First attempt at cheese and my new cold smoke setup

[BilboBaggins]

With a nice cold front passing through north GA this weekend, I decided to put together my version of a mailbox mod and try it out on some cheese.

My cold smoker is a Char-Broil smoker side box attachment that I picked up (NIB) off Facebook for $20. I got an aluminum duct the I cut. One piece I slid into the chip tray loader. Another piece of duct I taped to the outlet of the smoker box using dryer duct aluminum tape. Then, I used a section of 3” flex tube to connect the box to the smoker.


I used Bear Mountain Bold BBQ pellets that I ground in a coffee bean grinder.



I loaded the dust into a smoke tube. (The foil is to catch the dust that falls out of the holes of the tube.)


I loaded up some mild cheddar and pepper Jack into the smoker.


And, here is the cheese after 4 hours of smoke.


Now, it’s sitting in a fridge in my garage.

Question, though. I’m planning on letting it sit for two weeks before trying. Should I leave them just sitting on the tray in the fridge for the two weeks, or vacuum seal them?

 

[Winterrider]

I vacuum mine after about 24 hrs in fridge

 

[TNJAKE]

Same as Winterrider make sure you wipe the cheese with a paper towel before vac seal to make sure you get any oils or condensation off. Good looking cheese

 

[Fueling Around]

Nice job
Report back in 2 weeks with your taste test.
Are you prepping for the throw down?

Question, though. I’m planning on letting it sit for two weeks before trying. Should I leave them just sitting on the tray in the fridge for the two weeks, or vacuum seal them?

I seal them in a zip lock bag with most of the air squeezed out. You don't want to leave them too long open in the fridge or they will pick up ... flavors from other things in the fridge

 

[BilboBaggins]

Thanks, y’all, for the feedback. You guys are awesome! I’ll report back in a couple of weeks and let y’all know how it went.

 

[bauchjw]

Looks awesome! Great work on some good looking cheese!

 

[Brokenhandle]

Cheese looks great! If you need another taste tester I'm available!

Ryan

 

[cmayna]

Looks great. What flavor pellets did you use? Also, next time, I would consider making 3 full rows, to allow more space between all the blocks. Or maybe spread that amount on two racks ? Don't be in a hurry to taste it.

I like that Char Broil smoker box. Any inside pics?

 

[Fueling Around]

I used Bear Mountain Bold BBQ pellets that I ground in a coffee bean grinder.

What flavor pellets did you use?

You have to read in between the photos.
I use Bear Mountain pellets and these appear to resemble Lumber Jack

 

[forktender]

You have to read in between the photos.
I use Bear Mountain pellets and these appear to resemble Lumber Jack

And look between them as well.

 

[cmayna]

I was wondering what flavor the pellets were. Here's an answer:

PRODUCT FEATURES​

A robust blend of 100% premium, all-natural Oak, Mesquite, and Hickory hardwoods – no flavorings, fillers, or additives
Low moisture for the perfect smoke

 

[BilboBaggins]

I like that Char Broil smoker box. Any inside pics?

Here are a couple more pics of the inside of the smoker box


I got a piece of aluminum that I taped to the opening. Then I drilled holes in the aluminum.

 

[BilboBaggins]

I put the cheese in a drawer in my beer fridge in the garage and kept forgetting about it. I finally remembered to get it out and do a taste test. (Sorry; no pics.) They were both very good. The smoke was very mild on both. The pepper jack took on more smoky flavor than the cheddar, though. All in all, I consider it a success and can't wait until fall/winter to do it, again.

 

[Fueling Around]

I've got 4 bricks of cheese that weather and life has kept them out of the smoker.
I'm thinking maybe Sunday. Mother's Day festivities started today so I hope it is over by Sunday.