First Cheese Smoke

mattyoc20

Meat Mopper

Original poster

Aug 11, 2013

159

23

Dresher PA

• Dec 8, 2013

• #1

And they are in

20131208_102219.jpg

• mattyoc20
• Dec 8, 2013

Whats in there:

3 kinds of cheddar

Sharp Provy

Colby

Brie

Gouda

Parmesan (becuase why not)

Figured if im firing up the smoker might as well put in as much as i can.

I am concerned of the outside temp.  Right now its 27 degrees outside.  Obviously i am cold smoking.  How will this affect me?  Should i put in a couple pieces of charcoal?

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Dec 8, 2013

• #2

You should be fine with the cooler temp. I usually will just smoke longer. You probably won't get much color change with the colder temp. Still will have the smoke flavor.

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,027

665

N. Central Idaho

• Dec 8, 2013

• #3

dirtsailor2003 said:

You should be fine with the cooler temp. I usually will just smoke longer. You probably won't get much color change with the colder temp. Still will have the smoke flavor.

Click to expand...

 

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Dec 8, 2013

• #4

Smoked Gouda is excellent.

 

mattyoc20

Meat Mopper

Original poster

Thread starter

Aug 11, 2013

159

23

Dresher PA

• Dec 8, 2013

• #5

didnt turn out how i thought it would.  No color change as expected per dirtsailors post.  I am tasting a bitter taste to it, which is overpowering the smoke flavor i think.  I had it in for about 4 hours and had my amnps lit from both ends.  Is that my issue?

 

knuckle47

Meat Mopper

Sep 17, 2013

254

13

New Jersey

• Dec 8, 2013

• #6

You'll need to let it age a few weeks minimally to get the flavor as you are expecting. Right out of the smoke you be better off licking an ashtray and I'm a radically crazy anti-smoker... Read Mr. T's tutorial. It's a godsend

 

mattyoc20

Meat Mopper

Original poster

Thread starter

Aug 11, 2013

159

23

Dresher PA

• Dec 22, 2013

• #7

Just tasted the cheeses after letting them age for 2 weeks.  They are pretty good.  The sharp provy hardly took any smoke to it which looking back is easy to see why.

 

dave17a

Smoking Fanatic

Dec 23, 2012

903

92

west central Mo

• Dec 22, 2013

• #8

knuckle47 said:

You'll need to let it age a few weeks minimally to get the flavor as you are expecting. Right out of the smoke you be better off licking an ashtray and I'm a radically crazy anti-smoker... Read Mr. T's tutorial. It's a godsend

Click to expand...

 

dave17a

Smoking Fanatic

Dec 23, 2012

903

92

west central Mo

• Dec 25, 2013

• #9

How's the parmesian? Always looked but never bought Was scared.

 

mattyoc20

Meat Mopper

Original poster

Thread starter

Aug 11, 2013

159

23

Dresher PA

• Dec 26, 2013

• #10

The parm was really good. Big fan favorite I didn't think it would come out as good as it did but it was awesome