WHEEL OF GOUDA .... with Q-view

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Smoking Fanatic
Original poster
Oct 8, 2013
Terrace BC Canada
been waiting since 1st week of December for the cheese to show up. have 3 stores where i live and there is only 1 that carries large items....
so i picked up a 9 pound wheel of Gouda and hacked, skinned and put it in the smoker. using a 50% Maple. 25% Hickory. 25% Cherry. heres some pics. will post more as we make some progress...




no mailboxes that i have seen for sale up here
great idea using the roaster..... I've seen your gov't mail box set ups.... Nice idea... no wonder you can't find MB's like we use down here.... Dave

probably costs more for me too but its only a couple bucks and its the pleasure of having your own...
You realize that smoked Gouda stores better in a cold mountain climate (like here). Let me know if I can store some for you.

here are the final pics. GREAT color....

i just can get over how good it looks BUT how god awful it tastes when its right out of the smoker. kinda like ya put a campfire out with it ...  LMAO  :0)

all packaged up with the Vacuum Sealers Unlimited premium bags. i will never use food saver again
UNLESS some one steals all of these on me !!!!
Yep...isn't that something how terrible it tastes but how it changes within two weeks. Mine are about 8 weeks now but we've been sampling since 6 weeks ago. That's what started me on a quest to have a bunch more done before it gets too warm out( no idea when that is lately).
How do they say it CHEESUS that looks GREAT!  
i smoked about 4 hrs and i use the AMNPS.  i use pellets. for this smoke i had a blend of pellets from Louisiana Grills. i now have a good supply of Lumberjack pellets. i truly enjoy them and they are 100% wood, not blended or flavored.
anyways i have done a lot of different cheese smokes since then and have settled on oak pellets, 4 hr smoke. i like to keep my smoker at 60 to 70 degrees .

MR T has a complete step by step as how to do cheese and he is the cheese guru !!!!!
i have messaged him and he always replies quickly ... helped me out alot. the main thing i have found is LEAVE THE DAMN STUFF ALONE !!!!!

let it cure, sit and mellow ......

by the way i did get that extra fridge ...   HA HA HA  needed the room cause when im brining some bellies ar whatever and want a batch of sausage there is just not enough space in my 1 fridge, and by that i mean my shop fridge, so now there are 2 in the shop and actually saved some space for beer

Thanks.  I've got some cheese sticks in my jackleg smoker now with apple wood.   We shall see how it turns out.
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