First run

shorte2326

Fire Starter

Original poster

Jan 9, 2012

55

11

2 hrs. North of Pittsburgh PA

• Feb 19, 2012

• #1

Built a smoker out of an old old GE frig 3 1/2" walls. Tried smoking some cheese today.Using a Bradley smoker for the smoke. It got up to 120 and outside temp was 30. I think I need to add some ice next time. Cheese looked ok, vac sealed and going to wait 4 weeks.

 

adiochiro3

Master of the Pit

OTBS Member

Apr 19, 2010

2,088

42

Bay Area, CA

• Feb 19, 2012

• #2

Congrats!  You only need to let that cheese age about 2 weeks.  Got any pix?

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Feb 20, 2012

• #3

adiochiro3 said:

Congrats!  You only need to let that cheese age about 2 weeks.  Got any pix?

Click to expand...

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Feb 20, 2012

• #4

I agree 2 weeks is the minimum, but it gets even better as time goes on, after a couple of months it really gets a nice flavor. That's why most of us smoke large batches so they will age longer. When you only have a few blocks left it's time to make another batch.