- 318 Posts. Joined 4/2013
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- topicCheesetagged by Davidhef88, 11/23/13
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I have smoked ribs, beer can chicken, pork butts, chicken breasts, all have turned out great. I just turn it on set the temp and forget it.
1st cheese smoke
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Just getting around to cheese smoking time here in foggy CA country?
Usually like sharp cheddars and other more expensive cheeses?
When smoking? I find the smoke flavor makes even the cheaper and milder cheeses taste great!
Be sure to let your cheese rest a few weeks, even if vacupacked. The rest mellows it out.
As always? The wait is the worst part!
Good luck and good smoking.
I did my first cheese Friday. I did colby, mild and medium cheddar and montery Jack. I used apple and hickory, too much hickory I think. We had grilled cheese from the medium cheddar tonight and it was very good. I will be running a lot more of this stuff. Thanks to everyone on here , for all the nice posts with so much info.
Cheese straight from the smoker usually tastes very raw. It needs time for the smoke flavours to penetrate and mellow. Wrap as much as you can (vac pac if you have one) and leave it for at least a week before you try it again - preferably longer. If you thought it was good yesterday just wait until you try it once it has had a little time to mature.
I think most of us have a similar challenge. There is often a lot of truth when guys say "My wife just does not understand me!" Lol
I'm hoping for some cooler weather here in AZ so I can get a batch smoked to have ready for Christmas. Good advice from all to let cheese rest for a few weeks before eating.
- 1st cheese smoke
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