Cheese help

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bmwrtmike

Newbie
Original poster
Nov 5, 2015
26
10
Puyallup, WA
I have 2 successful cheese smokes under my belt. I was doing batch 3 today and ran into a snag. My first 2 smokes were both 3 hours in my PID Big Chief. No electric, just my AMNTS with cherry and apple. Today I did alder but at 3 hours there was almost no color, and a quick taste had almost no smoke flavor. It ended up going about 8 hours. Just seemed kind of weird. Any idea on what might have happened? Smoker temps were 70 to 75. Weather in the 50's for all the smokes.
 
Alder is a very mild smoke. Good for Fish. Apple is stronger and Cherry is well known for contributing a Mahogany Color to smoked food. Your switch to Alder is the reason for the anemic color and mild flavor...JJ
 
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I like hickory for my cheddar cheese as it gives it a sweeter smoke flavour.- but very little colour.
 
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