SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › First time, but not the last....
New Posts  All Forums:Forum Nav:

First time, but not the last....

post #1 of 5
Thread Starter 
After looking at a few threads here on smoking cheese I said to myself - Self - why not?
We had to reseason the BYC and I took it as a perfect opportunity to smoke some cheese.
I put in 2 bricks - an extra sharp and a sharp chedder. Used Oak and let it go about 2 hours...


Temps were a tad too high....

So while not pretty, it is pretty tasty. I will let it sit in the fridge for a few days to let it mellow.

Thanks for the ideas I keep getting here...
post #2 of 5
Sounds like you had too much heat, cheese needs to be cold smoked as low as possible.
post #3 of 5
Ya know, even though it melted a tad I bet it will still taste pretty good in a couple days. Hope to see an update on the taste factor.

Kudos for trying! PDT_Armataz_01_34.gif
post #4 of 5
Looks like it took on a nice color too.
post #5 of 5
Looks real tasty. It will firm back up in the fridge.

Enjoy.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cheese
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › First time, but not the last....