- Feb 2, 2006
- 60
- 11
Yesterday it was about 51 degrees,winds were about 5-10 miles.I put on some different kinds of Cabot cheese.The cheese itself is cheap,$2.08 for 8oz.I was using my CG,& dome temp,& oven temp.,nevered moved.The cheese went on about 130,& came off at 830..After the 1st 2.5 hrs,I checked the taste,no smoke taste,kept checking every hr.,still nothing.Finaaly about 6pm,the winds calmed down,& I had to add more pellets.Got a good smoke going again,& smoked another 2hrs,before I could get any smoke taste.My 1st batch of cheese took about 5hrs,& that batch I used Colby.I really don't care that it's taking a long time,just wondering how you guys are doing it in about 2.5 hrs.Once the cheese is done,it does taste good.Both batches are vacumed sealed,& in the fridge.
BTW,this smoking cheese is addictive.
BTW,this smoking cheese is addictive.