Cheese help

[bmwrtmike]

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.

 

[chef jimmyj]

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

 

[bmwrtmike]

Thanks, I kinda thought that might be the issue. Guess I will leave the alder for fish.

 

[wade]

I like hickory for my cheddar cheese as it gives it a sweeter smoke flavour.- but very little colour.

 

[driedstick]

Just read your other post,, good smoke,, see a little color huh??

DS
 

 

[bmwrtmike]

Thanks. Went back to the cherry