Getting ready for the Colorado Family shootout

[exhaustedspark]

I am new to the smoking world. Once cheese is smoked do you refrigerate it before eating it and for how long?

The ans. to your question is yes/no

Always make enough to enjoy right out of the smoker and to put in the fridge to enjoy the next day and wait and enjoy the next week. etc. etc. I have never noticed a difference in flavor from letting it sit for long but that mite be because i never let it sit to long.

Enjoy

Karl

I have never put in freezer but i am going to do that right now and wait for a couple of weeks to see if it get crumbly.

 

[meateater]

Looks great Dave. 

 

[exhaustedspark]

Hey Dave.

85* today nanner nanner naaaaner.

Karl

 

[exhaustedspark]

Hey dave.

I love this yellin thing. Are you going to answer my question about the hot spot or not??? No the is not a question about sex.

Jeez these guys on the forum.

karl

 

[nwdave]

The hot spot, well let's see.  I did some cheese yesterday, put the AMNPS in the SFB, cheese in the GOSM chamber, no hot spot, but then I did put in a baffle plate (actually one of those veggie grill plates with all the holes)  foiled the first 4 inches or so, right next to the vent entrance so the smoke was more channeled towards the center.  No Hot spot. 

I know, if I'd left the AMNPS in the GOSM I'd put a roof over the AMNPS to deflect some of the smoke.  It's nice when I can cheat.  In case you didn't see it, here's the mod I made to the GOSM way back when.  Oh and notice the glass in the door mod. 

That silvery thing in the GOSM is a rib-o-later.  Just love to tinker.

84*????  According to my probably inaccurate porch temp gauge it's a balmy 78* with a gentle breeze waifting off the bay.  So back at you and your dry heat.

 

[exhaustedspark]

Thank you for the answer. Another 85* Plus day

This is hard on a southe east ak boy.

Karl

 

[forluvofsmoke]

Nice smoke, Dave!

Dang, the stuff I miss here...your mention of hot spots has me thinking...place the cheese towards the outside of the grates and work your way in, but stay away from the center above the smoke source and beneath the vent...just empty grate all the way up in the middle. Also, I'll go with the smoke source way down low in the smoke chamber to reduce the heating effect.

I haven't had a really good smoked cheese for years, and hadn't seriously considered smoking my own...until now. Gotta head to the fridge and take inventory on possible victims right now. I have only one day off work this week (beginning in the morning), nothing else planned for a smoke, and I have a feeling I know what's hitting the grates next in my outdoor kitchen.

Thanks for the inspiration, Dave!

Eric

BTW: great idea for a family gathering as well...I'll have to keep it in mind for our next family reunion...would be a great addition to everything else that hits the table.

 

[nwdave]

Eric, for all the inspiration you've provided to all of us, my small contribution is little repayment for your teachings. 

I've noticed that when serving this cheese in a outdoor function, it's best to keep the cheese on top of ice.  The softer cheese's will definitely mush up otherwise.  Family reunions:  Ours starts next week, with a road trip to Denver area.  Hopefully, the kids can put up with us for a month.  I mean afterall, we've had to put up with them for 20+ years or so.

 

Thanks for the inspiration, Dave!

Eric

BTW: great idea for a family gathering as well...I'll have to keep it in mind for our next family reunion...would be a great addition to everything else that hits the table.

 

[forluvofsmoke]

Eric, for all the inspiration you've provided to all of us, my small contribution is little repayment for your teachings. 

I've noticed that when serving this cheese in a outdoor function, it's best to keep the cheese on top of ice.  The softer cheese's will definitely mush up otherwise.  Family reunions:  Ours starts next week, with a road trip to Denver area.  Hopefully, the kids can put up with us for a month.  I mean afterall, we've had to put up with them for 20+ years or so.

 

Ah, but, that's what it's all about, brother...keeping the cycle of sharing all our knowledge in motion. I mainly cover new recipes alot more than anything else lately, and a few twists on technique now and than, but everyone has valuable info to share. Even your mods on the GOSM...man, that's KILLER work there!

Eric