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Weekend Cheese Smoke

post #1 of 10
Thread Starter 

Started with a variety. (I know, I know shoulda bought more)

Decided to cut into butter stick size for easy slicing cracker size.

Filled one row of the AMAZN with Pitmasters Choice Dust

The Colby on the top left got a little lazy but turned out pretty good I think. My temp averaged about 70 for a 4 hour smoke. Now for the wait. The half spheres are Gouda and Edam. I did learn one lesson though.......don't refridge over night in the beer refrigerator. 

post #2 of 10

Great job!

 

Very nice color!

 

Al

post #3 of 10

Nice color on the cheese 

Richie

post #4 of 10

EL, Nice looking cheese!

post #5 of 10

Looks great EL!   why not refrigerate in the beer fridge?  I don't get it

post #6 of 10
Looks great:)i can only assume being in a beer fridge would worsen the temptation of eating it😃It would here,wife wood have to hide it somewheres
post #7 of 10
Did someone say cheese ???
That cheese looks great, nice job !
post #8 of 10
Quote:
Originally Posted by JeepsJeep View Post

Looks great EL!   why not refrigerate in the beer fridge?  I don't get it

Makes the can or bottles smell like smoke. I kinda like it thou.
post #9 of 10
Looks like a nice pile of cheese!
post #10 of 10
Thread Starter 

Not only all the cans, but the whole refridge! Doesn't bother me, but kinda of a surprise to my guest when they take that first pull. LOL! wtf1.gif

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