Originally posted by curious aardvark
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My First Cheese Smoke
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Depending how heavy the smoke is as to how long to leave cheese in the smoke . Also the color of the cheese is a teller. Alder chips/pellets is a mild smoke. Depending on how thick the smoke is determines how long I leave the cheeses in. My MES 40 2.5 is different than using my Weber grill. My 1st smoke in the MES I had too much smoke in the chamber and left for 3 hrs. I was used to less heavy smoke in the Weber. My 1st MES cheese came out very smoke stained for lack of better description rather than the lighter tint I was used to getting. So, my 2nd MES cheese smoke I cut down on the intensity of the smoke by 1/2 but still went 3 hrs. Looked great and tasted great right out of the MES. so now it is vac packed awaiting the 2 week mellowing. BTW, the heavily stained smoke was a hit with most who tried it. They mixed it with the light stuff on the cracker. So, to each his own.sigpicYeah...that's right...I'm smokin'.
The GOOD ONE smoker grill
Weber 22 1/2 Wannabe (aka WW)
Weber 22 1/2 Silver One Touch
Smokey Joe New model, Smokey Joe 1984 model
fire pit in the yard
10 & 12 Lodge DO,
Maverick ET73, ET732.
A-MAZE-N SMOKER 5x8, RED HOT Thermapen
MES 40 Gen 2.5 electric smoker
Rick
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I smoked it for 3 hours with hickory using the A-MAZE-N 12 inch tube smoker in my Mes 30. I had a little taste before putting it in the fridge and it was a bit strong so hopefully it will mellow out a bit though I could have eaten it as it was. I may try apple pellets next time or a mix.
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