!st attempt at cheese

Discussion in 'Cheese' started by tjoff, Mar 27, 2011.

  1. tjoff

    tjoff Smoke Blower

    I just put in two large blocks of cheese.  1 is Pepper Jack and the other is Medium Cheddar.  Using the AMNS with cherry.

    Plan on leaving in for 4 hours and then into FoodSaver bags for and fridge for 2 weeks.  I hope I can wait that long.
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Are you working with more than one lit row? If so, 4 hours may be a bit too much. In my testing, I have found that if the cheese is not smokey enough, I can double smoke it.But,usually I smoke cheese for the length of two lit rows. And yes, it is hard to wait for the goodies. It's all good my friend.
     
  3. tjoff

    tjoff Smoke Blower

    I filled  2 1/2 row of the AMNS and only lit one end.  Do you you still think 4 hrs may be too much?
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    One lit row may be ok for 4 hours. Sometimes, you just have to make adjustments as you go. It's all good my friend.
     
  5. tyotrain

    tyotrain Master of the Pit

    [​IMG] sorry had to do it
     
  6. distre

    distre Smoke Blower

    I think alot of it comes down to your personal taste. Some people like it with more smoke than others. I do like a lot of smoke. I've lit my amns on both end and in the middle. Some of my friends like the smokey flavor and some don't care for it. I think the amount of heat in your smoker has a lot to do with how much smoke you cheese will take. Say if your smoker is 75 degrees the cheese will take on more flavor than if it were colder at around 50 degrees. You need to see how much smoke you like on your cheese. It all personal taste. It may take a few batches to see how much you like. Good Luck.
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

  8. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I don't like to "Burp Smoke", so wienie boy here smokes for about 2 1/2 hours.

    I've noticed if the cheese is just beginning to sweat, it tends to take on more smoke

    Rich is right, try it with less smoke, and you can always smoke it again.  It's all your personal preference.

    Pics Please?!?!?!

    Todd
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    What did you finally decide to do - Looking for some qview
     
  10. smokinal

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


    X2
     
  11. dale5351

    dale5351 Smoking Fanatic

    How large a block?  I cut the 2-3 pound blocks that I buy in two pieces so that there is more area for the smoke to cling. 
     
     
  12. jc1947

    jc1947 Smoking Fanatic

    X3
     
  13. billyj571

    billyj571 Smoking Fanatic

    X4
     
    Last edited: Oct 3, 2011
  14. sunman76

    sunman76 Master of the Pit

    [​IMG]...[​IMG]
     

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