After finally opening my MES to do a test run on a smoke turkey last month , I tried my hand at Smoking cheese after reading the ever so informational and very useful thread by Mr. T (http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view) in addition to some PM's with Mr. T himself. I didn't want to mess with the mailbox mod (yet), so i purchased the cold smoke attachment for the MES and with information at the ready and armed with some store bought cheeses, I dove into it. All of the cheeses were smoked for 3 1/2 hours using Smokehouse Applewood chips, with rack rotations every hour for the first 3 hours and a cheese flip at the 1 hour 45 minute mark. I made a little notebook with my ambient and internal temperatures every half hour throughout the process. I also let the cheeses dry out overnight in zip locks, but didn't see the fine print about leaving a small opening during this process so there was alot of condensation the next morning. I remedied that by removing from the zip locks and drying in the open with a small fan for 2 hours. Lesson learned for the next go round. I also had my unopened vacuum sealer that I was going to use after my tuna fishing trips, but have another use for it now. Here are my pictures....Happy Smoking!!
Cheese in play (Sharp Cheddar, Mozzarella, and Gouda)
Portioned out and on the racks for smoking. I tried different sizes to see how they would handle the smoke and will be aging the various sizes for different lengths of time to include in my notebook.
In the Smoker
Drying out in the zip locks (Remember to leave only a small opening to reduce condensation)
Vacuum sealed, labeled, and ready for refrigerator aging.
I think the more information you have when smoking cheese, the better you will be. I will be doing some more cheeses next month because I know these will be going fast! Thanks again Tom (Mr. T) for your thread and information.