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How long?

post #1 of 16
Thread Starter 
Should I cold smoke a brick of Swiss for? I'm an hour and a half in, and under 70°

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post #2 of 16

3-4 hours is what we like. Some guys only go 2 hours. If you have a few pieces you may want to pull them out a different times so you can decide what you like best. Also remember it has to sit a couple of weeks before you eat it or it will taste awful.

post #3 of 16

X2 on Al.  I use my Weber kettle for cold smokes.  3 to 4 hours with one row lit in the AMNS.


Good luck and good smoking.



post #4 of 16
Thread Starter 
Did three hours. I have it resting on the fridge. It has a very nice color on it.
post #5 of 16

You have any photo's?

post #6 of 16


I'm with Al where are the pictures you know Q-view around here.

post #7 of 16


post #8 of 16
Thread Starter 
post #9 of 16
Thread Starter 
Finished product...

post #10 of 16


post #11 of 16
Looks good but........there was an awful lot of empty space in that smoker. After you sample that thinks you will load the sucker up next time. biggrin.gif
post #12 of 16
Thread Starter 
If it makes you feel better, I smoked a pork loin after the cheese was done. :)

On another note, I left it in the fridge last night, should I freeze it or just keep it cold?

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post #13 of 16

Wrap it up and give it a nap for about 10 days in the fridge


Awesome Color!




No Creosote! A-Maze-N Smokers

post #14 of 16

Nice color on that cheese...and we even like Q-View on Pork Loins....biggrin.gif

post #15 of 16

Looks like the cheese came out nice. Next time you are going to want more cheese in the smoker

post #16 of 16
Thread Starter 
For sure! This was a test run to see if my homemade smoking unit worked.

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