Back during the holiday sale I finally picked up one of Todd's expanding tube smokers with the intent to smoke cheese, and maybe jerky.
By Saturday I had gotten enough cheese pulled together to make a go of it, and since a picture is worth a thousand words:
Left to right - Gouda, Colby, Colby Jack and two different chedders
Expando tube doing its thing.
It was 55ish during the day, I used the smokers burner to take the cook chamber up to 75 then shut it down, the expando tube kept the temp around 75 for the next 3.5 hours
And the final product.
Note the little light spot on the upper corner of the top block of colby.
I apparently missed a small piece of the plastic wrap before smoking.
Upon removal it gives me some idea of how much color the cheese took on, so I can live with that.
After the cheese came out, an apple stuffed pork loin went in (Another thread), then when the loin came out salmon went in, so a pretty busy day for the old Smoke Hollow gasser.
Thanks for looking
By Saturday I had gotten enough cheese pulled together to make a go of it, and since a picture is worth a thousand words:
Left to right - Gouda, Colby, Colby Jack and two different chedders
Expando tube doing its thing.
It was 55ish during the day, I used the smokers burner to take the cook chamber up to 75 then shut it down, the expando tube kept the temp around 75 for the next 3.5 hours
And the final product.
Note the little light spot on the upper corner of the top block of colby.
I apparently missed a small piece of the plastic wrap before smoking.
Upon removal it gives me some idea of how much color the cheese took on, so I can live with that.
After the cheese came out, an apple stuffed pork loin went in (Another thread), then when the loin came out salmon went in, so a pretty busy day for the old Smoke Hollow gasser.
Thanks for looking
