Recent content by slackbarry
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Mellowing Time
Hi wade, I live in Lincolnshire, so I get it a little chillier up here. I found over the past 2 weeks when the temp has drop below 0°C my smoke grill seems to take a little longer to go through so I chucked it in my wood shed, and it picked up again. What set up are you useing (if you don't...- slackbarry
- Post #21
- Forum: Smoked Cheese
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Mellowing Time
I have tried using other dust tropics, but found this mix (70/30) has brought out the flavour on the cheese I normally use. Mr T, I think living in England helps as well, as the temperature at night(when I normally smoke) Is cold. I know some people say not to smoke below a certain temp, but as...- slackbarry
- Post #14
- Forum: Smoked Cheese
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Mellowing Time
I've been smoking cheese for about four years now, the longest I've left to "mature" is about a week. I will try leaving it a little longer now I have read this. Will it make that much difference to the taste etc? Will it matter that much on how long I smoke it. I usually leave between 6-8...- slackbarry
- Post #6
- Forum: Smoked Cheese
