Originally Posted by Oregon Smoker
great info, but here is the question.. sliced cheese, just layed out or do you have in a holder and then how long?
I used to wrap in cheese cloth but that was mainly to hold together and not melt all over the place as i was using a big chief smoker. With the pellet burner i use and one like the Amaz-n smoker the temp did not go higher then 90-93
I sliced the cheese and then just peeled back how thick i wanted the fingers of cheese.
No wrapping. Probably took 3 to 4 hrs of boring wrapping out of the equation.
Just peel off the thickness you want and then set on grate. I am using the Weber grates inside my uds
This is what i used to do each and every pc (Finger)
These were done for 4 hrs. Next i will do for 5 hrs. I turned a couple over so you can see the bottom. They were all like that across 2 racks. No hot spots and no thicker smoke channels
I love smoke flavor. Lots of smoke Flavor
I have been reading a lot of posts that insist that the cheese is Bitter out of the smoker and i can only guess but i think it is because they are using an insulated smoker (MES) and even with the Amaz-N it is getting hot in side the smoker and making the cheese sweat. Hence kinda like taking a swig out of a bottle of liquid smoke.
I believe you have to keep the temp down below and at 85 to 95* Max.
You do need some heat to melt the slices together and of course you don't have to worry about that if you are using real brick cheese instead of the sandwich wannabe cheese.
But it is a lot cheaper and does taste great.