It's been two weeks since the last batch and the taste test was successful. I didn't want to do another batch until I tested the last results. The flavor of the cold smoked cheese is milder with the remote box than using the A-MAZE-N tube in the grill cavity. The other observation was that the cheeses needed to be turned hourly to even out the outside color. On the current batch, I've installed a 12V fan to circulate the smoke down and throughout.
And the latest batch, 9 pounds of Mozzarella with a cavity temperature of 55 degrees. "Fahrenheit" for Mericans:)
This will be vacuum sealed Christmas gifts for family and friends.
And the latest batch, 9 pounds of Mozzarella with a cavity temperature of 55 degrees. "Fahrenheit" for Mericans:)
This will be vacuum sealed Christmas gifts for family and friends.
