Cheese that tastes like ick

[V-DAWG]

On 11/18 I put 12lbs cheddar cheese in the grill with my amaze-n-smoker going. I let it go for a little longer this time, smoked it for 5hrs w very light smoke coming out the stack, it was prob about 35-40 degrees out if I remember right. I vac packed it and put it in the fridge to mellow. Yesterday I cut a bag open and it barely tastes like it has been smoked.... Any ideas. Last time I did some cheese it turned out GREAT!!! But this time, not so much!

[barkonbutts]

What type of pellets did you use?

[SMOKE FREAK]

Shoot if I smoke mine much over an hour I think I cant taste cheese any more...

But I never used one of those fancy smoke gadgets...

[jzzmusician]

I'm going to guess a bit here having never smoked cheese.

You said the temps were 35-40. That's cold. I would think that at those temps the cheese would be too solid to take the smoke. Room temps would, I'm sure be much better. Cheddar is a pretty robust cheese. I'd bet you could get it to 80-85 before it started breaking down.

just my .02 which these days is worth even less.

--bob

[Doug S.]

I've smoked lots of cheese at 40 deg and it all has been great

[V-DAWG]

I used hickory sawdust in my amaze-n-smoker tray.

[barkonbutts]

I used hickory sawdust in my amaze-n-smoker tray.

hmmmm... that is a strong wood so there goes that thought...Guess just try it again and see what happens.. was it a windy day? maybe the smoke was not filling the chamber as much as in the past??

That is about all I have for ya?? Sorry

[Bearcarver]

How much Hickory Dust did you use up in those 5 hours??


Bear

[Ozric]

On 11/18 I put 12lbs cheddar cheese in the grill with my amaze-n-smoker going. I let it go for a little longer this time, smoked it for 5hrs w very light smoke coming out the stack, it was prob about 35-40 degrees out if I remember right. I vac packed it and put it in the fridge to mellow. Yesterday I cut a bag open and it barely tastes like it has been smoked.... Any ideas. Last time I did some cheese it turned out GREAT!!! But this time, not so much!

A couple of questions first (you don't have your signature turned on with your gear listed in it):

1) What kind of grill did you smoke the cheese on?

2) Same grill as the previous time?

3) What was the temp of the cheese when you put it on the grill (previous and current; refrigerated or room temp)? If cheese is like meat, it takes more smoke when it's cold.

4) Was the previous block of cheese about the same size?

5) Where was the block of cheese located with respect to your grill's vents?

So many trees, so little time. Thanks.

+1 on Bearcarver's question above.

[V-DAWG]

I believe it burned about one line or trough of sawdust in those 5 hrs.

I have a traeger, and I notice my amaze-n-smoker tray doesn't burn the best in there. I'm thinking it must have poor air flow. If I have my traeger turned on, forget it....smoker tray won't stay lit at all. I was the same grill that I used as the first time.

The cheese was refrigerated temp when I smoked it and refrigerated when I sampled it just the other day.

These were bigger blocks of cheese. They were 2lb blocks. And they were spread across the entire space of my grill grats.

[Bearcarver]

I believe it burned about one line or trough of sawdust in those 5 hrs.

Depending on which Amazing you have, it should have burned between 2 and 3 rows. I would guess poor air flow.

Bear

[curious aardvark]

I usually go 3-4 hours these days.

Got to go with bear and poor airflow on this one. 5 hours should have been more than enough.