Very new to this site even tho I have been lurking for quite a while.
I'm still having trouble navigating and starting new threads of what I have been doing.
I will get on over to introduce myself as soon as I get more familiar with everything. Or I might just jump in and see if I can navigate to introductions of new members.
I'll try to put together some pictures of what I did today but I have a question.
Do you let the cheese cure prior to freezing or does it cure okay as it freezes?
I did 6 different kinds of cheese today. May have been a little warm out but I think they will turn out fine.
Colby, Cheddar, Pepper Jack, Swiss, Gouda, and some Mozz sticks for the GrandKids. If I don't eat them before they get here.
I have the AMAZE N SMOKE (6x6) and did the cheese in an old Weber Kettle Grill. (Old, meaning at least 30 yrs.)
Local store had 1 lb. chunks on sale so that's why I jumped in and tried my hand.
I cut the blocks into thirds and arranged them around the grate. I took the charcoal grate out and set the smoke box on the bottom. That got the cheese up and away from the stream of smoke and allowed the grill to fill with smoke instead of a stream on the cheese in the middle of the grate. (Am I making any sense?)
I did take pictures along the way but they will have to wait for me to figure out how to post them. I saw a tutorial and will have to take a look at that.
Thanks for allowing me to ramble and I'll hustle on over to introduce myself soon. Gotta go play Dominoes with my wife and mother-in-law tonight so I probably won't get to it tonight.
thedad45373 aka Richard Hughes
Hope I can find a reply for this.........