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First try

post #1 of 2
Thread Starter 

Smoked a few pieces of cheese yesterday. Swiss, Sharp,Monterray Jack, Horseradish, and Pepper. Smoked 6 hrs. Oak chunks in Smoke Daddy. Ambient temperature 71. Used a bag of ice in water pan. Maverick said high temp in smoker was 81. Put in fridge for two weeks. We'll see. Ernie

post #2 of 2

Nice combination of smoke recipients there. Sounds like the ice in the pan worked for you, too...I've done that myself...81* peak chamber temp is a good, moderate temp...well done!!!

 

Not sure if you've read this bit on smoked cheese or not, but he's got a ton of valuable info for the beginners, from how to smoke to how to age/store your cheese...great reading:

 

http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view

 

Be patient with your cheese and you will be rewarded...Enjoy!!!

 

 

Eric

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