Did my first cheese smoke today

[feeshrman]

Cheddar, jarlesburg, and gruyere. I got a few coals of natural lump charcoal glowing in my fire box and kept them going by adding a few wood chips along. I kept the temp between 90* and 110*. I thought it turned out pretty good for my first time. I'm gonna let them mature in the fridge for a few days now. Thanks for all the testimonies here, reading everyone's comments, success, and fail stories gave me the inspiration and knowledge to attempt this. ImageUploadedByTapatalk1387773096.830946.jpgImageUploadedByTapatalk1387773110.941278.jpgImageUploadedByTapatalk1387773130.121926.jpgImageUploadedByTapatalk1387773142.263429.jpg

[feeshrman]

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[MossyMO]

Good job feeshrman, looks great! Have some smoked cheese

[Conumdrum]

Nice looking cheese, give a wee or two vacupacked, gonna be yummy.

[Wingman]

Nicely done man!

[mulepackin]

Great first outing there!

[Edster]

Looks good, you'll be hooked now

[curious aardvark]

just about low enough there, any warmer and you'd have a richtee on your hands

Smoked jarls berg ! Now I bet that's pretty awesome stuff.

have some inspiration

Now I've got to go find some edam, emmertal, jarlsberg and smoke all those nutty rubbery type cheeses

actually one thing I will say - next time don't smoke directly on the grates. You see all those tiny blck bits - well if you vacpack the cheese every last one of those bloody bits will form the basis for a mould on the cheese.
Get a cooling rack, wrap it in clean foil (tip I got from mnbill ? (if not him someone else lol) and smoke the cheese on that.
The cleaner it stays the less you have to scrape off after an extended stay in the fridge. Clean vacpacked cheese will keep and improve in the fridge almost indefintiely. But any bits of crap on it will always grow.

I don't think you've got enough there to worry about - that little lot will be gone in no time. But worth bearing in mind for the future

[RowdyRay]

Nice job. You'll be hooked now. Jarlsberg is my favorite smoked.