Smoked Cheese Suggestions

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raidbean

Newbie
Original poster
Dec 24, 2015
11
13
New Orleans
Hey, everyone! I’ve never smoked cheese, so I know nothing about it. Well, it’s go time and I’m ready. Just looking for some cheese & wood tips and suggestions. Currently using a MES. Thanks!
 
In my Bradley smoker, I don't let it get above 75 degrees for the 2.5 - 3 hours of smoke time.
A pan of ice in the smoker can help keep the temp down if needed, just make sure the pan doesn't overflow when it melts.
Then I bag up the cheese and let it age in the fridge for at least a week to improve its flavour. I like hickory smoke but the wife likes apple smoked cheese
 
 
Here is the cheese bible......
http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view
he is also great about answering back when ya send him a message.

Goliath
yeahthat.gif
  I have been going for color lately and not time,,so far so good LOL 

Good luck and let us know 

A full smoker is a happy smoker

DS
 
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