Cheese in masterbuilt smokehouse?

Discussion in 'Electric Smokers' started by elkhorn98, Feb 25, 2007.

  1. Anyone try it at 100 F? Or is it best to pipe smoke to another chamber? I was thinking I could use flexible dryer duct pipe to a cardboard box.
     
  2. deejaydebi

    deejaydebi Smoking Guru

    Yes you can do that.

    I used to do cheese and jerky in a cardboard box with a light bulb and a tin pie plate for wood shavings.
     
  3. smoked

    smoked Master of the Pit OTBS Member

    you can do it in the masterbuilt....but I did do the flex type pipe thing into my old big chief for a dedicated cold box!!!!
     
  4. If i try to use the masterbuilt at 100 F will it even smoke?
     
  5. illini

    illini Smoking Fanatic OTBS Member

    If you can get it to heat the wood enough to smoke you are one up on me[​IMG]

    You may get a little combustion on the initial heat up with wood chips already in place....If you close the top vent to hold the smoke in it might be enough for the cheese.

    Personally I think it is very "iffy" but please post back if it works!
     
  6. smoked

    smoked Master of the Pit OTBS Member

    maybe if you use the sawdust......I've not had much luck keeping her to smoke below 150 to be honest.......but then again that's why I made the cold box and hook it up to the masterbuilt and run the mb at 220......
     
  7. arkinsawyer

    arkinsawyer Newbie

    I just got through ruining a whole batch of cheese trying to smoke it in my masterbuilt smoker.i used the hickory pellets in a smokrpistol.it was a mistake,too much tar flavor.anybody got any advice for me,NEXT TIME!
     
  8. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Sounds like you were running too much smoke.  Should be TBS (thin blue smoke).   I would suggest apple as a wood to burn.  Yes, for cheese, Hickory would be pretty strong.
     
  9. tomolu5

    tomolu5 Meat Mopper

    Arkinsawer, let that cheese mellow for at least one month. The smoke flavor will subside tenfold. I find this to be true no matter what kind of smoke/cheese is being used. A member by the name of Mr. T did a write up on it, I will see if I can find the link.

    Sent from my XT907 using Tapatalk
     
  10. butchdon

    butchdon Newbie

    "The info in this link was the BEST I've seen for smoking and aging cheese. Gives all the info you need to smoke and/or age cheese. I'm not patient enough to age any, but I can certainly do the smoke.

    Thanks
     

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