A Little Cheese Smoke

[Mikey]

Got off work at 6:00 a.m. and decided to do up the 8 lbs of cheese I had
in the fridge.





Cut up some pecan "biscuits" with my sawzall.


Cheese loaded in the Bandera.


3 Stubbs briqs w/a pecan biscuit. I replenish the coals & pecan as needed, but always maintain 3 briqs. I give the cheese 4 hours of smoke, then vac pac. 3-4 weeks and they'll be ready for human consumption.

Temp holding steady even though it's fairly warm out.

Thanks for stopping by.

[SMOKE FREAK]

good job Mikey...I got some to do tomorrow...
Who says ya cant do cheese in the summer...

[Fishawn]

Nice Mikey Gotta get after some soon

[SmokinOutBack]

I'm sure they'll be good with pecan, will have to try that one. Kinda hard doin' any cheese here right now, 90 and humid.

[Mikey]

All done, vac packed and in the fridge for a nap until Aug. 1st.

[Fire it up]

Always remove bark before smokes personally but cheese is looking goooood.
Stuck buying mine at the Amish market until September/Octoberish

I'm sure they'll be good with pecan, will have to try that one. Kinda hard doin' any cheese here right now, 90 and humid.

Yeah smoker hangs out at about 115 during the day internal which could be calmed with ice under the cheese but just ain't right when you pull it out and it is sweating.

[Meat Hunter]

Well the easy parts done, now for the hard part........WAITING

Lookin good Mikey.....