Cold Smoking Cheese in the LSG - NOT

[02ebz06]

Here is the saga of my Cheese smoking today.

Got the cheese put on frogmats and into the LSG with a pan of ice.

Turned on the grill and no display on the Fireboard Controller. Grrrrrr

On to plan B:
Moved cheese to the CampChef.

With door closed and the Savanah Stoker Controller in Fan Only mode at speed 2.

In the middle writing this, I got a reply back from LSG.
Chris had me do a Hard Reset, and that fixed it.
So second batch will be in the LSG.

 

[02ebz06]

OK, since I got the LSG resurrected, I put the rest of the cheese in it.
We'll give the Cold Smoke mode a try...

 

[jcam222]

In for the ride...

 

[flatbroke]

I’m in for the finish. I’m glad they got you up and running. Appears Jcam and I get a double feature.

 

[02ebz06]

Finished smoking, wrapped, and in the fridge for a long nap...
Not sure what happened with cheese in 2nd pic.
Doesn't look like they got much smoke. Was in for 3 hours.

 

[JckDanls 07]

looks will fool ya... I see good color... A 2 week rest vacuum sealed... you'll be ready to go...

 

[flatbroke]

Looks great to me.

 

[Colin1230]

That is some fine looking cheese, Bruce. Great job!

 

[SmokeRing0909]

Fine looking product you have sir. Btw I love the reminder page on the LSG! We all need stuff like that but being typical men usually gets in our way of that.

 

[auerjr]

I’m in for the finish as well, interested in how the LSG cold smoked ones turn out

 

[02ebz06]

Btw I love the reminder page on the LSG!

I put that on there when I first got it as I forgot to open the chimney once and forgot to empty burn pot once.
Got the routine down now, so I can probably remove it.

It says:
Open Chimney
Clean Burn Pot
Check Pellets (with a 40# hopper its easy to not check)
Close valve (no issues open or closed, but a lot of smoke escapes it left open)

 

[gmc2003]

Like Keith mentioned color doesn't equate to flavor.

Your cheese does look good Bruce. Enjoy

Chris

 

[02ebz06]

Thanks all, vacuum seal day tomorrow.

 

[crankybuzzard]

That's going to be great. Glad you were able to get the issues taken care of quickly

 

[02ebz06]

All vacuum sealed. So now 2 weeks in fridge before freezing.

At this point I have to say the CampChef smoking was better than the LSG.
Maybe it is the fan running in the CampChef that made the difference.
All I know the LSG has a very heavy nasty smoke taste.
CampChef had the same nasty smoke taste but a whole lot lighter.
Hopefully they mellow out in the fridge.

Will give dust a try next time, and put a fan in the LSG.
I have a 12V computer fan with a speed control and power supply to use.

Guess I should experiment with one chunk of cheese instead of about 18 pounds. Haha
Worst case I can cut off the smoked sides.

Four stacks on left (done on LSG) from top left clockwise are Monterey Jack, Colby Jack, Pepper Jack and Extra Sharp Cheddar.
Remaining were done on Camp Chef.
CampChef had KeriGold Dubliner and Gouda also.

 

[gmc2003]

All vacuum sealed. So now 2 weeks in fridge before freezing.

Freezing will change the texture. Keep it in the fridge. I'm still eating some that is two plus years old.

Chris

 

[02ebz06]

Interesting, I've never noticed and difference. Been freezing cheese for a long time.

 

[JckDanls 07]

See... There is some good color on em now... The 2 weeks (longer is better) usually mellows out the bad taste... I have some coming up on the two weeks...

I'm with Chris .... Years in the fridge...

 

[auerjr]

what temp did the LSG get up to while cold smoking? How long did it smoke for?

 

[02ebz06]

what temp did the LSG get up to while cold smoking? How long did it smoke for?

It was in the 80's so no risk of cheese melting.
It ran for an hour and a half, then I ran it again for about another hour and a half.
After talking to LSG I should have choked the chimney to near closed to get a longer smoke time.
I had it about 80% closed.

==============================================================

Freezing will change the texture. Keep it in the fridge. I'm still eating some that is two plus years old.

Chris

See... There is some good color on em now... The 2 weeks (longer is better) usually mellows out the bad taste... I have some coming up on the two weeks...

I'm with Chris .... Years in the fridge...

OK, fridge it is, I have more space in fridge than freezer anyway.

Thanks everyone...