Bradley cold smoke retrofit ( first cheese )

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jhend

Smoke Blower
Original poster
Nov 1, 2015
107
19
Hamilton, ON Canada
Last edited:
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After smoking the mozzarella, cheddar, monterey jack, asiago and edam I put the cheese in the fridge overnight and then vacuum sealed the next morning. I smoked it for 5 hours with a hard wood blend of dust with some added maple. It is pretty pungent at this point we will see what it is like in a month or two.

John

 
Thanks CrazyMoon

I made a 8lb spiced Gouda 2 weeks ago after it has aged I want to try smoking a piece to see if it clashes with the cumin. 
 
 
Nice cheese and nice set up,,

A full smoker is a happy smoker 

DS
 
Thanks driedstick, I was thinking I would have to dismantle it for hot smoking (not really a big deal) but I hot smoked some ribs and realised that it was better to hot smoke this way for more consistent temperature i.e. no heat loss from the oven when adding wood.   
 
Nice cheese, nice mod. I love the smoker mods! 
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