Wow... I have yet to do cheese in the smoker and have really thought about doing it, this just put me over the edge, time for some cheddar and mozzarella!
What type of wood are you using? temps?
The only non-smoked Gouda I was able to find around here was the "Great Value" 8 oz'ers at Walmart in Salem. Not high quality cheese but at that price ($1.88 lb IIRC) with a little smoke added it's pretty good. Smoke improves everything!Nice. Love that full smoker of cheese!
I cant seem to find Gouda around here that isn't already smoked!
This is cold smoking. Using a smoke generator of some sort. A good many of us use the A-Maze-N tube or tray smokers. I mostly use the 5x7 tray loaded with either apple, comp. blend, or hickory. You don't want the temp to get over 90-100 degrees. My last batch the temp never got over 50 degrees.
I'll have to look again at Costco, I haven't seen Gouda there.Yes I use the Amazen to cold smoke...got the gouda at costco & the cheddar is the Tillamook good stuff.
Ah ok. I was thinking my dyna-glow wide body on the top shelf would be perfect for cold smoking here in VA. I am guessing about 5 lit charcoals and some mesquite wood should keep it under 100 degrees. Your thoughts?This is cold smoking. Using a smoke generator of some sort. A good many of us use the A-Maze-N tube or tray smokers. I mostly use the 5x7 tray loaded with either apple, comp. blend, or hickory. You don't want the temp to get over 90-100 degrees. My last batch the temp never got over 50 degrees.
Ah ok. I was thinking my dyna-glow wide body on the top shelf would be perfect for cold smoking here in VA. I am guessing about 5 lit charcoals and some mesquite wood should keep it under 100 degrees. Your thoughts?