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Perfect Weather for a Cheese Smoke

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  • Perfect Weather for a Cheese Smoke

    Decided that today would be xlnt weather to smoke cheese. High temp 62 today. Stopped by the local Food4Less and scored on Tillamook; 1 lb pkgs @ 2 for $6.00. What a deal! Got some swiss to do for the linehaul mgr and some Mozz. Have 4 lbs to smoke and might spread this out over 2 days. Did the Swiss over Hickory, and am now doing the Cheddar over Alder for the wench. Undecided about the rest. Poor mans smoke generator below.


    Waitin' for the smoke.

    Waitin' to hit the smoke.


    I love winter in So. Cal.





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    New Braunfels Bandera
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  • #2
    Plan on doing some this weekend....good idea for the smoke!
    Sunset Eagle Aviation
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    • #3
      Very cool Mikey
      Brad

      UDS
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      KCBS CBJ

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      • #4
        Looking forward to hearing the results on the swiss/hickory combo. Did you decide what wood to smoke the mozzarella with?
        Dawn

        New Braunfels Bandera "Grail"
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        • #5
          Not sure what to use on the Mozz. I'm open to suggestions.
          sigpic
          New Braunfels Bandera
          New Braunfels Hondo
          4-22.5" Weber Kettles
          1-26" Weber Kettle
          24"X72" Reverse Flow-Made in the U.S.A. by me
          Navy Corpsman-'69-'73 Semper Fi

          https://www.facebook.com/highrollersbbq/

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          • #6
            I'd give oak a try with the mozzarella.
            Dawn

            New Braunfels Bandera "Grail"
            Weber 22.5" Kettle Grill
            1 Maverick ET-73
            1 Green Thermapen

            member #38

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            • #7
              Good luck on the smoke mikey...Like that little tin.

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              • #8
                lol I see an empty tin with a bit of grid and 2 bits of wood on it - how you going to get smoke from this ?
                I'm intrigued :-)
                Made In England - Fine Tuned By The USA
                Just call me 'One Grind'



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                • #9
                  Originally posted by curious aardvark View Post
                  lol I see an empty tin with a bit of grid and 2 bits of wood on it - how you going to get smoke from this ?
                  I'm intrigued :-)
                  If you look closely you can see there is charcoal in the can.
                  Dawn

                  New Braunfels Bandera "Grail"
                  Weber 22.5" Kettle Grill
                  1 Maverick ET-73
                  1 Green Thermapen

                  member #38

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                  • #10
                    Decided to do the Mozz & Monterey Jack in a combo of red oak, apple, and a smidge of alder. Did these for 4 hrs and got a bit of a color change.


                    Handy Vac'd and on the way to the fridge. Now the wait begins

                    Thanks for checkin' out my cheese smoke.




                    sigpic
                    New Braunfels Bandera
                    New Braunfels Hondo
                    4-22.5" Weber Kettles
                    1-26" Weber Kettle
                    24"X72" Reverse Flow-Made in the U.S.A. by me
                    Navy Corpsman-'69-'73 Semper Fi

                    https://www.facebook.com/highrollersbbq/

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