1st serious cheese smoke - 8 lbs of chedda (all pics already inside)

Discussion in 'Cheese' started by pcmyers23, Feb 5, 2015.

  1. pcmyers23

    pcmyers23 Smoke Blower

    I loaded up my 22.5" top rack to capacity with 8 lbs of cheddar and thought Id share some pics with yall.

    4 lbs Kirkland sharp cheddar, thats the fat blocks

    3 lbs Tillamook sharp cheddar, long blocks

    1 lb Tillamook medium cheddar, for comparison later

    My AMNPS went out a couple times during this smoke but I believe Ive figured it out and wont have that issue next time. Smoked ~3 hrs with cherry pellets.










    Thanks for lookin! Open to any questions, suggestions, criticism or comments.
     
  2. timberjet

    timberjet Master of the Pit

    Looks great. Boy you do jump in with both feet don't ya? Now you just have to stay out of it for a couple of weeks or more. Tee Hee....
     
  3. pcmyers23

    pcmyers23 Smoke Blower

    Yes..have to watch it bc it can be a problem. I tried some cheese from my last smoke and its already gone. Not sure if its bc I used cherry pellets and its a milder smoke flavor? Had some people over and the ~1 lb I had disappeared. Everybody should smoke cheese, its amazing. Starting to look at auction sites for something like this as a dedicated cold smoker..

    [​IMG]
     
  4. timberjet

    timberjet Master of the Pit

    I just saw some guys that were building big cabinet smokers had posts here a few days ago. I guess you can get those big warmer units for cheap if you know where to look. I can't recall what the subject was so finding the posts might be tough. 
     
  5. pcmyers23

    pcmyers23 Smoke Blower

    I'll do some lookin, thanks for the heads up. Sent you a pm with a non-cheese related question.
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That would make a great dry curing fridge. 🍺
     
    Last edited: Feb 5, 2015
  7. pcmyers23

    pcmyers23 Smoke Blower

    The only things I know about curing are I dont know enough and it must be precise. The ones Im lookin at arent working so Im thinkin I can get one relatively cheap. Is it a good cold smoking option?
     
    Last edited: Feb 5, 2015
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It would with some mods.

    You would have to make intake and exhaust vents. They would be easy to do.
     
  9. pcmyers23

    pcmyers23 Smoke Blower

    That sounds do-able. Glad to hear Im headed in the right direction and I'll start lookin into how to cure. Thanks!
     
  10. pcmyers23

    pcmyers23 Smoke Blower

    1 more pic. The cheese has darkened quite a bit on the countertop since comin off the smoker ~ 5 hrs ago.

     
  11. roller

    roller Smoking Guru SMF Premier Member

    Somebody likes cheese besides me...
     
  12. pcmyers23

    pcmyers23 Smoke Blower

    Haha yes...me and everybody I know!
     
  13. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Good job pc,  Went to the city yesterday and somehow 15 pounds of cheese found it's way into the car. [​IMG]   That will go into the cooler and 15 Lbs. of the 4 year old will be rotated out and soon be in the smokers.

    Enjoy your cheese and good luck hunting.

    Tom
     
  14. pcmyers23

    pcmyers23 Smoke Blower

    Haha and I thought 8 lbs was a lot! Gonna need a fridge dedicated just to age smoked cheese at this rate.

    The cheese has been awesome so far, thanks Tom.
     
    Last edited: Feb 6, 2015
  15. Nice looking cheese,  That's A bunch !!

    Gary
     
  16. pcmyers23

    pcmyers23 Smoke Blower

    Thanks Gary, it took me about 30 min to vac pac it all up haha. Last pic..the collection is growing.

     
  17. Did you cold smoke with the Lid off to reduce bitterness or is that just for the  pic?  
     
  18. pcmyers23

    pcmyers23 Smoke Blower

    That was just for the pic. Lid closed with all 4 vents (3 bottom and the 1 top) wide open. Any more questions Id be happy to answer.

    I smoked 10 lbs of cheese last night and another 11 tonight. Heres a pic of the cheese (cheddar, white cheddar and pepper jack) on the smoker now. New Q-matz that I cut to fit right over the circular grates and even got a hole for the probe clip. Those mats are sweet.

     
    Last edited: Mar 28, 2015

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