Recent content by phlogustus

I didn't check the . I went off the time thinking that was long enough.

I started with the smoker at 250 and let it smoke  for 6 hours Saturday.  I had a brisket section in as well and have already eaten that.  I went to shave the pork tonight and found transparent pink congealed stuff in the center.  This is my first big pork  roast and if I have to let it go and...

Well I wanted to get one more cheese smoke in before the weather turned warm. Saturday morning was 35 but by mid day it was getting into the upper 50's and climbing fast. I smoked a batch of Tillamook co jack and New York horse radish cheddar and some Alma Colby from here in KS.

Good luck waiting to eat it. I have already broke into my batch and sampled a few blocks.

Well here are the results from a three hour smoke. The cheese all took a nice color. Some of it melted into the grates a bit.  Outside temp was 46 with a cold north wind.  Smoker temp was 77 after 30 minutes, 85 at 2 hour, 88 at 2,5 hour and 90 when I pulled it.  I used about one row of hickory...

Well time to smoke what I have in the fridge.  I collected  cabot extra sharp, Tillamook sharp white, mild cheddar , Monterey, Swiss, one block of generic pepper jack, one pound of Mexican queso blanco  , one block of Syrian white cheese, two chunks of mozzarella, 3/4 pound Kansas made white...

I found a solid source for low cost cheese. The commissary on base had a multiple varieties in 2-4 pound blocks for 3$ a pound.

Awesome spread. Thanks for the pics. Good luck on future sell outs!

 I took the wife with me yesterday to the high end grocery store and started looking at the prices of the very broad variety of cheeses they had in the special cheese and anti pasta case.  They had  probably close to 40 cheese types there. Not one was in the 5$ per pound range. Most were in the...

Looks awesome

Where do you get your cheese?  Do you buy online and have it shipped?  These are a couple producers I am looking at in my region. If you all have good sources of cheese you think I should look into please post links. http://www.watongacheesefactory.com/products.html...

I started shopping for cheese in larger blocks. I talked to a local creamery. There newer cheese is running 5$ a LB and anything aged goes up from there. 10$ a pound for something 5-6 years old.

How did the grand opening go? Pics?

First attempt at smoking cheese.  Smoked a horseradish infused cheese from New York and a havarti. I smoked two balls  of mozzeralla at the same time but those are going on a Pizza tonight.   

<a href=""><img src="http://i.imgur.com/uHMfXwV.jpg" title="source: imgur.com" /></a>  Here is a picture of whats left of the second slab.  [Imgur](http://i.imgur.com/uHMfXwV.jpg)  Not sure which type of link from imgur to use