- Mar 26, 2015
- 1
- 10
Morning
So this is my initial attempt at posting on almost any forum. As the title says I have have been smoking Cheese for about a year now and it turns out great.
But let's back up a bit
I live Calgary, Alberta and bought a Masterbuilt 800 electric smoker. I use to have an old tin box where the heat and smoke was totally based on the air temperature and the wind. To warm outside - to much heat inside, to windy and the neighbors benefited from the smoke (I think although no one really said to much....)
This Masterbuilt is a great unit and I purchased a Cold Smoke adaptor for it.
I have been smoking a variety of cheese's over the past couple of months and LOVE it.
I find it interesting though that once the cheese has been smoked (using Alder or Apple chips for about 2 hours only) I wrap the cheese up tightly in Saran wrap and put it in the fridge and even 3 months later it is as fresh as the day I smoked it.
Anyhow, I am getting very good at cheese.
My second favorite is stuffed fish - all kinds of fish using a range of stuffing from bread to rice, but we can get into that later.
Anyhow, thanks for letting me ramble.
Have a great day and stay out of the smoke.............
So this is my initial attempt at posting on almost any forum. As the title says I have have been smoking Cheese for about a year now and it turns out great.
But let's back up a bit
I live Calgary, Alberta and bought a Masterbuilt 800 electric smoker. I use to have an old tin box where the heat and smoke was totally based on the air temperature and the wind. To warm outside - to much heat inside, to windy and the neighbors benefited from the smoke (I think although no one really said to much....)
This Masterbuilt is a great unit and I purchased a Cold Smoke adaptor for it.
I have been smoking a variety of cheese's over the past couple of months and LOVE it.
I find it interesting though that once the cheese has been smoked (using Alder or Apple chips for about 2 hours only) I wrap the cheese up tightly in Saran wrap and put it in the fridge and even 3 months later it is as fresh as the day I smoked it.
Anyhow, I am getting very good at cheese.
My second favorite is stuffed fish - all kinds of fish using a range of stuffing from bread to rice, but we can get into that later.
Anyhow, thanks for letting me ramble.
Have a great day and stay out of the smoke.............
