This morning I went to the grocery store to buy a few things to smoke up some chickens this afternoon. While I was there I saw some cheese on sale and figured what the heck, I can smoke the cheese while the yard birds were cooking.
So while the WSM was heating up, I setup my Master Forge for a little cold smoking. I used the 12" AMNTS, with 1 part apple pellets, and 2 parts cherry pellets.
I figured for my first attempt I would use some less expensive cheese.
Into the smoker they went.
Halfway through the smoke I gave the cheese a flip.
The cheese just out of the smoker. Based on what I have seen from other posts, the color seem to be there.
The cheese all vaccum packed and ready for a 2 to 3 week nap in the frig.
The smoker maintained a steady temp of 75 degrees throughout the whole process. Thou I did have to place a bag of ice in the smoker about half way through, as the temps were starting to creep up a bit. The temp outside was about 57 degrees, so it wasn't too cold.
I'll repost in a couple of weeks when I am able to open up the packages and give them a taste.
Thanks for looking.
So while the WSM was heating up, I setup my Master Forge for a little cold smoking. I used the 12" AMNTS, with 1 part apple pellets, and 2 parts cherry pellets.
I figured for my first attempt I would use some less expensive cheese.
Into the smoker they went.
Halfway through the smoke I gave the cheese a flip.
The cheese just out of the smoker. Based on what I have seen from other posts, the color seem to be there.
The cheese all vaccum packed and ready for a 2 to 3 week nap in the frig.
The smoker maintained a steady temp of 75 degrees throughout the whole process. Thou I did have to place a bag of ice in the smoker about half way through, as the temps were starting to creep up a bit. The temp outside was about 57 degrees, so it wasn't too cold.
I'll repost in a couple of weeks when I am able to open up the packages and give them a taste.
Thanks for looking.
