I had built the original WallyWill smoker as a small capacity smoker. I got a great deal on a vertical gas smoker so I decided to repurpose it as a cold smoker.
I came across the smoke daddy inc. Smokincense and this is the heart of the WallyWill V2.0.
I picked up some mild cheddar, pepper jack, colby jack, and monterey jack(8 ounce blocks) and did the inaugural batch on 19 January. The ambient temperature was 51 degrees F. I cut each block in half and let them sit on the counter for a few minutes before I put them in the smoker
I used pecan pellets, and smoked the cheese for about an hour and 45 minutes.
Afterwards, I let the cheese sit uncovered in the fridge for an hour or so uncovered. I used a paper towel to remove any moisture and then tightly wrapped each block in plastic wrap and placed in a ziploc bag
My initial plan is to let the cheese sit in the fridge for 2 or 3 weeks and then try a sample. Fingers are crossed.
Can anyone see what I have missed? I'm sure I have missed something
Thanks in advance