It was time

[Winterrider]

Down to 3 hunks of cheese. Need to get the basics smoked up again.

Ready to roll 4.5 hrs with Pecan dust.

Fridge overnight

Sealed up, ready for family and friends.

 

[bauchjw]

Man that’s nice! I still have about a month until the weather lets me here, you got me psyched though. Thanks for sharing!

 

[Brokenhandle]

Good thing about cooler weather... cold smoking cheese weather! Yours looks good!

Ryan

 

[one eyed jack]

Real nice color you got on your cheese.

 

[Fueling Around]

Mid October to get into cold smoke season?
Normally there, but this year is another ear scratch of weather wow.

 

[SmokinEdge]

Looks great. That Colby is my all time favorite general eating cheese.

 

[ksmith9]

What was your cook temp?

 

[SmokinAl]

That ought to keep you going for a while.
We haven’t got any cool weather yet, I will wait until Jan. or Feb. to do our cheese smoking.
Al

 

[Steve H]

What was your cook temp?

It's cold smoked. No heat added. Just smoke from a tube or tray.

 

[Steve H]

Real nice color there! I'm stocking up for my 2nd batch of the season. I'm assuming that pecan is a milder smoke? I usually use hickory or apple. Or both combined.

 

[chopsaw]

I need to re visit this . All mine has been to smokey in the past .
That looks really good .

 

[Bearcarver]

Nice Batch of Smoky Cheese!! Like.
We're cooling down here too.
Supposed to be in the 30s here tonight.

Bear

 

[Winterrider]

Man that’s nice! I still have about a month until the weather lets me here, you got me psyched though. Thanks for sharing!

Yes, been waiting for the cool down.

Good thing about cooler weather... cold smoking cheese weather! Yours looks good!

Ryan

Thanks Ryan, appreciate that.

Real nice color you got on your cheese.

Thank you sir, and for the like.

Mid October to get into cold smoke season?
Normally there, but this year is another ear scratch of weather wow.

Yea, we had a couple days with highs in the 50's then right back up to upper 70 low 80's.

Looks great. That Colby is my all time favorite general eating cheese.

That is tops on my list also.

What was your cook temp?

It was upper 30's when I started it so I set the Auber at 55° just for a heat draw. Probably wouldn't have had to.

That ought to keep you going for a while.
We haven’t got any cool weather yet, I will wait until Jan. or Feb. to do our cheese smoking.
Al

It should for a while. Thanks for the like Al.

Real nice color there! I'm stocking up for my 2nd batch of the season. I'm assuming that pecan is a milder smoke? I usually use hickory or apple. Or both combined.

Thanks Steve... Yes the pecan is much more mild. That's why I gave it a little more time than normal. Only dust I had and didn't want to do the pellets.

I need to re visit this . All mine has been to smokey in the past .
That looks really good .

Thanks chop, if I do hickory or oak, I back down to about 3 hrs usually. Some family members prefer less smoke also.

Nice Batch of Smoky Cheese!! Like.
We're cooling down here too.
Supposed to be in the 30s here tonight.

Bear

Thank you Bear and for the like.

kilo charlie
kruizer
yankee2bbq
forktender
Johnny Ray
JLeonard
GATOR240
Thank you all for the likes, greatly appreciated.