Got some cheese smoking today. Have to get these done before my BBQ in June.
Yeah they smoke better with the bags off....HAHA
Apple pellets in my AMZNPS inside my MF Gas smoker (no flame)
I opened a smoked cheese that was done 12/2010. Havarti was very good.
Holy moly Smoked cheese round my house don't last long it's hard to keep everyone out of it the 2 weeks while its mellowing.
Looks good Rick. if your place works like mine it won't last long. I put on 10 lb this past weekend and we have gone thru 2 already. It's great when the wife and kids like it, just more time at doing what we like. "UP IN SMOKE"
Looks great! I've got a small batch 3 1/2 lbs on myself as I type this. I've done about 25 lbs since Thanksgiving....bringing it to all the family gatherings and giving some away as gifts. Havarti has been my favorite so far.
At the risk of hijacking this thread....I've found in my experience that temps between 50-80 degrees lend themselves to better color on cheese. I've done some on some really cold days...like in the teens...and my chamber temp on my MES only got to around 50. Not such nice color. Now I've been turning the element on to 100 for a few minutes before starting mine and I'm able to keep things in the 60-70 degree range and it gets a nice color. If the temps drop too much, I simply kick the element on for a minute or two.
Great looking cheese and very nice color. I totally agree with tlcase about a little higher temp allowing for a darker color. I think Scar or Al mentioned the same thing a while back and it's definitely true IMVHO.