How long?

[bigbob73]

Should I cold smoke a brick of Swiss for? I'm an hour and a half in, and under 70°

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[SmokinAl]

3-4 hours is what we like. Some guys only go 2 hours. If you have a few pieces you may want to pull them out a different times so you can decide what you like best. Also remember it has to sit a couple of weeks before you eat it or it will taste awful.

 

[venture]

X2 on Al.  I use my Weber kettle for cold smokes.  3 to 4 hours with one row lit in the AMNS.

Good luck and good smoking.

 

[bigbob73]

Did three hours. I have it resting on the fridge. It has a very nice color on it.

 

[SmokinAl]

You have any photo's?

 

[mballi3011]

I'm with Al where are the pictures you know Q-view around here.

 

[fpnmf]

 

[bigbob73]

 

[bigbob73]

Finished product...

 

[michael ark]

 

[tlcase]

Looks good but........there was an awful lot of empty space in that smoker. After you sample that swiss......me thinks you will load the sucker up next time. :biggrin:

 

[bigbob73]

If it makes you feel better, I smoked a pork loin after the cheese was done. :)

On another note, I left it in the fridge last night, should I freeze it or just keep it cold?

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[tjohnson]

Wrap it up and give it a nap for about 10 days in the fridge

Awesome Color!

Todd

 

[roller]

Nice color on that cheese...and we even like Q-View on Pork Loins....

 

[scarbelly]

Looks like the cheese came out nice. Next time you are going to want more cheese in the smoker

 

[bigbob73]

For sure! This was a test run to see if my homemade smoking unit worked.

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