Kinda new to smoking. Very new to the forum.

[Original Bad Bob]

I've read a few articles on the forum since getting a Chargriller combo propane/charcoal grill with the add-on smoker box about 3 years ago. That's out at the summer place on the lake. Since I'm outside Albany NY it's usually inaccessible for the winter. So I just got an MES for the house. I picked up the cold smoker attachment for that and just did my first batch of cheeses and some almonds last week. Outdoor temps in the high 30s to low 40s kept the chamber temp below 65 for the whole smoke. I was just reading a thread about how the color takes a while to develop on cold smoked cheese. I was wondering about that since mine barely darkened at all after 3.5 hours. It's all vac packed and waiting for a few weeks in the fridge.

 

[kruizer]

Welcome to SMF from Minnesota.

 

[sawhorseray]

Welcome to SMF from Gilbert, AZ, you landed in a great spot Bob! I don't smoke cheese myself but other who do will surely chime in. BTW, great name, my dog is named Bob. RAY

 

[sandyut]

Welcome! You have arrived. there is a cheese section - maybe check there? I cant help with that - I dont have the cold smoker box on mine :(

 

[JC in GB]

Welcome from Wisconsin.

 

[Sowsage]

Welcome from ohio! The thread you read may have been one I started a while back. Yes the color will change with time. If you can wait that long. Lol. Usually I smoke mine for 3 to 4 hours and there is very little color change at the time of smoke. Vacume seal and into the fridge to rest a while. After a few weeks it has taken on some color. And continues to get darker weeks after. Not that the color has anything to do with flavor. But it does look nice . just dont try and get that color right out of the smoker. It would take too long and the amount of smoke on the cheese would be extremely bitter and not very tasty.

 

[TNJAKE]

Welcome from Tennessee

 

[Smokin' in AZ]

Welcome to SMF from Arizona.

Sowsage is right, I just did my first cold smoke of cheese.
Check this thread out:

First Big Cheese Smoke!

Well after seeing all the recent posts on smoking cheese I thought what the heck why not. I have never done it before so I jumped in both feet first, like I usually do. :emoji_laughing: I was at Sam's club and decided to see what they had for cheeses and they actually had some nice cheeses at...

www.smokingmeatforums.com

After a week (2 or more weeks are better) this is what the Asiago looked like.

Smoked Asiago Meatballs

Mrs. Smokin’ in AZ (Sue) here using John’s login again. I decided to make a large batch of meatballs while our brisket was smoking today. The meatballs are to freeze for upcoming Italian meals. But, these aren’t just any meatballs, I took it up a notch and prepared Smokey Asiago Meatballs made...

www.smokingmeatforums.com

1st picture....

John

 

[Original Bad Bob]

Thanks Smokin' in AZ. So now according to the first thread, I just need to wait a few weeks for my fingerprints to appear on the cheese. Lol.

Your cheese darkened up nicely. I'm not a big fan of Asiago, but smoky cheesy meatball stuffed shells sounds pretty awesome. I did mozzarella, cheddar and gouda this time. Maybe a mild provolone next time will be my ticket to meatball heaven.
Bob

 

[phatbac]

Welcome from North Carolina...

Happy Smoking,
phatbac (Aaron)

 

[xray]

Welcome from PA, Bob

 

[pushok2018]

Welcome from NorCal! Nice to have you on board!