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My smoker got a little warm, but the cheese is still good....

thirdeye

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The extra sharp, (the black wrap?) is my favorite. I also like Kerrygold cheddar.
 

hoity toit

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Spot on ! Love me some smoked cheese. All ya gotta do is wipe the oils off with a paper towel, the color gives it character.

HT
 

SmokinEdge

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Nothing at all wrong with that cheese. Looks good to me.
 

SWFLsmkr1

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Looks good DaveO

Nothing wrong there.
 

mneeley490

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Looks fine, Dave. But at least you can positively tell where your "hot spot" is now. :emoji_wink:
 

pc farmer

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Awesome Dave. I am out, gotta do some very soon.
 

Fueling Around

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I did my first smoked cheese about a month ago when the evening temps where in the 50's.
Spot on ! Love me some smoked cheese. All ya gotta do is wipe the oils off with a paper towel, the color gives it character.

HT
Wiping oil off the cheese means over temperature smoking. You are breaking the cheese.
 

thirdeye

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I did my first smoked cheese about a month ago when the evening temps where in the 50's.
Wiping oil off the cheese means over temperature smoking. You are breaking the cheese.
Right. I use a sawdust tray so I have 5 or 6 hour smoke times and turn by cheese once or twice. In the early stages of overheating there will be a slight transfer to your fingers.
 

Bearcarver

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All look mighty Flavorful from here, Dave!!
Nice Job!
Like.

Bear
 

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