Rookie Smoker Needs Help

wudman

Newbie

Original poster

May 30, 2013

26

10

Spokane, Washington

• Oct 8, 2015

• #1

I have a 30" MES and just bought two "bricks" of Tillamook Cheese.  I've got that "rat maze" device for pellets and a blow torch.  What I don't have is my Phillips book as we just moved to Spokane.  So, I've got maple and apple pellets.  Need your advice on how long to smoke.  Do I set a temp or just rely on the heat from the smoke.  Any other advice will be appreciated...

 

pineywoods

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Mar 22, 2008

28,847

3,934

Florida

• Oct 8, 2015

• #2

You want to cold smoke cheese so don't even turn on the smoker just use the Amazen Smoker. Many people do 3-4 hours for cheese I do about 5-6 personally. Do not try the cheese as soon as it's done it is terrible instead seal it up and leave it in the fridge for two weeks then try it

 

muralboy

Smoking Fanatic

Jul 17, 2015

554

104

Chicagoland

• Oct 8, 2015

• #3

Piney is spot on.  It's hard to resist sneaking a taste right away - which may be a good idea because you will appreciate what the 2 weeks will do to mellow out the flavor.

Let the cheese sit in the fridge overnight on a tray, then vac seal and keep in fridge for a few weeks. Then enjoy!

 

wudman

Newbie

Original poster

Thread starter

May 30, 2013

26

10

Spokane, Washington

• Oct 9, 2015

• #4

Thanks to Piney and Mural...good ideas.  I did find a super thread on cheese.  I had no idea that smoking cheese could be so complicated.  Smoke on!

 

muralboy

Smoking Fanatic

Jul 17, 2015

554

104

Chicagoland

• Oct 9, 2015

• #5

One more tip - let the cheese sit out at room temp about 1 hr and blot any moisture from the surface before the smoke