hours. We both thought that batch was good. Anyone ever go 6 hours?
     
  2. I like the 4 hour range the with a AMNPS. I have never had any that was over smoked and I am a smoke hound so I don't think 6 hours would be to much for my taste. The longer you let it rest after you smoke the mellower it will be. I have some that is now close to 5 years old. Let us know how it turns out.

    Happy smoken.

    David
     
  3. inkjunkie

    inkjunkie Master of the Pit

    Bonehead that filled the AMNPS didn't fill the corner enough...and it went out. Guessing it went 4 hours or so. I lit both ends and gave them another 2 hours....
    Going to vacuum seal them later today. Will probably be a month or so before we use them...
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I also try to get around the 4 hr mark.  But all my cheese is cut into 4 oz blocks before smoking.
     
  5. inkjunkie

    inkjunkie Master of the Pit

    The Boss does the cutting....if it were me the cheese would be a bit bloody.
    Have done several 4 hour smokes. We both wanted to try a bit more. Lightning both ends may have been a mistake...
     
  6. b-one

    b-one Smoking Guru OTBS Member

    Nice pile of cheese! Hope the smoke isn't too strong but you never know without trying!
     
  7. inkjunkie

    inkjunkie Master of the Pit

    When we finally do use the first package of it I am thinking it might be a good idea to have some unsmoked pepper jack to mix in with the smoked stuff...just in case it is to strong. Or will mixing unsmoked/smoked cheese not help to "dilute" the smoke flavor?
     
  8. b-one

    b-one Smoking Guru OTBS Member

    All you can do is try. I'm guessing you shred it? I usally eat mine with crackers but should mix it in some stuff.
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I have smoked many cheese types.... I found some taste better with light smoke, others take more smoke just fine....

    My only problem is....... I never made notes........:head-wall:
     
  10. inkjunkie

    inkjunkie Master of the Pit

    Yes Sir, we shred it. Would like to slice some of it for burgers but that never happens...

    Notes? What's that?
     
  11. smokesontuesday

    smokesontuesday Smoking Fanatic

    I've done 10 batches of cheese since last fall. I started out with the best of note taking intentions and for me I did pretty well. I have notes on all the smokes except for the last 9.
     
  12. inkjunkie

    inkjunkie Master of the Pit

    You are one up on me.....
     
  13. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    IJ, good looking cheese !
     

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