COLD SMOKED CHEESE SECOND TRY (PICS FOR YOUR REVIEW)

[Hawging It]

Well, the second time around was successful. Thanks for all of the advice. It made a huge difference, especially my fire. I now get it! Not about any heat, just smooth nice smoke. Thanks again for all the help. First of all, I picked up some Pepper Jack, Sharp Cheddar, Medium Cheddar and Colby Jack. Built my "small" fire. 5 briquettes and small pieces of apple wood. Next time I will use 1 briquette. Put em on and hooked up the ChefAlarm. Temps never got above 69 degrees. The smoke was the "GOOD" smoke. Took off after 4 hours. ZERO melt. They are smoky but not like yesterday with that horrible stinky rancid smell. Today the cheese had a strong, but pleasant smell. As many have stated, a couple of weeks in the refrigerator and they will mellow out. Vacum packed the blocks and placed in the fridge for a long sleep. Fun day today and again thanks for all the advise. PICS are attached.

 

[Braz]

You got that. Let it mellow out for a few weeks and it's going to be great.

 

[Jeff Wright]

Looks like you hit it out the park!

 

[flatbroke]

sweet

 

[gmc2003]

Hawg the cheese looks really good. Is your top vent closed?

Point for sure.

Chris

 

[SonnyE]

I would make a single change....
Your cover for your stack, I would open that so you get the "old" smoke out.
The smoke lingers long enough just drifting around. So it doesn't need held inside your smoker.
But hey! Lookit what you did!
Beautiful results now!
Congratulations, Take a Bow, and proudly add a Cold Smoking Feather to your cap!

 

[pc farmer]

That awesome man . Congratulations on this one being a success

 

[fivetricks]

Looking good!

Some of us let our cheeses go for months, sometimes even years sealed up. I'll tell you now, get another batch (or 3) in the works because once you crack into that cheese you're going to wish you did :-) especially the longer you let it sit.

 

[SonnyE]

Looking good!

Some of us let our cheeses go for months, sometimes even years sealed up. I'll tell you now, get another batch (or 3) in the works because once you crack into that cheese you're going to wish you did :-) especially the longer you let it sit.

That is good advice right there.
When a bacon comes out of the cure, it's time for me to start another.
Got to keep ahead of the demand.

 

[Hawging It]

Hawg the cheese looks really good. Is your top vent closed?

Point for sure.

Chris

At the time of the pick it was slightly open. I would mess with it from time to time. I never shut it completely off.

 

[Hawging It]

I would make a single change....
Your cover for your stack, I would open that so you get the "old" smoke out.
The smoke lingers long enough just drifting around. So it doesn't need held inside your smoker.
But hey! Lookit what you did!
Beautiful results now!
Congratulations, Take a Bow, and proudly add a Cold Smoking Feather to your cap!

Sure will and thanks for the kind words.

 

[Hawging It]

Looking good!

Some of us let our cheeses go for months, sometimes even years sealed up. I'll tell you now, get another batch (or 3) in the works because once you crack into that cheese you're going to wish you did :-) especially the longer you let it sit.

Going to buy more cheese in the morning and smoke more tomorrow. Had already decided to do more smokes. Need some in reserve!. Any cheese that "you" like best that is different from the normal stuff people smoke.

 

[Hawging It]

That is good advice right there.
When a bacon comes out of the cure, it's time for me to start another.
Got to keep ahead of the demand.

Buying more cheese tomorrow and doing it again.

 

[smokin peachey]

Looks good Hawg. I’m glad you had a successful cheese smoke. Looks like you had a nice day to watch TBS!

 

[fivetricks]

I've found in my experience, the "plain" cheeses are most complimented by smoke. Swiss, cheddar, gouda, etc.

Rather than say "garlic snazzlberry red wine cheddar" or whatever.

 

[smokin peachey]

My family’s favorites are bacon cheddar and farmers cheese. I really like Swiss, horseradish cheese and black pepper cooper

 

[fivetricks]

"black pepper cooper"

I don't know what that is but it sure sounds good.

 

[smokin peachey]

"black pepper cooper"

I don't know what that is but it sure sounds good.

It’s awesome

 

[Hawging It]

Looks good Hawg. I’m glad you had a successful cheese smoke. Looks like you had a nice day to watch TBS!

Discovery ID Channel! Love them crime shows!

 

[smokin peachey]

Discovery ID Channel! Love them crime shows!

No TBS (thin blue smoke)watching ?