First try

Discussion in 'Cheese' started by oldeboone, May 25, 2014.

  1. Smoked a few pieces of cheese yesterday. Swiss, Sharp,Monterray Jack, Horseradish, and Pepper. Smoked 6 hrs. Oak chunks in Smoke Daddy. Ambient temperature 71. Used a bag of ice in water pan. Maverick said high temp in smoker was 81. Put in fridge for two weeks. We'll see. Ernie
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Nice combination of smoke recipients there. Sounds like the ice in the pan worked for you, too...I've done that myself...81* peak chamber temp is a good, moderate temp...well done!!!

    Not sure if you've read this bit on smoked cheese or not, but he's got a ton of valuable info for the beginners, from how to smoke to how to age/store your cheese...great reading:

    http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view

    Be patient with your cheese and you will be rewarded...Enjoy!!!

    Eric
     

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