First post, first time smoking anything besides tobacco and it's been quite a while since I did that.
I'm smoking cheese today in Saskatchewan, Canada and it's in the neighbourhood of 10 below zero Fahrenheit, so no real issues with melting the cheese.
Here's my rig: For a smoke box, I have a small Camp Chef barbeque box, the kind that sits on top of my big Camp Chef stove and gets it's heat from the stove burner. For smoke, I made a tube smoker, because I happened to have a little 1/8" stainless steel screen laying around along with some 1 1/2" copper pipe. Easy peasey. That part works great. I'm burning Traeger Applewood pellets and get 4 hours of real nice smoke, (at least I think it's real nice smoke, but what the heck do I really know, right. That's why I'm here.
So the smoke box sits on my blacksmithing forge in my shop because of the chimney. The smoke box sits on top of the smoke tube, which sits on a grill so that I have air in the smoke box (open bottom on the smoke box. With the furnace in the shop, I can do something about the cold ambient temps. For the task today, I'm keeping it about 4 degrees above freezing, which allows me to keep the temp in my smoke box about 55 Fahrenheit.
Here's my dilemma. Smoking Cheddar, Feta and a couple of those little Baby Bel nuggets. I've read where you should unwrap the cheese and leave it in the fridge overnight to kind of dry out a little, so that's what I did. The Feta and the Baby Bels looked fine in the morning, but the cheddar looked all dried out and cracked. I'm wondering if that's because the cheddar is a "light" cheddar so less milk fat??
Anyway I 've just pulled the cheddar after 4 hours. The other was pulled out after 1 hour. Like I said, the cheddar looks kind of sad.
Is it worth saving?
Thanks in advance for your thoughts and opinions.