- Sep 15, 2012
- 17,921
- 14,735
Highs were in the 40's, the wind was a little brisk, but it was the only day in the forseeable future that doesn't have rain or snow in the forcast. So I broke out my stash of Cabot cheese and set out to improve upon it.
The planning phase: two Cabot sharp yellow cheddars, 9 Cabot sharp white cheddars, 4 hot habanero, 5 horseradish, and 2 blocks of store brand swiss that I'll split into 4 blocks.
The lineup for todays game.
Charcoal ring removed from the WSM for unrestricted air flow.
Using apple-dust from Todd. Still trying to get the times correct.
Folks we have smoke. I burned a little to much trying to get it going in the wind.
Cheese is on.
Taken off after 3hrs of smoke. Not much color. This is the cheese sitting on a cooling rack loosely covered ready for it's overnight in the fridge before vacuum sealing.
The wife and I tried a peice of the sharp cheddar this morning and both agreed that it needs more time in the smoker. It was actually good the next day just needed a little more time. So on it will go for round two weather permitting. The apple dust burns really clean and produced a lighter smoke flavor. Next tiime I will let it go 5 or 6 hrs.
Thanks for looking at my process.
Chris
The planning phase: two Cabot sharp yellow cheddars, 9 Cabot sharp white cheddars, 4 hot habanero, 5 horseradish, and 2 blocks of store brand swiss that I'll split into 4 blocks.
The lineup for todays game.
Charcoal ring removed from the WSM for unrestricted air flow.
Using apple-dust from Todd. Still trying to get the times correct.
Folks we have smoke. I burned a little to much trying to get it going in the wind.
Cheese is on.
Taken off after 3hrs of smoke. Not much color. This is the cheese sitting on a cooling rack loosely covered ready for it's overnight in the fridge before vacuum sealing.
The wife and I tried a peice of the sharp cheddar this morning and both agreed that it needs more time in the smoker. It was actually good the next day just needed a little more time. So on it will go for round two weather permitting. The apple dust burns really clean and produced a lighter smoke flavor. Next tiime I will let it go 5 or 6 hrs.
Thanks for looking at my process.
Chris