Weekend Cheese Smoke

[eatlarge]

IMG_1331.JPG

• eatlarge
• May 2, 2016

Started with a variety. (I know, I know shoulda bought more)

IMG_1332.JPG

• eatlarge
• May 2, 2016

Decided to cut into butter stick size for easy slicing cracker size.

IMG_1333.JPG

• eatlarge
• May 2, 2016

Filled one row of the AMAZN with Pitmasters Choice Dust

IMG_1339.JPG

• eatlarge
• May 2, 2016

The Colby on the top left got a little lazy but turned out pretty good I think. My temp averaged about 70 for a 4 hour smoke. Now for the wait. The half spheres are Gouda and Edam. I did learn one lesson though.......don't refridge over night in the beer refrigerator. 

 

[SmokinAl]

Great job!

Very nice color!

Al

 

[tropics]

Nice color on the cheese 

Richie

 

[crazymoon]

EL, Nice looking cheese!

 

[jeepsjeep]

Looks great EL!   why not refrigerate in the beer fridge?  I don't get it

 

[nsoutdoorsman1]

Looks great:)i can only assume being in a beer fridge would worsen the temptation of eating it[emoji]128515[/emoji]It would here,wife wood have to hide it somewheres

 

[smoked alaskan]

Did someone say cheese ???
That cheese looks great, nice job !

 

[pc farmer]

Looks great EL!   why not refrigerate in the beer fridge?  I don't get it

Makes the can or bottles smell like smoke. I kinda like it thou.

 

[b-one]

Looks like a nice pile of cheese!

 

[eatlarge]

Not only all the cans, but the whole refridge! Doesn't bother me, but kinda of a surprise to my guest when they take that first pull. LOL!