- 318 Posts. Joined 4/2013
- Location: FREDERICK CO. MARYLAND
- Points: 13
- Select All Posts By This User
- topicCheesetagged by Davidhef88, 11/23/13
Related Forum Threads
I really enjoyed this smoker - It is being retired for a Old Country Pecos
The family got this for me for a birthday gift ( I chose it, they paid for it). I did not get the WIFI version. Got it home, assembled it (easy) and fired it up. The temp would not stabilize, it...
Bought my T. JR 5 years ago at a Costco roadshow. It made for an affordable start in the smoking and pellet cooker space. Easy setup, but on burn-in the controller and fan burned out. ...
Loving the extra room on the LUX. (Bought as Cabela's Magnum) Smoked 3 turkeys (at once) for thanksgiving and for SuperBowl did a 14lb brisket and 8 chicken quarters at the same time. I...
This thermometer is very accurate and the distance to the monitor is really good. I have had no problems with the probes as others have stated. BUT......it is a big pain to program!!!! Actually I...
1st cheese smoke
SmokingMeatForums.com Top Picks
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
SmokingMeatForums.com Top Picks
- › First Soue Vide cooked corned beef 27 seconds ago
- › pork butte is on 2 minutes ago
- › First smoke of the year 14 minutes ago
- › Spring Brisket 15 minutes ago
- › Hi from a Newbie 16 minutes ago
- › Spinning birds 19 minutes ago
- › Give me your best whole chicken process! 24 minutes ago
- › Smoked Dried Beef with lots of Qview 24 minutes ago
- › Post A Picture of Your COMPLETED Mini-WSM Here ! (Mini Weber... 32 minutes ago
- › First time making Kielbasa 34 minutes ago
- › Brinkmann 805-2101-S Pitmaster Deluxe Smoke 'N Pit by cdpromo1
- › Davy Crockett by accunlmtd
- › Traeger Junior Pellet Grill by Joe Fenn
- › Camp Chef SmokePro LUX Pellet Grill by Joe Fenn
- › Black Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker... by Sauced
- › Nesco VS-02 Food Vacuum Sealer, Black/Silver by Sauced
- › FireBoard - Cloud Connected Smart Thermometer by SmokinAl
- › Masterbuilt XL 44 propane smoker by comer4tide
- › Sausage And Jerky Makers' Bible: The Home Processor's... by Kirby27
- › Great Sausage Recipes and Meat Curing by Rytek Kutas by scubohuntr
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ
- › CURING INFORMATION BY NEPAS
- › Goodly Vacuum Sealer
- › Differences Between Spareribs, St. Louis...
- › Pre-Proportioning Mix Ingredients
- › Smoked Octopus on Taro "toast" slices
- › ABT with sausage, and grated cheese.
- › Maintaining Grinder Plates and Knives
- › FDA Curing and Smoking Regulations